Toasted Oat Chocolate Chunk Cookies

They are as dangerous as they sound. We toast the oats because like most ingredients, oats deserve some extra attention, making them nuttier and crisp to perfection. In cahoots with brown butter and chocolate chunks, these cookies hit the right balance with their crispy to chewy ratio.

Scroll down for the recipe


12 Tbsp unsalted butter, browned and cooled
3/4 cup
brown sugar
1/4 cup
white sugar
1 egg + 1 egg yolk
2 teaspoons
vanilla extract
1 1/3 cups
all purpose flour
¼ tsp
1/2 teaspoon
1/2 teaspoon
baking soda
1 cup
old fashioned oats
¾ cup
dark chocolate chunks
2 Tbsp
toasted sesame seeds (optional)



Brown the butter. DW, you can do it!  Place butter in a small pot on medium heat. Look out for these indicators: The butter will take a few minutes to fully melt. Once it is fully liquified, you must stir it constantly with a whisk, while waiting for it to boil/release steam. It’s boiling when you see some vigorous bubbling. Keep stirring! The big boisterous bubbles mean you’re about one step away from brown butter. These big bubbles are eventually going to turn into a cohesive, foamy layer, in which all the bubbles are miniscule and, well, foamy. Keep stirring! When you start to see golden solids at the bottom of the pot, your butter is about done and browned. Set aside to cool.


While the butter cools, toast the oats in a medium skillet or frying pan on medium heat. Shake the pan around for 3 minutes or so--until the oats’ edges turn brown.


In a large mixing bowl, whisk the sugars and browned butter together until fully combined and a bit lighter in color. Once it’s all together, add your eggs and vanilla and mix again till fully combined. In a medium bowl, whisk the flour, cornstarch, baking soda, and salt. Add the oats to the dry ingredients and then add the oat-flour mixture to the wet ingredients. Throw in the chocolate chips and fold it all together with a rubber spatula!


Portion the cookies into balls with an ice cream scoop or just estimate with a tablespoon. Place the cookie dough balls on a lined tray and place in the fridge to rest for an hour. 


Preheat the oven to 350 degrees F. After they’re done resting, arrange the balls at least 1.5 inches apart on a lined cookie sheet. Bake in the middle rack of your oven for 10 minutes or until the edges are golden brown. Remove from the oven and let cool for at least 20 minutes!


Eat and die happily. 

Tell me if you maked this!

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