Here are the best brown butter chocolate chip oatmeal cookies! Every time I make them, they disappear super fast. The reason for that, according to my husband, is “They are addictive.” So, if you want delicious cookies that are easy to make and everyone will love, keep scrolling down the post to get the recipe.
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Table of Contents
About this recipe
I love making these brown butter chocolate chip oatmeal cookies! They are not only delicious but also easy to make. It’s a cookie recipe that’s perfect for those times when you want something homemade and heartwarming without a fuss.
Whether you’re baking for yourself, family, or friends, these cookies are a guaranteed crowd-pleaser. Plus, the delightful aroma that fills your kitchen while they’re baking is like an instant mood-lifter.
So, if you want to whip up something delicious and share a little happiness, this brown butter chocolate chip oatmeal cookie recipe is your ticket to sweet success. Give it a try, you won’t regret it!
Ingredient notes
- Brown butter: I highly recommend browning the butter. It doesn’t take long, and it’s very easy to do, but it adds so much flavor and complexity to the flavor of the cookies.
- Fine (quick/instant) oats: I use fine oats in this recipe as they create a finer texture and smaller crumbs, but still add a good amount of chewiness and texture.
- Brown sugar: using brown sugar will add that extra chewy texture and caramel-y flavor.
- Egg yolk: I decided to add an extra egg yolk to this recipe because it adds more moisture, richness, and flavor. It does make a difference, so don’t skip on this one.
What is brown butter?
Brown butter is butter that has been melted and cooked until it turns a golden brown color and develops a rich, nutty flavor. Using brown butter in this recipe adds depth and complexity to the cookies, enhancing their overall flavor.
How to make brown butter chocolate chip oatmeal cookies: step by step
Step 1: Make the brown butter.
Step 2: Whisk the dry ingredients (flour, oats, baking soda, salt, and cinnamon).
Step 3: In another bowl, whisk the browned butter, brown sugar, and white sugar.
Step 4: Whisk in the egg, egg yolk, and vanilla paste or extract.
Step 5: Add the dry ingredients to the wet mixture.
Step 6: Mix until incorporated.
Step 7: Finally, mix in the chocolate chips.
Step 8: Form balls the size of a golf ball.
Step 9: Slightly press each cookie dough ball.
Step 10: Bake them on the middle rack at 350F (180C) for about 12-15 minutes.
Step 11: Take them out of the oven and let them cool for 2-3 minutes, then transfer to a cooling rack.
Additions and substitutions
Oats: you can substitute whole (rolled) oats instead of fine oats. Using whole oats will change the texture a bit, making the cookies more crumbly and chewier but still delicious.
Chocolate chips: using raisins or nuts instead of chocolate chips is also an option, but it will change the flavor profile.
Storage and reheating
The brown butter chocolate chip oatmeal cookies can be left at room temperature for up to a week. If you’d like to store them for a longer time, place them in a sealed container or plastic bag and store them in the freezer for up to 3 months. When you are ready to enjoy them, take them out of the freezer and let them thaw at room temperature.
FAQ
Can I use regular melted butter instead of brown butter?
Yes, you can use regular melted butter if you prefer. The cookies will still turn out delicious, but you’ll miss the unique flavor that brown butter brings.
Can I use coconut oil instead of butter?
Yes, you can use coconut oil, but the flavor won’t be the same as when using brown butter. They will still be delicious!
Can I make the dough in advance and refrigerate it for later use?
Yes, you can make the cookie dough in advance and refrigerate it for up to 24 hours before baking. Just be sure to bring the dough back to room temperature before baking.
How can I ensure my cookies turn out soft and chewy?
To achieve soft and chewy cookies, avoid overbaking them. Bake until the edges are just set but the centers are slightly underdone. The residual heat will continue to cook the centers after you remove them from the oven.
Can I make these cookies gluten-free or dairy-free?
Yes, you can adapt the recipe to be gluten-free or dairy-free by using suitable substitutes, such as gluten-free flour or dairy-free butter and chocolate chips.
More recipes
DATE AND WALNUT PINWHEEL COOKIES – Buttery, soft dough with an easy homemade date and walnut filling. They are easy to make and so addictively delicious!
GINGER CHOCOLATE ORANGE COOKIES – It has the perfect balance of candied ginger, chocolate, and orange flavor; it’s a bit chewy and soft but with a crunchy exterior.
COCONUT ALMOND AND DULCE DE LECHE COOKIES – The beautiful combination of dulce de leche, coconut, and crunchy almonds makes the perfect cookie to enjoy any time you crave something sweet
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Video: How to make brown butter chocolate chip oatmeal cookies?
Brown butter chocolate chip oatmeal cookies
Ingredients
- 135 g Butter 91/2 tablespoons
- 130 g AP flour 1 cup
- 150 g Fine oats
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1/2 tsp Cinnamon
- 100g g Brown sugar 1/2 cup
- 50 g White sugar 1/4 cup
- 1 Egg
- 1 Egg yolk
- 1 tsp Vanilla paste or 2 tsp vanilla extract
- 100 g Chocolate chips 1/2 cup
Instructions
- Preheat the oven to 350F (180C)
- Add the butter to a saucepan. Cook on medium heat, stirring occasionally. The butter will start changing color, becoming dark amber. The milk solids will fall to the bottom of the pan. As soon as they start turning dark, remove the butter from the heat. This will take about 5 minutes. Let it cool while preparing the other ingredients.
- In a bowl, whisk the flour, oats, baking soda, salt, and cinnamon. Set aside.
- In another bowl, whisk the brown butter, brown sugar, and white sugar. Then add the egg and egg yolk, plus the vanilla. Mix until smooth.
- Fold in the dry ingredients to the wet mixture.
- Add the chocolate chips. Mix them into the batter.
- Line a baking tray with parchment paper.
- Using a cookie scooper or a spoon, make cookie balls the size of a golf ball. Place them on the baking tray, leaving about 2 inches of space between each cookie. Press the cookies slightly.
- Bake the cookies on the middle rack for 12-15 minutes, or until golden brown at the edges.
- Take them out of the oven and let them cool for 2-3 minutes before transferring them to a cooling rack. Enjoy!
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