If you’re in the mood for the ultimate cozy treat, these Brown Butter Oatmeal Chocolate Chip Cookies are where it’s at!
Picture this: rich, nutty brown butter, chewy oats, and gooey chocolate chunks coming together to make a cookie that’s basically a warm hug in every bite. These aren’t your basic oatmeal cookies; the brown butter takes them to a whole new level of flavor. They’re crispy on the edges, soft in the middle, and loaded with just the right amount of sweetness.
Perfect for baking on a lazy afternoon or impressing your friends at your next get-together. Trust me, these are going to be your new go-to cookies!
What You'll Need to Make Brown Butter Oatmeal Chocolate Chip Cookies
- Butter: we are browning the butter and adding a rich, nutty flavor to these cookies
- Sugar: I used mostly brown sugar in this recipe. This gives the cookies a molasses flavor !
- Egg: You will need 1 egg and 1 egg yolk. The egg yolk allows the cookies to have a chewier texture.
- Flour: I used regular, all purpose flour.
- Rolled oats & quick oats: I love mixing my rolled oats with quick oats for a softer more uniform texture. Do not use steel cut oats!
- Baking staples: you will need vanilla extract, baking soda, and salt.
- Chocolate: I like to chop up a semi-sweet chocolate bar to give the cookies puddles of chocolate, but feel free to use chocolate chips.
Looking for More Oatmeal cookies?
- Brown butter pumpkin oatmeal chocolate chip cookies: Chewy centers, crispy edges and gooey chocolate chips.
- Brown butter banana oatmeal cookies: super soft and chewy brown butter banana oatmeal cookies are made with brown butter, brown sugar, and all of the chocolate chips!
- Double chocolate oatmeal cookies: chewy with the perfect touch of sweetness and can be ready in under 30 minutes!
How to Brown Butter
Brown butter is truly the best for any dessert recipe! I used it in these brown butter oatmeal chocolate chip cookies for the best flavor!
How to Make Brown Butter Oatmeal Chocolate Chip Cookies
1. Brown the Butter:
In a medium saucepan, melt the butter over medium heat. Continue to cook, stirring frequently, until the butter turns golden brown and has a nutty aroma. This should take about 5-7 minutes. Be careful not to burn it! Once browned, remove from heat and let it cool for 10-15 minutes.
2. Preheat the Oven and Prep Baking Sheets:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
3. Combine Wet Ingredients: In a stand mixer or with a whisk, blend all the wet ingredients until smooth and well-mixed.
4. Add Dry Ingredients: Gradually mix in the dry ingredients, either using the stand mixer on low speed or stirring by hand with a wooden spoon. Gently fold in the chocolate chunks last.
5. Scoop and Shape the Dough:
Scoop about 1.5 tablespoons of dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
6. Bake:
Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked. The cookies will continue to set as they cool.
Tips for Making the Best Cookies
Here are a few key tips for these cookies:
- Stick to the Recipe: It’s important to follow the recipe as closely as possible. Avoid substitutions (like swapping out the flour or using steel-cut oats), as they’ll change the taste and texture of the cookies.
- Use Room Temperature Ingredients: After browning the butter, make sure it has cooled to avoid curdling the other ingredients. Also, have your egg at room temperature by either running it under warm water for a minute or placing it in a bowl of warm water for a few minutes.
- Measure Accurately: For the best results, measure your flour properly (use the scoop-and-level method if you don’t have a scale) and pack the brown sugar tightly. These small details make a big difference in the final cookie!
- Check Your Baking Soda’s Freshness: Old or stale baking soda can affect how the cookies bake, so make sure yours is fresh!
If you make this Brown Butter Oatmeal Chocolate Chip Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.
Brown Butter Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter (browned)
- 1 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup old fashioned oats
- 1 1/2 cups quick oats
- 1 1/2 cups semi sweet chocolate, chopped
Instructions
- In a medium saucepan, melt the butter over medium heat. Continue to cook, stirring frequently, until the butter turns golden brown and has a nutty aroma. This should take about 5-7 minutes. Be careful not to burn it! Once browned, remove from heat and let it cool for 10-15 minutes.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, add the browned butter, brown sugar, and granulated sugar. Use an electric mixer to beat them together until smooth and creamy, about 2-3 minutes.
- Add the egg, egg yolk, and vanilla extract to the bowl. Beat on medium speed until fully combined and smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Using a spatula or wooden spoon, fold in the old-fashioned oats, quick oats, and chopped semi-sweet chocolate until evenly distributed throughout the dough.
- Scoop about 1.5 tablespoons of dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked. The cookies will continue to set as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these deliciously chewy brown butter oatmeal chocolate chip cookies.
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