Brown Butter Oatmeal Chocolate Chip Cookies
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!
Ingredients
- 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
Instructions
- 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.
- 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.
- Chill the dough for at least 1 hour or up to 48 hours. (Covered tightly with plastic wrap.)
- Place a rack in the middle of the oven; preheat to 350°. Line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- Store leftover cookies in an airtight container for around 3 days.
Notes
*To make these more soft and chewy use 1 cup dark brown sugar instead of 3/4 brown sugar and 1/4 granulated sugar.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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