What makes these Browned Butter Chocolate Chip Cookies heavenly is (obviously) the flavor, plus the crispy edge and soft, chewy center. Browning the butter is such an easy and crucial step that gives the cookies a deep caramel flavor that is to die for.

We have too many favorite cookie recipes here, including Biscoff Cookies, Sugar Cookies, S’mores Cookies, and Our Favorite M&M Cookies!

How to make Browned Butter Chocolate Chip Cookies:

Brown the butter: Place 1 stick of butter in a medium skillet over medium heat. Swirl the pan frequently as the butter melts and beings to foam and froth. Wait for the subtle nutty smell, and a few crackles and pops. The butter will turn a light golden/amber color, and that’s when it’s time to remove from it from heat and immediately pour it into a small bowl. Let it cool to room temperature.

Make Dough: Mix the remaining stick of butter and brown sugar together for about 3 minutes, until creamed and fluffy. Add granulated sugar, cooled browned butter and vanilla and mix for 2 minutes. Add the egg and egg yolk and mix until smooth. Pour in flour, salt, and baking soda and mix on low speed until incorporated. Use a spatula to fold in the chocolate chunks and chips. Cover dough and refrigerate for 20 minutes.

Bake and Cool: Scoop dough into 2 Tablespoon size portions and roll into a ball. Place on parchment lined baking sheets. Bake at 350°F for 11 to 14 minutes, or until just barely golden on the edges. Remove from the oven and cool on the baking sheet for 5 minutes before transfering to a wire cooling wrack to cool completely.

Storage and Freezing Instructions:

To Store: Store cookies in an airtight container at room temperature for a few days, or freeze.

To Freeze: Baked cookies will freeze well in a freezer-safe container for up to 3 months. Browned Butter cookie dough may also be frozen for up to 3 months. Bake from frozen, adding a few extra minutes to cook time, if needed.

More Cookie Recipes:

• Double Chocolate Chip Cookies
• Red Velvet Cookies
• Ginger Molasses Cookies
• Edible Cookie Dough

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Browned Butter Chocolate Chip Cookies

Stop your search for the perfect cookie, this Browned Butter Chocolate Chip Cookies are literally heaven! They have a perfect crispy edge while still being soft, chewy, and just melt in your mouth. The browned butter is such an easy and crucial step that gives this cookie a deep caramel flavor that is to die for!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Cool 45 minutes minutes

Total Time 40 minutes minutes

Servings 18

Calories 313kcal

Author Lauren Allen

Cost 5

Equipment

• cut and serve turner
• Hand mixer
• Stand Mixer optional
• Parchment Paper

Ingredients

• 1 cup unsalted butter (2 sticks), room temperature
• 1 cup light brown sugar , packed
• 2 teaspoons vanilla extract
• 1/2 cup granulated sugar
• 2 large eggs
• 1 large egg yolk
• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 1 cup semi-sweet chocolate chips
• ½ cup chocolate chunks
• fine sea salt , or finishing salt for topping

US Customary – Metric

Instructions

• Brown Butter: Place ½ cup (1 stick) of butter in a medium skillet. Melt over medium heat, swirling the pan frequently, as it begins to foam and froth and develop a nutty smell. Once it turns light golden/amber colored, remove from heat and pour into a small bowl. Allow it to cool to room temperature before making the cookie dough.
• Cookie Dough: Add remaining stick of butter to a mixing bowl with brown sugar and mix for 3 minutes, until fluffy and smooth. Add granulated sugar, cooled browned butter and vanilla extract and mix well. Add egg and egg yolk and mix. Add the flour, salt, baking powder, and baking soda, mixing on low speed just until incorporated. Stir in chocolate chunks.
• Chill dough: Cover the dough with plastic wrap and refrigerate for at least 20 minutes. Preheat oven to 350°F and line two baking sheets with parchment paper.
• Scoop 2 tablespoon-size portions of dough and roll into balls. Place on prepared baking sheets, 2 inches apart.
• Bake for 11 to 14 minutes, or until just barely golden on the edges. 
• Remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire cooling wrack to cool completely. Sprinkle the tops with a sea salt or flake salt, if desired.

Video

Notes

• To add Toffee Bits: substitute ½ of the chocolate chunks for toffee pieces.
• Salt: Try sprinkling a little bit of sea salt or finishing salt on the top of each cookie before baking.

Store leftover cookies in an airtight container at room temperature for a few days, or freeze.

Freezing Instructions: Freeze baked cookies in an airtight container for to 3 months. Cookie dough may also be frozen. Add a few minutes to bake time for frozen cookie dough balls.

Recipe originally adapted from Joy the Baker.

Nutrition

Calories: 313kcal | Carbohydrates: 37g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 211mg | Potassium: 129mg | Fiber: 2g | Sugar: 23g | Vitamin A: 366IU | Calcium: 32mg | Iron: 2mg

I originally shared this recipe June 2016. Updated July 2022 and May 2024.

We love everything about these jumbo, bakery-style Double Chocolate Chip Cookies. They’re thick and chewy, easy to make, and are a fraction of your local bakery cookie cost.

Some of my other favorite cookie recipes include I these Biscoff Cookies, Oatmeal Chocolate Chip Cookies, Browned Butter Chocolate Chip Cookies, or Chocolate Mint Cookies!

How to make Double Chocolate Chip Cookies:

Make Chocolate Cookie Dough: Add flour, baking powder, baking soda and salt to medium bowl. In a seperate bowl cream together butter, sugar and brown sugar, then add eggs and vanilla and mix until combined. Gradually add flour mixture to wet ingredients and stir in chocolate chips.

Refrigerate and Scoop: Cover bowl and refrigerate dough for at least 30 minutes. Measure out ¼ cup portions of dough and roll into balls. Place cookie dough on a lined baking sheet, 2 inches apart.

Bake at 375 for 12 to 15 minutes or until set around the edges. (Do not over bake.) Allow to cool for several minutes on the baking sheet before transferring to a wire rack to cool completely.

Make Ahead and Freezing Instructions:

To Make Ahead: The cookie dough can be made up to 3 days ahead of time, stored in the fridge.

To Freeze: Freeze cookie dough for up to 3 months. For baked cookies, allow them to cool completely then store in a freezer safe bag for up to 3 months.

More Chocolate Treats:

• Chocolate Mayonnaise Cake
• Chocolate Trifle
• Chocolate Brownies
• Chocolate Truffles
• Chocolate Bundt Cake

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Double Chocolate Chip Cookies

Our favorite Double Chocolate Chip Cookies recipe yields perfect chocolate cookies that are crisp on the outside and thick and chewy in the center.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 55 minutes minutes

Servings 12

Calories 333kcal

Author Lauren Allen

Cost $3

Equipment

• cut and serve turner
• Hand mixer

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• ¼ teaspoon salt
• 3/4 cups butter , softened
• 1/2 cup granulated sugar
• 3/4 cups light brown sugar , firmly packed
• 1 egg , room temperature
• 1 teaspoon vanilla extract
• 1 cup chocolate chips , semi-sweet or milk chocolate

US Customary – Metric

Instructions

• Preheat oven to 375 F. Line a cookie sheet with parchment paper or silplat mat.
• Dry ingredients: flour, cocoa powder, baking powder, baking soda and salt in medium bowl; set aside.
• Wet ingredients: butter, sugar and brown sugar in a separate mixing bowl and beat for a few minutes until creamed together. Add egg and vanilla and mix until combined.
• Combine: Gradually mix in the flour mixture until combined. Stir in chocolate chips.
• Refrigerate: Cover bowl and refrigerate dough for 30 minutes (or up to 3 days stored in an air-tight container).
• Scoop dough using a ¼ cup measuring cup to make them uniform in size. Place on a baking sheet 2 inches apart.
• Bake for 12 to 15 minutes or until set around the edges (don't over bake!). Allow to cool for several minutes on the baking sheet before transferring to a wire rack to cool completely

Video

Notes

Make Ahead Instructions: The cookie dough can be made up to 3 days ahead of time, stored in an air-tight container in the fridge.

Freezing Instructions: Freeze cookie dough for up to 3 months. To freeze baked cookies, allow them to cool completely and freeze in a freezer safe container for up to 3 months.

Nutrition

Calories: 333kcal | Carbohydrates: 46g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 216mg | Potassium: 115mg | Fiber: 2g | Sugar: 31g | Vitamin A: 408IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg

I originally shared this recipe February 2020. Updated April 2024.

I can confidently say this homemade Biscoff Cookies recipe will be your new favorite! Not only is the dough loaded with cookie butter flavor, but each cookie center is filled with a little scoop, and they’re topped with a drizzle of white chocolate and lotus cookie crumbs.

Looking for more cookie recipes? Try Oatmeal Chocolate Chip Cookies, Browned Butter Chocolate Chip Cookies, or S’mores Cookies!

Why I love this recipe:

• Next Level – Whenever I share these lotus biscoff cookies, the crowd goes wild! I was aiming for a cookie as big and beautiful as you’d get at local cookie shops, but taste so much better.
• Easy – It’s so easy to make a big, beautiful batch of cookies and for a faction of the price of say, a Crumbl cookie.
• Delicious – They have the perfect soft and chewy texture and the cookie butter in the center is divine.

How to make Biscoff Cookies:

Scoop Cookie Butter: Line a plate or small baking sheet with a small piece of parchment paper. Measure out 1 cup of cookie butter to use in cookie dough, and set aside. With remaining ½ cup cookie butter scoop 24 small scoops (about 1 teaspoon size) onto parchment paper and place in the freezer while you make the cookie dough.

Combine Wet Ingredients: In the bowl of a stand mixer, add butter, white sugar and brown sugar then mix for 1 minute. Add 1 cup cookie butter and mix for 2-3 more minutes, until light colored and fluffy. Add eggs, egg yolk, and vanilla and mix until well combined.

Finish Cookie Dough: Add flour, baking soda, baking powder and salt then mix to combine. Stir in 1 ½ cups white chocolate chips.

Assemble: Scoop dough into 24 balls, about 3 Tablespoon-size, or 70 grams, if you want to measure with a scale. Remove cookie butter scoops from freezer. Press a deep indention into the center of a cookie dough ball then add one of the cold balls of cookie butter. Seal to close, then roll back into a ball. Top each cookie dough ball with a few extra white chocolate chips. Place dough balls on a large plate and refrigerate, covered, for 30 minutes before baking.

Bake cookies on parchment lined baking sheet, 1’’ apart (I fit 6 to a baker’s half sheet pan) for 12-15 minutes or until the cookies are no longer shiny on top. Don’t over-bake.

Toppings (Optional): Allow biscoff chocolate chip cookies to cool on baking sheet for at least 15 minutes before removing to a wire cooling rack. Melt vanilla melting wafers in microwave according to package instructions then drizzle over cookies. Top with biscoff cookie crumbs.

Make Ahead and Freezing Instructions:

To Make Ahead: Biscoff cookie dough can be stored in the fridge for 1-2 days.

To Freeze: You can freeze cookie dough balls, or baked cookies in an air-tight freezer safe container for up to 3 months.

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Biscoff Cookies

This homemade Biscoff Cookies recipe is big and beautiful and full of the delicious cookie butter flavor we love. They're soft, chewy, and bound to be your new favorite cookie!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 24

Calories 393kcal

Author Lauren Allen

Cost 6

Ingredients

• 1 cup unsalted butter , room temp
• 1 1/2 cups light brown sugar
• 1/2 cup granulated sugar
• 14 oz container lotus cookie butter* , divided (about 1.5 cups cookie butter or speculoos)
• 2 large eggs , room temp
• 1 egg yolk
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 11 oz bag white chocolate chips , divided cups

For Topping (Optional):

• 10 Biscoff cookies , crushed
• ½ cup vanilla melting wafers , or chopped almond bark, melted, for drizzle (optional)

Instructions

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
• Scoop cookie butter: Line a plate or second small baking sheet with a small piece of parchment paper. Measure out 1 cup of cookie butter to use in cookie dough and set aside. With remaining ½ cup cookie butter, scoop 24 small scoops (about 1 teaspoon size) onto parchment paper and place in the freezer while you make the cookie dough.
• Wet ingredients: In the bowl of a stand mixer, add butter, white sugar, and brown sugar then mix for 1 minute. Add 1 cup cookie butter and mix for 2-3 more minutes, until light colored and fluffy. Add eggs, egg yolk, and vanilla then mix until well combined.
• Dry Ingredients: Add flour, baking soda, baking powder and salt then mix to combine. Stir in 1 ½ cups white chocolate chips.
• Scoop dough into 24 balls, about 3 Tablespoon-size, or 70 grams, if you want to measure with a scale.
• Fill: Remove cookie butter scoops from freezer. Press a deep indention into the center of a cookie dough ball and add one of the cold balls of cookie butter. Seal to close, and roll back into a ball. Top each cookie dough ball with a few extra white chocolate chips.
• Refrigerate: Place dough balls on a large plate and refrigerate, covered, for 30 minutes before baking.
• Bake cookies on prepared baking sheet, 1’’ apart (I fit 12 to a baker’s half sheet pan) for 12-15 minutes, or until the cookies are no longer shiny on top. Don’t over-bake.
• Decorate: Allow cookies to cool on baking sheet for at least 15 minutes before removing to a wire cooling rack. Melt vanilla melting wafers in microwave according to package instructions and drizzle over cookies. Top with biscoff cookie crumbs.

Video

Notes

Yield: 2 dozen cookies.

Cookie Butter: Should be easy to find at any grocery store (Walmart, Target and Amazon carry the Lotus brand), or use Speculoos Cookie Butter from Trader Joes, or store brand cookie butter, found near the peanut butter.

To Make Ahead: Biscoff cookie dough can be stored in the fridge for 1-2 days.

To Freeze: You can freeze cookie dough balls, or baked cookies in an air-tight freezer safe container for up to 3 months.

Nutrition

Calories: 393kcal | Carbohydrates: 50g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 201mg | Potassium: 91mg | Fiber: 1g | Sugar: 33g | Vitamin A: 271IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 1mg

This easy Lemon Bars recipe has just the right ratio of buttery shortbread crust and creamy lemon curd filling. They have the perfect creamy, sweet and tanginess that makes it hard to stop at just one.

I have so many favorite bar recipes, like these Key Lime Pie Bars, S’mores Bars, Butterfinger Bars, and White Texas Sheet Cake.

Why I love this recipe:

• Basic pantry ingredients: There are only a few ingredients needed to make these homemade lemon bars including flour, sugar, butter, lemon juice, salt, baking powder and eggs.
• Chewy shortbread crust: The best lemon bars are extra thick, soft and chewy, all made possible by the texture of the shortbread crust.
• Creamy lemon filling. The filling is perfectly sweet and creamy, with the perfect amount of lemon tartness.

How to make Lemon Bars:

Shortbread Crust: In a mixing bowl or the bowl of a stand mixer, cream together the butter and powdered sugar. Add the flour and salt then mix on low speed, just until combined. 

Press dough evenly into the bottom of an 8″ pan with parchment paper, or a greased dish. Bake for 10 minutes then remove from oven and set aside.

Make Filling: While the crust cools, make the lemon filling. Mix the lemon zest and sugar in a mixing bowl then add the lemon juice, flour, baking powder, and eggs. Mix until well combined and the sugar is dissolved then pour mixture over crust.

Bake lemon curd bars at 350 degrees for 35-40 more minutes, or until the filling has set. Remove from oven then allow to cool completely. 

Serve: For truly the best lemon bars, dust the tops with powdered sugar before cutting and serving. Store in the refrigerator.

Make Ahead and Freezing Instructions:

To Make Ahead: Make this old fashioned lemon squares recipe up to 2 days in advance. Allow to cool completely before covering and storing in the refrigerator.

To Freeze: Allow lemon squares to cool completely before covering and freezing for up to 3 months.

More Lemon Recipes:

• Lemon Mousse
• Lemon Cake
• Lemon Sour Cream Pie
• Lemon Meringue Pie
• Lemon Poppy Seed Bread
• Lemon Blueberry Bread
• Lemon Ricotta Pancakes
• Lemon Chicken Pasta
• Lemon Raspberry Muffins
• Homemade Lemonade

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Lemon Bars

This EASY Lemon Bars recipe has just the right ratio of buttery shortbread crust and creamy lemon curd filling. They are made with fresh ingredients and always a crowd favorite!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 9

Calories 383kcal

Author Lauren Allen

Ingredients

Shortbread Crust:

• 1/2 cup butter , room temp
• 1/4 cup powdered sugar
• 1 cup all-purpose flour
• dash of salt

Lemon Filling:

• 2 large lemons , zested
• 2 cups granulated sugar
• 1/3 cup fresh lemon juice
• 1/3 cup all-purpose flour
• 1 teaspoon baking powder
• 4 large eggs

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line the bottom of an 8'' pan with parchment paper, or grease with cooking spray and set aside.
• Shortbread Crust: In a mixing bowl or the bowl of a stand mixer, cream together the butter and powdered sugar. Add the flour and salt and mix on low speed, just until combined. 
• Bake Crust: Press the dough evenly into the bottom of the prepared dish. Bake for 10 minutes. Remove from oven and set aside.
• Lemon filling: Mix lemon zest and sugar in a mixing bowl. Add the lemon juice, flour, baking powder, and eggs. Mix until well combined and the sugar is dissolved. Pour mixture over the baked crust.
• Bake lemon bars at 350 degrees F for 35-40 more minutes, or until the filling has set. Remove from oven and allow to cool completely. 
• Dust with powdered sugar before cutting and serving. Store lemon bars in the refrigerator.

Video

Notes

Make Ahead Instructions: Make this old fashioned lemon squares recipe up to 2 days in advance. Allow to cool completely before covering and storing in the refrigerator.

Freezing Instructions: Allow lemon squares to cool completely before covering and freezing for up to 3 months.

To make in a 9×13 inch pan, double the recipe

 

Nutrition

Calories: 383kcal | Carbohydrates: 65g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 110mg | Sodium: 161mg | Potassium: 97mg | Fiber: 1g | Sugar: 49g | Vitamin A: 441IU | Vitamin C: 16mg | Calcium: 52mg | Iron: 1mg

I originally shared this recipe January 2019. Updated March 2024.

This easy Red Velvet Cookies recipe is made from scratch and makes the best soft and chewy red velvet cookies with cream cheese frosting sandwiched in the middle.

Want more cookie recipes? Try Oatmeal Chocolate Chip Cookies, Sugar Cookie Bars, or S’mores Cookies!

Why I love these cookies:

• Delicious – The chocolate flavor with hints of vanilla is absolutely divine, especially with the cream cheese frosting. They are thin enough that it’s not overwhelming when you sandwich two cookies together.
• Beautiful – Whether you are looking for a festive holiday cookie for Valentine’s Day or Christmas, or just looking to make something a little extra special, these are made to impress!
• Soft – These red velvet sandwich cookies have a perfect soft and chewy texture! Similar to the classic Homemade Oreo Cookies.

How to make Red Velvet Cookies:

Make Cookie Dough: Whisk together flour, cocoa powder, baking soda, baking powder, and salt. Beat together butter and sugar in a separate bowl until light and fluffy. Add egg and red food coloring to wet ingredients and mix to combine. Add dry ingredients and mix on low speed.

Scoop and Flatten Dough: Use a tablespoon measuring spoon to scoop the dough into balls. You should be able to get 24 dough balls (for a total of 12 sandwich cookies.) Use a measuring cup or the palm of your had to gently flatten the balls slightly.

Bake: Bake cookies at 375 degrees F for 8-10 minutes, until edges start setting. Cool for 10 minutes on baking sheet before transferring to a wire rack to cool completely.

Be careful not to over-bake them, or you’ll end up with crunchy cookies. You just want the edges to be just set when you take the cookies out of the oven. They will continue to cook on the hot cookie sheet, out of the oven.

Make Cream Cheese Frosting: Beat together the cream cheese and butter until smooth. Add powdered sugar and vanilla and mix until smooth. Add more powdered sugar or a splash of milk, if needed, until desired consistency is reached.

Assemble Cookies: Spoon some cream cheese frosting onto the bottom of one of the cookies. I do a pretty small scoop of frosting so the cookies aren’t too rich. Add another cookie on top to make a cookie sandwich.

Storage and Freezing Instructions:

To Store: Cover and refrigerate the red velvet oreo cookies until ready to eat. Store in the fridge for up to 1 week.

To Freeze: These cookies freeze really well! Place them in an airtight container and freeze for up to 3 months.

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Red Velvet Cookies

This easy Red Velvet Cookies recipe is made from scratch and makes the best soft and chewy red velvet cookies with cream cheese frosting sandwiched in the middle. They are a crowd favorite!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 12

Calories 332kcal

Author Lauren Allen

Cost 6

Equipment

• Cookie Scoop

Ingredients

• 1 1/2 cups all-purpose flour
• 2 Tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter , softened
• 1 large egg
• 1 Tablespoon liquid red food coloring

Cream Cheese Filling:

• 1/4 cup butter
• 4 ounces cream cheese , softened
• 1 3/4 cups powdered sugar
• 1/2 teaspoon vanilla extract

US Customary – Metric

Instructions

For the Red Velvet Cookies:

• Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper.
• Whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
• In a separate mixing bowl, beat together the butter and sugar until light and fluffy. Add the egg and red food coloring and mix to combine.
• Add the dry ingredients and mix on low speed, just until combined.
• Scoop tablespoon size balls onto cookie sheets (should make about 24 cookies). Use a measuring cup or the palm of your hand to gently flatten the balls just slightly.
• Bake until edges start setting, about 8-10 minutes. Cool for 10 minutes on baking sheet before transferring to a wire rack to cool completely.

Cream Cheese Frosting:

• Beat together the cream cheese and butter until smooth.
• Add powdered sugar and vanilla then mix until smooth. Add more powdered sugar or a splash of milk, if needed, until desired consistency is reached.
• Once the cookies have cooled, add a small spoonful of cream cheese filling onto one cookie. Place another cookie on top and press them together to make a cookie sandwich.
• Store cookies in an airtight container in the refrigerator for up to 1 week.

Video

Notes

Storage Instructions: Cover and refrigerate the cookies until ready to eat. Store in the fridge for up to 1 week.

Freezing Instructions: These cookies freeze really well! Place them in an airtight container and freeze for up to 3 months.

Nutrition

Calories: 332kcal | Carbohydrates: 47g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 56mg | Sodium: 217mg | Potassium: 52mg | Fiber: 1g | Sugar: 34g | Vitamin A: 504IU | Calcium: 24mg | Iron: 1mg

Cookie recipe adapted from Red Velvet Lover’s Cookbook by Deborah Harroun.

I originally shared this recipe February 2018. Updated February 2022 and February 2024.

Our favorite Oatmeal Chocolate Chip Cookies recipe yields absolutely perfectly soft and chewy cookies with the best flavor and texture.

There’s nothing like a freshly-baked cookie! Try these M&M Cookies, Chocolate Mint Cookies, Super Soft Sugar Cookies, or Browned Butter Chocolate Chip Cookies!

Why I love these cookies:

• Classic – This was my family’s go-to oatmeal chocolate chip recipe growing up and one of the very first recipes I shared with you all, published back in 2010! They’re the BEST!
• Crowd Favorite – They get rave reviews from everyone and they’re delicious chewy texture comes from the oat flour and brown sugar.

How to make Oatmeal Chocolate Chip Cookies:

Make Dough: Combine butter, sugar, eggs, and vanilla until smooth. Blend oats in a blender (or food processor) until they make oat flour. Mix the flour, blended oats, salt, baking powder, and baking soda then combine with the wet ingredients. Stir in the chocolate chips.

Bake: Scoop cookie dough into balls then place them on a prepared baking sheet. Bake these easy oatmeal chocolate chip cookies at 350 degrees F for 9-11 minutes or until the tops look set. Cookies will harden as they cool, so don’t over-bake them!

Storing and Freezing Instructions:

To Store: Cool completely, then store in an airtight container for up to 5 days.

To Freeze: Place baked cookies in a freezer safe bag and freeze for up to 3 months. Cookie dough balls can be frozen for up to 3 months.

More Chocolate Chip Cookies:

• Chocolate Chip Cookies
• Chocolate Chip Skillet Cookie
• Jumbo Chocolate Chip Cookies
• Browned Butter Chocolate Chip Cookies

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Oatmeal Chocolate Chip Cookies

The best Oatmeal Chocolate Chip Cookies recipe gives you perfectly soft and chewy cookies, made with a blend of oats and flour, and both white and brown sugar.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Total Time 26 minutes minutes

Servings 30

Calories 235kcal

Author Lauren Allen

Cost 5

Equipment

• Cookie Scoop

Ingredients

• 1 cup unsalted butter , room temperaure
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups old-fashioned rolled oats
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 12 ounce bags semi-sweet chocolate chips , or milk chocolate

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a large mixing bowl or stand mixer cream together the butter and sugars. Add the eggs and vanilla and mix until smooth.
• Add the oats to a blender and blend until they're the texture of flour. In a separate bowl, combine the flour, blended oats, salt, baking powder, and baking soda.
• Gently mix the dry ingredients into the wet ingredients. Stir in the chocolate chips.
• Scoop cookies onto prepared baking sheet. Bake at 350 degrees F for 9-11 minutes (a little longer for larger cookie scoops) or until the tops of the cookies are set. Cookies will set up as they cool, so don't over-bake them. Allow them to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.

Video

Notes

Storing Instructions: Cool completely, then store in an airtight container for up to 5 days.

Freezing Instructions: Place baked cookies in a freezer safe bag and freeze for up to 3 months. Cookie dough balls can be frozen for up to 3 months

Nutrition

Calories: 235kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 147mg | Potassium: 114mg | Fiber: 2g | Sugar: 18g | Vitamin A: 213IU | Calcium: 30mg | Iron: 2mg

 I originally shared this recipe August 2010. Updated July 2020 and February 2024.