Oatmeal Chocolate Chip Cookies
If you’re a fan of the ooey, gooey Levain style cookies, these small batch oatmeal chocolate chip cookies are for you! The keys are to use cold butter and not to over beat it. You don’t want to cream the butter and sugars until fluffy or else your cookies are going to spread too much. Beat just until the chunks of butter have blended into the sugar and its pretty smooth.
Every time i’ve made these I’ve used a different blend of chocolate chips. I’ve tried the jumbo milk chocolate chips, the dark chocolate chunks, mini chips and many more. You can use whatever you like, but they look great if you mix up the sizes and textures. You’ll want to get your mix of chocolate chips together at the beginning because once you start you need to move quick, you want the butter to stay cold so the cookies don’t spread too much.
Best part is – you can be eating these oatmeal chocolate chip cookies in less than 30 minutes. The dough doesn’t require any chill time. I only baked mine cookies about 10 minutes because I like them extra soft. They’re done when the edges are starting to turn golden brown. You can definitely bake them a couple more minutes if you want them more done, just keep a close eye not to burn the bottoms.
Check out some more chocolate recipes: Triple Chocolate Cake, Nutella Pie & Mint Chocolate Chip Melting Ice Cream Cone Cake.
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks) cold salted butter, cubed
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 3 cups all purpose flour
- 2 tbsp cornstarch
- 1 tsp salt
- 1 tsp baking soda
- 1 1/2 cups old fashioned oats
- 1 1/2 cups semi sweet chocolate chips
- 3 cups assorted chocolate chips (I used a mixture of regular semi sweet, mini chocolate chips, and dark chocolate chunks)
Instructions
- Preheat the oven to 400 degrees
- Add the cold butter, brown sugar and granulated sugar to the bowl of a stand mixer. Beat on low, gradually increase to medium until combined. Mix just until there are no visible chunks of butter.
- Add eggs and vanilla and beat just until combined.
- Add flour, cornstarch, salt, baking soda and beat on low to combine.
- Add oats and 1.5 cups semi sweet chocolate chips. mix to combine.
- Using a kitchen scale divide the dough into 5oz portions. You should get 10 cookies. If you don't have a kitchen scale you can use a 1/2 c measuring cup. Roll the dough into balls.
- On a plate combine a mixture of chocolate chips. You can use a variety of sizes, shapes, chocolate type, etc. Press each cookie down into the chocolate chips. you want to press them in so that the dough is covered on all sides except the bottom. Place the cookies bare side down on a parchment lined baking sheet.
- Bake 4 or 5 cookies at a time for 10-12 minutes. The edges will be light brown but the cookies will still be pretty gooey. If you want yours cooked a bit more leave them in a couple minutes longer but watch the sides/bottoms so they don't burn. Let cool at least 15-20 minutes before eating. The cookies will set up as they cool.
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