45 minutes
Delicious and hearty chocolate chip oatmeal cookies with a perfect blend of chocolate and nuts.
Unsalted Butter, softened
cups
Dark Brown Sugar, packed
cups
cups
each
teaspoons
Oatmeal, finely ground
cups
Flour
cups
teaspoons
teaspoons
teaspoons
Chocolate Chips
0 oz
Milk Chocolate Bar, grated
0 oz
Chopped Nuts
cups
1. Preheat Oven
Preheat your oven to 375 degrees F.
2. Cream Butter and Sugars
In a large mixing bowl, cream together the butter, dark brown sugar, and granulated sugar until the mixture is light and fluffy.
3. Add Eggs and Vanilla
Stir in the eggs and vanilla until well combined.
4. Prepare Dry Ingredients
Take your oatmeal and finely grind it using a blender or food processor. In a separate medium bowl, combine the ground oatmeal with flour, salt, baking powder, and baking soda.
5. Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the wet mixture, beating steadily until everything is well combined.
6. Incorporate Chocolate and Nuts
Grate the milk chocolate bar and fold it into the dough along with the chocolate chips and chopped nuts.
7. Shape Cookies
Drop the dough by heaping tablespoonfuls onto a greased cookie sheet, spacing each cookie about 2 inches apart.
8. Bake Cookies
Bake the cookies in your preheated oven for 10 minutes, or until they are golden brown around the edges.
9. Cool Cookies
Once baked, let them cool slightly on the cookie sheet before transferring them to a wire rack to cool completely.
Add chunks of caramel or a swirl of caramel sauce to the dough, and finish each cookie with a sprinkle of flaky sea salt before baking for a gourmet touch.
Replace some of the all-purpose flour with cocoa powder to make a chocolate oatmeal cookie. You can still include chocolate chips, or even mix in white chocolate chips for a contrast.
Swap out traditional semi-sweet chocolate chips with white chocolate, milk chocolate, or even a mix of chocolate types. Dark chocolate chunks can also add a sophisticated twist.
Replace half of the chocolate chips with chopped nuts like walnuts, pecans, or almonds to add a crunchy texture and nutty flavor. You could even brown the butter before adding it to the dough to amplify the nutty profile.
Infuse the dough with espresso powder to create a coffee-flavored cookie. Chocolate chips complement this flavor exceptionally well, creating a mocha experience.
Ensure your butter is at room temperature—not too soft and not melted, which is critical for texture.
Bake until edges are golden and set but centers look slightly underdone; they will continue to cook on the sheet.
Chill dough for at least 30 minutes or overnight to firm up butter, resulting in better-shaped cookies and concentrated flavors.
Mix semisweet and dark chocolate chips or chunks from a high-quality bar for complex flavor and texture.
Cream the butter and sugars until light and fluffy, about 3-5 minutes on medium speed, to incorporate air and contribute to a lighter texture.
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