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Kim Brown’s Oatmeal Chocolate Chip Cookies

kimmy cakes chocolate chip cookies

Everyone loves a good chocolate chip cookie. Here, Kimmy Cakes’ Kim Brown shares her own recipe for oatmeal chocolate chip cookies.


2 sticks butter, softened
3⁄4 cup light brown sugar, gently packed 3⁄4 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, at room temperature
1 3⁄4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1⁄3 cup old-fashioned oats
1 bag semi-sweet chocolate chips
3⁄4 cup dried cranberries
Maldon salt, for sprinkling

  1. Pre-heat conventional oven to 375°. If using convection feature, set temperature at 350°. Line 3 sheet pans with parchment paper. Reserve 2 tablespoons of the chocolate chips and 2 tablespoons of the cranberries, placing each into a separate small bowl, and set aside. These will be used to sprinkle/press into cookies before baking.
  2. In a medium-sized bowl, sift the flour and the baking soda. Add the salt and whisk. Stir in the oats. Set aside.
  3. In an electric mixer fitted with the paddle attachment, beat the butter for 1 to 2 minutes. Add the brown sugar and granulated sugar, beat on high speed for 3 minutes, until the mixture is light and fluffy. Scrape down the sides and the bottom of the bowl with a rubber spatula. On low speed, add the vanilla, then the eggs, 1 at a time. Mix lightly, scrape down bowl again. With the mixer on low, slowly add the flour/ oat mixture to the butter/sugar mixture until just mixed. Do not overbeat. With a rubber spatula, stir in the bag of chocolate chips and the dried cranberries (do not add the small reserved amounts).
  4. With a 13⁄4-inch ice cream scoop, or two spoons, scoop out balls of dough onto the prepared sheet pans, leaving several inches between cookie balls. Lightly flatten each cookie with a fork. Press a few reserved chocolate chips and cranberries into each cookie. Lightly crumble/sprinkle the Maldon sea salt over the flattened cookies.
  5. Bake for 10 to 12 minutes, until nicely browned.

MAKE AHEAD: You can freeze the unbaked formed cookies. Here’s how: On a small parchment lined cookie sheet, scoop the prepared cookie dough and lightly flatten. As described above, dot the tops with a couple of the reserved chocolate chips and dried cranberries. Place the baking sheet in the freezer. After 1 hour in the freezer, transfer the frozen cookie balls to a zip lock bag. The frozen cookie dough will last 2 months in the freezer.

chocolate chip cookies recipeTO BAKE: Remove cookie dough balls from freezer. Place on prepared cookie sheets, lightly sprinkle/crumble with Maldon sea salt, and set aside on counter. Pre-heat oven. Bake cookies as directed above, adding a minute or two to baking time. Keep a close eye on them for doneness! Enjoy!

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