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Oatmeal chocolate chip cookies with a bite taken.

Soft and Chewy High Altitude Oatmeal Chocolate Chip Cookies

Heather Smoke
An easy recipe for soft and chewy oatmeal chocolate chip cookies, made with brown butter and spiced with cardamom.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 10 votes
Prep Time 45 minutes
Cook Time 9 minutes
Chill Time 20 minutes
Total Time 1 hour 14 minutes
Course Dessert
Cuisine American
Servings20 cookies

Ingredients
 

  • 1 cup unsalted butter
  • cup granulated sugar
  • cup light brown sugar, lightly packed
  • 2 tsp old-fashioned molasses (NOT "blackstrap")
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 2 cups old-fashioned oats
  • 1 ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 tsp baking soda
  • ¼ tsp ground cardamom
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • In a saucepan, melt the butter over medium heat. Continue to cook the butter for about 4-5 minutes, swirling occasionally to see the bottom of the pan, until the butter is very fragrant, and nutty, golden brown solids have formed on the bottom of the pan.
    Pour the brown butter, scraping up all of the browned bits, too, into a medium-sized mixing bowl, and let cool at room temperature for 30 minutes.
  • After cooling the brown butter, add the granulated sugar and brown sugar, and mix vigorously with a wooden spoon for 1 minute.
  • Stir in the molasses, eggs and vanilla extract until smooth.
  • Separately, whisk together the flour, oats, salt, baking soda and cardamom. Add the dry ingredients to the butter mixture, and stir together into a dough. Stir in the chocolate chips.
  • Divide the dough into 20 portions using a cupcake or ice cream scoop with a release lever. Roll the dough into balls, and flatten the balls slightly with the palm of your hand. Cover with plastic wrap and chill the dough balls for 20 minutes.
  • While the dough is chilling, preheat the oven to 350 F, and position a rack in the center of your oven. Line a large baking sheet with parchment paper or baking paper.
  • Place the chilled dough 3 inches apart on the baking sheet (keeping the remainder of the dough in the refrigerator while you bake the first batch). Bake the cookies for about 9 minutes. They should appear set around the edges, underdone in the middle, and very pale. Do not over bake, or they will end up dry. (For a more well-done cookie, bake for 10-11 minutes, but honestly, 9 minutes is just right since they continue to bake as they sit on the hot baking sheet.)
  • Cool the cookies for 5 minutes on the baking sheet, then transfer to a cooling rack to cool and set completely.

Notes

  • Leftover cookies should be stored in an airtight container for 2-3 days.  Since oats are very absorbent, oatmeal cookies tend to dry out faster than other cookies, but a slice of plain sandwich bread in a cookie jar does wonders to keep them soft for days.
  • The cookies can also be wrapped well and frozen for 3-6 months.
Keyword Brown Butter, Chocolate Chip, Cookies, High Altitude Cookies, Oatmeal
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