Brown Butter Oatmeal Chocolate Chip Cookies

Why You’ll Love This Recipe

Brown Butter Oatmeal Chocolate Chip Cookies combine the nutty depth of browned butter with hearty oats and gooey chocolate chips. These cookies are crisp on the edges, soft in the middle, and packed with flavor and texture. They offer a gourmet twist on a comforting classic, making them irresistible for both kids and adults.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unsalted buttersugarbrown sugareggvanilla extractall-purpose flourold-fashioned rolled oatssaltbaking sodabaking powderchocolate chips (semi-sweet or dark)

directions

In a saucepan over medium heat, melt the butter and cook until it turns golden brown and smells nutty. Remove from heat and let cool slightly.

In a mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until smooth.

Add the egg and vanilla extract, and beat until fully incorporated.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Gradually stir the dry ingredients into the wet mixture until just combined.

Fold in the oats and chocolate chips until evenly distributed.

Chill the dough in the refrigerator for at least 30 minutes to enhance flavor and prevent spreading.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Scoop the dough onto the baking sheet, spacing cookies about 2 inches apart.

Bake for 10-12 minutes, or until the edges are golden and the centers are just set.

Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe yields approximately 20 cookies.
Preparation time: 15 minutes
Chill time: 30 minutes
Baking time: 10-12 minutes
Total time: 55-60 minutes

Variations

Add chopped walnuts or pecans for a crunchy texture.

Swap chocolate chips for white chocolate or peanut butter chips.

Mix in shredded coconut for a tropical twist.

Sprinkle sea salt on top before baking for a salty-sweet contrast.

storage/reheating

Store cookies in an airtight container at room temperature for up to 5 days.
Refrigerate for up to 10 days or freeze for up to 2 months.
To reheat, warm in a microwave for 10-15 seconds or briefly in a 300°F oven.

FAQs

What does browning the butter do?

It adds a rich, nutty flavor that enhances the overall cookie.

Can I skip chilling the dough?

Chilling helps the flavors develop and keeps the cookies from spreading too much—recommended, but not essential.

Can I use quick oats?

Old-fashioned rolled oats provide the best texture, but quick oats can be used in a pinch.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 48 hours before baking.

Do I need to use both baking soda and baking powder?

Yes, the combination gives a balanced rise and texture.

Can I double the recipe?

Absolutely, this recipe scales well for larger batches.

Can I use salted butter?

You can, but reduce the added salt slightly to balance the flavor.

Are these cookies chewy or crunchy?

They have a chewy center with crisp edges.

Can I freeze the cookie dough?

Yes, portion it out and freeze on a tray, then transfer to a bag for up to 2 months.

Are these cookies kid-friendly?

Yes, the familiar flavors and texture are great for all ages.

Conclusion

Brown Butter Oatmeal Chocolate Chip Cookies are a decadent upgrade to the traditional oatmeal cookie. With their rich, toasty flavor and satisfying texture, they’re perfect for any occasion—from casual snacking to sharing with guests. Try them once, and they’re bound to become a go-to favorite in your baking repertoire.

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