Name: Brown Butter Oatmeal Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Cuisine: American
Ingredients: 1 cup unsalted butter, browned and cooled slightly; 1 cup brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups old-fashioned rolled oats; 1 1/2 cups semisweet chocolate chips

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Imagine biting into a cookie that’s crispy at the edges, chewy in the center, and overflowing with rich, nutty flavor. That’s exactly what you get with Brown Butter Oatmeal Chocolate Chip Cookies. This recipe transforms an everyday favorite into something truly special by using browned butter and hearty oats, adding layers of flavor and texture that will have everyone reaching for seconds (or thirds). Whether you’re baking for a gathering, gifting to friends, or just treating yourself, you’ll want to make these cookies again and again.

Brown Butter Oatmeal Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

You won’t need anything fancy to make these incredible cookies, but every single ingredient shines. The combination of good butter, brown sugar, and oats is your ticket to a batch of irresistible treats packed with the perfect blend of gooey centers, crispy edges, and melt-in-your-mouth chocolate.

Unsalted butter: Browning the butter is the secret to a deep, nutty flavor in every bite of these Brown Butter Oatmeal Chocolate Chip Cookies.
Brown sugar: Provides a rich, caramelly sweetness and helps the cookies stay moist and chewy.
Granulated sugar: Adds a little extra sweetness and that signature crisp edge.
Eggs: Act as a tenderizing and binding agent for a soft but structured cookie.
Vanilla extract: Rounds out the flavors with warmth and a comforting aroma.
All-purpose flour: The classic foundation for a great cookie, giving just the right amount of structure.
Baking soda: Ensures you get lovely lift and a light texture.
Salt: Enhances and balances all the sweet flavors.
Old-fashioned rolled oats: Bring heartiness, chew, and a subtle nutty flavor.
Semisweet chocolate chips: The best part—gooey, melty chocolate in every bite!

How to Make Brown Butter Oatmeal Chocolate Chip Cookies

Step 1: Brown the Butter

Begin by melting the butter in a medium saucepan over medium heat. Stir frequently and, as you watch, it’ll foam, sizzle, and finally settle into a golden, fragrant pool. Once the milk solids at the bottom are a deep amber and the buttery scent turns deliciously nutty, remove it swiftly from the heat and let it cool slightly. Browning the butter is the step that sets these cookies miles above your usual batch—it’s worth the patience, I promise.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the browned butter while it’s still warm (but not hot) with the brown sugar and granulated sugar. Whisk until smooth and glossy, then add the eggs and vanilla extract. Keep mixing until everything is beautifully incorporated—this base sets the stage for a cookie with loads of flavor and the perfect chew.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. This simple step ensures you won’t get any harsh bites of baking soda in your cookies and that your dry ingredients are evenly distributed. Gradually add this mixture to your wet ingredients, stirring gently until just combined—don’t overmix, as that can lead to tough cookies.

Step 4: Add Oats and Chocolate Chips

Now for the fun part: fold in the rolled oats and chocolate chips. The oats give each cookie that hearty, chewy texture, while the chocolate chips pack in those pockets of gooey, melted magic. Your dough might look a little rustic at this point, but that’s exactly what you want.

Step 5: Chill the Dough

Patience is key here. Cover your dough and pop it into the fridge for at least 30 minutes. Chilling not only intensifies the toasty flavors from the brown butter, but it also ensures your cookies bake up thick and chewy rather than flat and greasy.

Step 6: Bake

Once your dough has chilled, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out about two tablespoons of dough for each cookie, spacing them a good two inches apart. Bake for 10 to 12 minutes, just until the edges are golden. The centers should look a bit underdone—that’s a good thing! They’ll continue to set as they cool, giving you that perfect chewy middle.

Step 7: Cool and Enjoy

Let your cookies cool on the baking sheet for a few minutes. This gives them time to firm up before moving them to a wire rack. Once cooled (if you can wait that long), grab a cookie and experience the magic of these Brown Butter Oatmeal Chocolate Chip Cookies, fresh from the oven.

How to Serve Brown Butter Oatmeal Chocolate Chip Cookies

Garnishes

A little sprinkle of flaky sea salt on top while the cookies are still warm can elevate their flavors dramatically and give each bite an extra crunch of savory surprise. You can also melt a bit of chocolate and drizzle it over the cooled cookies if you’re feeling fancy, or dust them with powdered sugar for that extra-special touch.

Side Dishes

Nothing pairs as perfectly with Brown Butter Oatmeal Chocolate Chip Cookies as an ice-cold glass of milk or a cozy mug of hot chocolate. For grown-up gatherings, try serving them with espresso, chai, or even a scoop of vanilla bean ice cream for a decadent dessert plate everyone will love.

Creative Ways to Present

Stack a dozen cookies in a wide-mouth jar, wrap with a pretty ribbon, and you’ve got a heartfelt homemade gift. For parties, arrange them on a tiered stand with small glass pitchers of milk, or crumble them over yogurt or ice cream for a show-stopping sundae bar. However you serve them, Brown Butter Oatmeal Chocolate Chip Cookies will always steal the show.

Make Ahead and Storage

Storing Leftovers

Once completely cool, stash any leftover cookies in an airtight container at room temperature. They’ll stay soft and fresh for up to five days—if they last that long! Make sure the container is fully sealed to lock in all that chewy, buttery goodness.

Freezing

These cookies freeze beautifully! Simply arrange the baked and cooled cookies in a single layer inside a zip-top freezer bag or airtight container, separating layers with parchment paper. They’ll keep well for up to three months, letting you enjoy Brown Butter Oatmeal Chocolate Chip Cookies anytime the craving hits.

Reheating

When you’re ready to relive that just-baked magic, pop a cookie or two in the microwave for about 10 seconds, or warm them in the oven at 300°F for a few minutes. You’ll be greeted by melty chocolate and incredible aroma all over again.

FAQs

Can I use quick oats instead of rolled oats?

Rolled oats add the perfect chewy texture, but if you’re in a pinch, quick oats can work. Just know the cookies might end up a bit softer and less hearty than the classic Brown Butter Oatmeal Chocolate Chip Cookies.

Is it okay to skip chilling the dough?

Chilling isn’t absolutely mandatory, but it makes a world of difference. It deepens the flavor and helps stop your cookies from spreading too thin. For best results, don’t skip it!

Can I add nuts or use different chocolate?

Absolutely! Feel free to fold in chopped pecans, walnuts, or swap in your favorite chocolate chips or chunks. Brown Butter Oatmeal Chocolate Chip Cookies are endlessly customizable to suit your favorite mix-ins.

How do I know when the cookies are done?

Pull them as soon as the edges turn golden but the centers still look slightly underbaked. Overbaking will make them crispy rather than chewy, so trust your instincts and remember they continue to cook on the hot baking sheet.

Can I double the recipe?

Yes! This recipe doubles up beautifully for parties or gifts. Just use a big bowl and keep your batches spaced out on the baking sheets so everything bakes evenly.

Final Thoughts

If you’re looking for a cookie that delivers on both nostalgia and a little gourmet flair, you simply can’t beat these Brown Butter Oatmeal Chocolate Chip Cookies. They’re cozy, crave-worthy, and sure to become a staple in your baking repertoire. I can’t wait for you to experience their magic—share them, savor them, and enjoy every bite!

Brown Butter Oatmeal Chocolate Chip Cookies Recipe

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4.8 from 17 reviews

Author: admin
Total Time: 57 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in these decadent Brown Butter Oatmeal Chocolate Chip Cookies that are chewy, rich, and packed with flavor. The nutty aroma of browned butter combined with the sweetness of chocolate chips makes these cookies a crowd-pleaser.

Ingredients

Scale

Brown Butter:

1 cup unsalted butter, browned and cooled slightly

Cookies:

1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups old-fashioned rolled oats
1 1/2 cups semisweet chocolate chips

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Instructions

Brown the Butter: In a medium saucepan, melt the butter over medium heat until it turns golden brown and smells nutty, about 5–7 minutes. Remove from heat and let cool slightly.
Mix Wet Ingredients: In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Whisk until smooth. Add eggs and vanilla, mix until fully incorporated.
Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually stir into wet mixture.
Add Mix-ins: Fold in oats and chocolate chips until evenly combined.
Chill Dough: Cover dough and chill for at least 30 minutes.
Bake: Preheat oven to 350°F (175°C). Scoop dough onto a lined baking sheet. Bake for 10–12 minutes until edges are golden and centers are just set. Cool on pan before transferring to a rack.