Brown Butter Oatmeal Chocolate Chip Cookies Recipe
Introduction
These Brown Butter Oatmeal Chocolate Chip Cookies offer a rich, nutty flavor with a delightful chewy texture. The brown butter adds depth, while the oats provide heartiness and the chocolate chunks bring sweet indulgence. Perfect for an irresistible homemade treat.
Ingredients
- 2 sticks (1 cup) salted butter
- 1 1/4 cup brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 cups old fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups chocolate chunks or chips
- Flaky sea salt, for sprinkling (optional)
Instructions
- Step 1: Preheat the oven to 350° F and line a baking sheet with parchment paper.
- Step 2: Melt the butter in a skillet over medium heat. Cook until it begins to brown, about 3-4 minutes. Remove from heat and transfer to a heatproof bowl. Let cool for about 5 minutes.
- Step 3: Stir the brown sugar, eggs, and vanilla into the browned butter until smooth. Add the flour, oats, baking soda, and salt, then gently fold in the chocolate chunks or chips.
- Step 4: Roll the dough into rounded tablespoon-sized balls. Place them 2 inches apart on the prepared baking sheet and gently flatten each ball slightly.
- Step 5: Bake for 8 minutes. Remove the baking sheet, rotate it, and gently tap it 1-2 times on the counter to flatten the cookies further. Return to oven and bake for another 2-3 minutes, until edges begin to set.
- Step 6: Let cookies cool on the baking sheet; they will continue to set as they cool. Sprinkle with flaky sea salt if desired. Serve warm or let cool completely before storing.
Tips & Variations
- Use a combination of milk and dark chocolate chunks for a balanced sweetness.
- For extra chewiness, substitute half of the oats with quick oats.
- Chilling the dough for 30 minutes before baking can help prevent spreading.
- Try adding chopped nuts like pecans or walnuts for crunch.
Storage
Store cooled cookies in an airtight container at room temperature for up to 4 days. To enjoy them warm, reheat briefly in the microwave for about 10-15 seconds. For longer storage, freeze the baked cookies in a sealed container for up to 3 months.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use unsalted butter instead of salted butter?
Yes, you can use unsalted butter. Just increase the salt in the recipe slightly to balance the flavor.
Can I substitute quick oats for old fashioned oats?
Quick oats can be used, but the cookies may be softer and less chewy. Old fashioned oats provide the best texture for this recipe.
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Brown Butter Oatmeal Chocolate Chip Cookies Recipe
- Total Time: 23 minutes
- Yield: Approximately 24 cookies 1x
Description
Delight in these Brown Butter Oatmeal Chocolate Chip Cookies, combining the rich, nutty flavor of browned butter with hearty oats and melty chocolate chunks. Perfectly crispy on the edges and chewy in the center, these cookies are elevated with a sprinkle of flaky sea salt for a sweet-salty balance.
Ingredients
Butter Mixture
- 2 sticks (1 cup) salted butter
- 1 1/4 cups brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups old fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Add-ins
- 2 cups chocolate chunks or chips
- Flaky sea salt, for sprinkling (optional)
Instructions
- Preheat and prepare pan: Preheat the oven to 350° F. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Brown the butter: Place the butter in a skillet over medium heat. Cook, stirring occasionally, until the butter turns golden brown and emits a nutty aroma, about 3-4 minutes. Remove from heat and transfer the butter to a heatproof bowl to cool for about 5 minutes.
- Make the dough: To the browned butter, add brown sugar, eggs, and vanilla extract. Mix well until smooth and fully combined. Gradually add the all-purpose flour, old fashioned oats, baking soda, and kosher salt, then gently fold in the chocolate chunks or chips until evenly distributed.
- Form cookies: Roll the dough into rounded tablespoon-sized balls and arrange them 2 inches apart on the prepared baking sheet. Gently flatten each ball slightly to prepare for baking.
- Bake in two stages: Bake the cookies for 8 minutes initially. After 8 minutes, remove the baking sheet, rotate it for even baking, and tap it lightly on the counter 1–2 times to flatten the cookies further. Return to the oven and bake for an additional 2-3 minutes or until the edges just begin to set.
- Cool and serve: Let the cookies cool entirely on the baking sheet; they will continue to firm up as they cool. Optionally, sprinkle flaky sea salt over the warm cookies for a delicious contrast. Serve warm for the best texture and flavor, or store cooled cookies in an airtight container for up to 4 days.
Notes
- Using browned butter adds a deep, nutty flavor that sets these cookies apart from traditional oatmeal chocolate chip recipes.
- Flaky sea salt is optional but highly recommended to highlight the sweetness and enhance flavor complexity.
- Old fashioned oats provide great texture; do not substitute with quick oats as it changes texture and baking time.
- To keep cookies soft, avoid overbaking; they should look slightly underdone when removed.
- Store cookies in an airtight container at room temperature for up to 4 days to retain freshness.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brown butter cookies, oatmeal chocolate chip cookies, homemade cookies, easy cookie recipe, baked cookies, sea salt cookies
