Soft and Chewy Oatmeal Chocolate Chip Cookies

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Soft and Chewy Oatmeal Chocolate Chip Cookies

Packed full of tender oats, toasted pecans, and gooey chocolate, these soft and chewy oatmeal chocolate chip cookies will quickly become a favorite!

Prep Time 10

Cook Time 10

Chill Time 2

Total Time 2 20

Servings cookies

Calories 204kcal

Ingredients

1/2 cup unsalted butter
3/4 cup light brown sugar
1/4 cup granulated sugar
1 large egg, room temperature
1-1/2 teaspoons vanilla extract
1 cup all-purpose flour (spooned and leveled)
1 cup old-fashioned rolled oats
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 cup chopped pecans, toasted
1 cup semisweet chocolate chips

Instructions

Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
In a medium skillet, melt butter over medium heat, swirling pan occasionally until butter is a deep golden brown and fragrant, about 3-5 minutes of cooking.
Place browned butter and sugars in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy. Add egg and vanilla, beating well until smooth.
In a separate medium bowl, combine flour, oats, baking soda, salt, nutmeg, and cinnamon. Fold into butter mixture until dough is just combined, then fold in pecans and chocolate.
Use a medium cookie scoop to scoop dough out into 1-in balls. Place balls 2 inches apart on prepared baking sheets and flatten balls slightly with palm of hand.
Bake cookies at 350F 10-12 minutes until edges of cookies are golden brown (centers will still be a little soft - this is ok) Allow cookies to cool 10 minutes on sheet pan then transfer to a wire cooling rack to cool completely. Enjoy!

Notes

Storing Instructions

Store cookies in an airtight container at room temperature up to 4 days. Cookies may also be frozen up to 2 months.

Nutrition