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

Scale

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