Bake a batch of soft and chewy oatmeal chocolate chip cookies and watch them disappear! Browned butter adds a caramel-like flavor that complements the rich cocoa and crunchy pecans.
Two classics come together, chocolate chip cookies and oatmeal cookies, for a tasty mashup!
This chocolate chip oatmeal cookies recipe is a must-have in your baking repertoire, and it’s perfect for sharing during the holidays. Melty chocolate chips take the traditional dough base to the next level. It’s the best of both worlds! Plus, some crunchy chopped pecans add a nice snappy contrast to each bite.
Oatmeal has a neutral taste, so I recommend taking a few extra minutes to brown the butter and develop caramel notes. It dramatically enhances the flavor. These large bakery-style treats have crisp edges and a dense, chewy center. I love eating them warm from the tray to enjoy the freshly melted chips.
There are various types of oats at the store that you can buy, but to yield chewy cookies, old-fashioned rolled oats are your best bet. They retain their flaky oval shape and texture when baked. The base is a majority of oats (three cups), so you won’t lose the mild sweet quality.
These cookies are one of the few sweet treats packed with fiber and other nutritional benefitsfrom the grain. Avoid using the extra thick oat varieties, as they taste too hard. If you only have instant or quick oats on hand, you can use them, although the results won’t be as chewy as old-fashioned oats.
Brown the butter