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Oat Butter Chocolate Chip Cookies - Soft, Chewy, and Comforting

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • Oat butter (1/2 cup, well-stirred and room temperature)
  • Neutral oil (2 tablespoons, such as avocado or light olive oil)
  • Brown sugar (3/4 cup, packed)
  • Granulated sugar (1/4 cup)
  • Egg (1 large) or flax egg for vegan
  • Vanilla extract (2 teaspoons)
  • All-purpose flour (1 1/4 cups)
  • Quick oats (3/4 cup) or pulse rolled oats a few times
  • Baking soda (1/2 teaspoon)
  • Baking powder (1/2 teaspoon)
  • Fine sea salt (1/2 teaspoon)
  • Chocolate chips or chunks (1 cup; semi-sweet or dark)
  • Optional: Flaky sea salt for topping

Method
 

  1. Prep the basics: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Set the oat butter out so it’s soft and easy to stir.
  2. Mix the wet ingredients: In a large bowl, whisk oat butter, oil, brown sugar, and granulated sugar until smooth and glossy, about 1 minute. Whisk in the egg and vanilla until well combined.
  3. Combine the dry ingredients: In a separate bowl, whisk flour, quick oats, baking soda, baking powder, and salt.
  4. Bring it together: Add the dry ingredients to the wet and stir with a spatula until just combined. Avoid overmixing. Fold in the chocolate chips.
  5. Chill the dough: Cover and chill for 20–30 minutes. This helps the cookies hold their shape and develop better texture.
  6. Scoop and shape: Using a 1 1/2-tablespoon scoop, portion the dough onto the prepared sheets, leaving 2 inches between cookies. If you like thicker cookies, keep the scoops tall; for thinner ones, press gently to flatten.
  7. Bake: Bake 9–11 minutes, until edges are set and lightly golden but centers look soft. They’ll continue to set as they cool.
  8. Finish: Sprinkle with flaky salt right out of the oven, if using. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool fully.