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30 Minute Oatmeal Chocolate Chip Cookies

  • Author: Erin Clarkson
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: American


Soft and chewy Oatmeal Chocolate Chip cookies are quick and easy to make and come together in about 30 minutes! Packed full of toasted oats and brown butter, follow my tips and tricks for the perfect oatmeal chocolate chip cookies!


  • 130g unsalted butter, cold from the fridge is fine
  • 20g milk powder 
  • 95g Light or dark brown Sugar
  • 65g granulated sugar
  • 1 large egg (50g without the shell), at room temperature
  • 120g All-Purpose Flour
  • 120g old fashioned oats  (toasts down to 100g, see recipe method)
  • 45g malted milk powder
  • 1 tsp (3g) kosher salt or 1/2 tsp table salt
  • 1 tsp espresso powder
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • 180g dark chocolate, coarsely chopped, plus extra for the tops if desired


  1. Preheat the oven to 350°f / 180°c. Place the oats on a sheet pan. Bake, stirring occasionally, until the oats are lightly golden brown, 10-15 minutes. Remove from the oven and leave to cool - this should happen in the time you are browning the butter and mixing up the wet ingredients.
  2. Weigh out 100g of the toasted oats (they shrink down in the oven a tiny bit so you may need to top up again if needed).
  3. While the oats are toasting, brown the butter. Place the butter into a small saucepan and melt over medium heat. Once the butter is melted, add the milk powder. Cook the butter, whisking frequently, until the milk solids begin to brown. Continue to cook until the butter and milk mixture is medium brown and nutty smelling. It is important to whisk thoroughly as the milk powder will clump slightly. 
  4. Weigh out 120g (see Notes section below) of the brown butter into a medium bowl and leave to cool for about 10 minutes so that it does not scramble your eggs. If you want to do this quickly you can place the bowl in the fridge and stir regularly, or place the bowl into a larger bowl of ice and stir regularly until cool.
  5. Once the butter is cooled, add the brown sugar and granulated sugar and mix briefly to combine. Add the egg and mix with a whisk or handheld mixer until the mixture is thickened slightly and lightened in color.
  6. Add the flour, 100g of the toasted oats, malted milk powder, salt, espresso powder, baking soda, and baking powder, and mix with a spatula until only just combined - you want a few flour streaks remaining. Add the chopped chocolate and mix to combine. 
  7. Using a #24 cookie scoop (2.5 tbsp), scoop balls of cookie dough - each should weigh about 75g. Roll into balls and arrange on the trays - I can fit 6 per tray. If you would like to add chocolate puddles, flatten each ball of dough, press more chocolate pieces on the top, and roll into a ball.
  8. Bake the cookies one tray at a time (or two if your oven can handle it), for 12 to 14 minutes, until the cookies are set and lightly golden around the edges. Remove from the oven and if desired, scoot into a perfectly round shape with a cookie cutter slightly larger than the cookies. 
  9. Sprinkle the tops of the cookies with flaky sea salt. Allow to cool on the pan for 10 minutes then transfer to a wire rack to cool completely.
  10. Repeat the baking process with the remainder of the cookies. Store cookies in an airtight container at room temperature for up to 7 days.


If you are not toasting the oats for the recipe, use 100g old fashioned oats. 

Milk powder is also called 'dry milk powder' or 'instant milk powder'. I used whole milk powder but if you can only find non-fat, that is fine. If you do not have it, you can leave it out, but you will only need 100g of brown butter, not 120g as called for in the recipe.

If you do not have espresso powder, you can use fine instant coffee. You can also leave it out.

Malted milk powder is also optional. You can leave it out if you like - you do not need to adjust the flour quantity if you leave it out.

You will notice that there are two quantities of butter in the recipe - the initial quantity of butter, then a second measurement in the method which is the quantity of brown butter. The larger initial quantity is to account for water loss when browning - read more about that in my FAQ.

If you are using the recipe scaling feature (2x or 3x) be aware that any quantities, measurements, pan sizes, and cooking times given in the method do not scale automatically - it's only the quantities in the Ingredient List that scale automatically.

Keywords: Oatmeal Cookies, oatmeal chocolate chip cookies