Brown Butter Oatmeal Chocolate Chip Cookies are the most amazing cookies! Flavorful cookies made with brown butter, oats, cinnamon, and more. These cookies are soft, chewy, crispy on the edges, and loaded with chocolate!
Cookies are the best dessert ever! I have been obsessed with my recipe for Perfect Chocolate Chip Cookies for years but between you and me my absolute favorite cookie is the one that I’m sharing with you today! BROWN BUTTER OATMEAL CHOCOLATE CHIP COOKIES! What’s not to love?
Why you will love these Brown Butter Oatmeal Chocolate Chip Cookies:
Easy to make!
Flavorful! The brown butter adds a slightly nutty flavor that adds depth and also a heavenly aroma!
Softy, chewy, and thick!
Texture: Oats give these cookies a heartier texture that is so delicious!
Ingredients Needed to make Brown Butter Oatmeal Chocolate Chip Cookies:
- Brown Butter
- Dark Brown Sugar
- Granulated Sugar
- 1 Egg & 1 Egg Yolk
- Vanilla Extract
- Baking Soda
- Old Fashioned Oats
- All-Purpose Flour
- Chocolate Chips
How to Make Brown Butter Oatmeal Chocolate Chip Cookies:
First, you’ll make the brown butter. (Detailed tips below) Once it cools, mix together brown sugar, granulated sugar, and brown butter. Mix in the egg, egg yolk, and vanilla. Then the salt, baking soda, and cinnamon. Add the oats, then flour, and mix until just combined. Stir in the chocolate chips.
Chill the dough for at least 1 hour. Chilling the dough will help the butter solidify and absorb some of the sugar which creates crispy edges and a soft, chewy center.
Bake for 8-10 minutes.
Sprinkle with flaky sea salt.
Brown Butter 101:
It’s not as hard as you might think to make brown butter. The main thing is to pay attention and stir the entire time. It only takes about 5-7 minutes.
What is brown butter?
Regular butter is melted in a saucepan, which separates the butter and milk. As it continues to melt, the milk solids fall to the bottom of the pan and begin to toast, turn brown, and smell amazing! It has a nutty caramelized flavor.
How to Make Brown Butter:
- Start with a wide heavy-bottomed pan, preferably light in color so it’s easier to see when the brown butter is ready to be removed from the pan.
- Melt the butter over medium heat. Once it’s melted, stir constantly with a whisk, rubber spatula, or wooden spoon.
- The butter will begin to foam and sizzle, the milk solids will fall to the bottom and crackle, and start to toast.
- Watch very closely! Once the foam subsides a little and the specks on the bottom of the pan turn amber-brown, remove immediately. It’s better to err on the side of under-browning the butter than burning the brown butter and having to start over.
- Pour into a bowl, make sure you get all the brown butter specks, and let it cool for about 30 minutes. It’s very hot so be careful! Let it cool in the fridge to speed up the process.
Tips & Tricks:
Use unsalted butter because salted butter will foam more and is more likely to burn too fast.
Don’t use quick oats. It will change the texture! Stick to using old-fashioned oats.
Use high-quality chocolate chips if possible. It really makes a difference!
Don’t overbake: You want these cookies to be soft and chewy.
Last tip! If you are ok eating cookie dough, it’s so tasty! You will love it!
Enjoy these Brown Butter Oatmeal Chocolate Chip Cookies!
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- ¾ cup unsalted butter, cut into 1 inch pieces
- ¾ cup dark brown sugar, packed
- ¼ cup granulated sugar
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 1 cup old fashioned oats
- 1 1/4 cup all-purpose flour
- 1 cup semi-sweet chocolate chips
1. Brown the butter: add butter to a large saucepan over medium heat, stirring or whisking constantly until it foams, smells nutty, and browns on the bottom of the saucepan, about 5–7 minutes. Immediately, scrape into a medium bowl, making sure to get the brown bits of butter. Let cool in the fridge for about 20-30 minutes, stirring occasionally.
2. Add dark brown sugar and granulated sugar in a bowl of an electric mixer or a large bowl using a hand mixer. Add in the brown butter. Mix until light and fluffy, about 2 minutes. Add egg, egg yolk, and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken about 1 minute. Reduce mixer speed to low; add salt, baking soda, and cinnamon. Mix briefly, then add the oats. Mix in the flour just until combined. Stir in the chocolate chips.
3. Chill the dough for at least 1 hour or up to 48 hours. (Covered tightly with plastic wrap.)
4. Place a rack in the middle of the oven; preheat to 350°. Line a baking sheet with parchment paper.
5. If you didn’t already scoop the dough into balls, it might need some time to rest at room temperature before it isn’t too hard to scoop dough balls. Portion out dough balls and place them on a parchment-lined baking sheet, spacing about 2" apart.
6. Bake cookies until edges are a light golden brown and firm but centers are still soft, about 8-10 minutes. Add more chocolate chips if desired and sprinkle a little flaky sea salt on each cookie.
7. Let cool on baking sheets for 10 minutes, then transfer to a wire rack and let cool completely. Repeat with the remaining dough and a fresh parchment-lined cooled baking sheet.
8. Store leftover cookies in an airtight container for around 3 days.