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Why I Love to Make These Chocolate Chip and Oatmeal Cookies
Chocolate chip and oatmeal refrigerator cookies can be taken out of the refrigerator and baked at any time. They are perfect to have on hand at all times, perfect for creating a sweet treat. The dough is formed into logs, wrapped, and chilled. These are truly the original slice-and-bake cookie.
I don’t really know why this type of cookie has seemed to go by the wayside because, in their heyday, they were the cookie everyone was making. And might I just say, these chocolate chip and oatmeal refrigerator cookies are far from boring. They’re completed with brown butter and brown sugar, making them a strong contender for a perfect cookie!
The ingredients in these oatmeal refrigerator cookies
- Brown butter is one of those ingredients that will transform any baked good. Butter is melted and cooked until the milk solids toast, making caramel, nutty flavors.
- White granulated sugar will keep the cookies slightly crisp.
- Brown sugar will impart a slight chewiness to the cookies and impart a deeper, more robust flavor.
- Flour will bind the cookies together. This recipe’s ratio of flour, sugar, and butter makes these cookies similar to a shortbread cookie with a crisp, tender crumb.
- Rolled oats provide an interesting texture and more of a nostalgic ingredient to the cookies. Minute oats would also work, but will not have the same texture. That’s why I prefer the rolled oats variety.
- Chocolate chips walk a fine line between making these cookies 1) easy to slice, or 2) crumbly and hard to slice. Miniature chocolate chips will help the slicing to be cleaner, with less hassle.
Follow These Tips
Serving
When it’s time to bake, simply slice off a thin section and arrange on a parchment-lined baking sheet, then bake at 350ºF for 10-12 minutes.
Storage
Whip up a batch of the dough, roll into a log, then refrigerate for or freeze it. The cookies can also be frozen after baking.
Want more refrigerator cookies?
- Dried cherry and pistachio lime cookies – they’re the best!
- Pumpkin refrigerator cookies
Even more cookies
Chocolate Chip & Oatmeal Refrigerator Cookies
Ingredients
- 1 cup browned unsalted butter cooled
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp kosher salt
- ½ tsp baking soda
- ¾ cup rolled oats
- 1 cup miniature semi-sweet chocolate chips
Instructions
- In a medium skillet, melt the butter over medium heat. Allow to bubble and foam. After about 5 minutes, the foaming will lessen and the bottom of the skillet will show brown solids with the butter smelling nutty and looking golden. Scrape into a bowl and cool.1 cup browned unsalted butter
- Combine the cooled brown butter and sugars until evenly mixed, 3 minutes. Add the egg and vanilla and mix to combine. Scrape sides of the bowl to ensure even mixing. Add flour, baking soda, and salt. Mix just to combine. Add rolled oats and chocolate chips. Mix to incorporate and finish by hand to ensure it is well mixed.½ cup granulated sugar, ½ cup light brown sugar, 1 large egg, 1 tsp vanilla extract, 2 cups all-purpose flour, ½ tsp baking soda, ½ tsp kosher salt, ¾ cup rolled oats, 1 cup miniature semi-sweet chocolate chips
- Divide dough in half and shape each half into a log. Use parchment paper or plastic wrap to compact the dough. Do not worry about over compacting. Once in tight uniform logs, twist the ends and place in the refrigerator or airtight container until firm, 2 hours.
- When ready to bake, preheat the oven to 350°F. Slice prepared cookies into ¼-inch thick and place on parchment-lined baking sheet. Sprinkle with Malden sea salt. Bake until the edges are set and the centers are just soft, 10-12 minutes. Remove from the oven and cool on pan for 5 minutes. Finish cooling on a wire rack.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I NEVER comment on videos- however these cookies are so delicious I just had to.❤️ Very easy and the browning of the butter is essential. Sets this cookie apart from others. Thanks!
This makes me so happy!! I’m so glad you left a comment :).
These were delicious!
Excellent! Yummy doesn’t even describe the wonderful taste. Easy to make, simple ingredients. Will keep and make this recipe often.
Hi Kaleb,
I love watching you!
I just watched you make the Ultimate Chocolate Cookie
recipe and cannot find it on your website. I tried to print it out from my phone,
but it didn’t work. Can you help me find it so I can download it for safe keeping!
Thank you for doing the good work that you do! Keep on Keeping On, as they say
in England!