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toasted oat chocolate chip

Toasted Oat Crunch Chocolate Chip Cookies

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Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 35 minutes
Total Time 1 hour 7 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Baking sheet
  • 1 Parchment paper roll
  • 1 large skillet or saucepan
  • 2 Mixing bowl
  • 1 stand mixer or hand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack
  • 1 Cookie scoop 2-tablespoon size

Ingredients
  

  • 1 1/2 cup rolled oats lightly crushed
  • 1/2 cup unsalted butter softened
  • 1/2 cup neutral oil such as canola
  • 3/4 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 2 cup all-purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon optional
  • 1 1/2 cup semisweet chocolate chips
  • 1/2 cup chopped toasted pecans optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • Add the rolled oats to a dry skillet over medium heat and toast, stirring frequently, until golden and nutty, 4 to 6 minutes, then cool completely.
  • In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon, then set aside.
  • Using a mixer, cream the softened butter, oil, brown sugar, and granulated sugar on medium speed until light and fluffy, 2 to 3 minutes.
  • Beat in the eggs one at a time, then mix in the vanilla until smooth.
  • Add the dry ingredients to the wet mixture and mix on low just until a few flour streaks remain.
  • Fold in the toasted oats, chocolate chips, and pecans until evenly distributed and no dry spots remain.
  • Chill the dough for 30 minutes to firm up for better shape and texture.
  • Scoop 2-tablespoon mounds of dough onto prepared sheets, spacing about 2 inches apart.
  • Bake one sheet at a time for 10 to 12 minutes until edges are set and lightly golden and centers look slightly underbaked.
  • Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Crushing the oats slightly (with your hands or a rolling pin) helps them toast evenly and creates a crunchier edge without making the cookies dry. If the dough feels oily or too soft after mixing, chill an extra 10 to 15 minutes for thicker cookies. For chewier cookies, pull them when the centers are puffed but still soft; for crisper edges, bake an additional 1 to 2 minutes. Swap chocolate chips for chunks for pockets of melty chocolate, and use a mix of milk and dark chips for depth. These cookies freeze well: freeze scooped dough balls on a tray, then bag and bake from frozen adding 1 to 2 minutes to the bake time. Adjust salt to taste if using salted butter by reducing added salt to 1/4 teaspoon.
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