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Cookies are the great equalizer of the baking world. No matter if you’re a confident baker or someone who’s a little bit timider, we’ve all made cookies. Easier yet are refrigerator cookies. 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.
These cookies store extremely well in the freezer. So if you want to whip up a batch of the dough and then freeze it, go right ahead. Or if you want to slice them all and bake them, you can freeze them after they’re baked. The higher amount of butter allows these cookies to store well and taste delicious every time you reach for one.
But come on, you’re just going to want to eat them all!
Here’s how to make these oatmeal refrigerator cookies
Chocolate Chip & Oatmeal Refrigerator Cookies
- 1 cup brown butter cooled
- ½ cup brown sugar
- ½ cup white granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups flour
- ½ tsp salt
- ½ tsp baking soda
- ¾ cup rolled oats
- 1 cup miniature semi-sweet chocolate chips
- 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 brown 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 white granulated sugar, ½ cup brown sugar, 1 large egg, 1 tsp vanilla extract, 2 cups flour, ½ tsp baking soda, ½ tsp 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.