These Brown Butter Oatmeal Chocolate Chip Cookies are a delightful twist on a classic favorite, blending rich, nutty flavors with chewy, wholesome textures. The secret lies in the brown butter, which adds a deep, caramelized aroma that elevates every bite. Combined with hearty oats and gooey chocolate chips, these cookies offer a perfect balance of indulgence and comfort. With just 15 minutes of prep and 10 minutes of baking, they’re surprisingly simple to make, though the 30-minute butter cooling time is worth every second for that irresistible flavor.
Each cookie is a symphony of textures—crispy edges, soft centers, and a hint of chewiness from the oats. The sweet, buttery notes pair beautifully with the melty chocolate, creating a treat that’s both satisfying and nostalgic. At 314 calories per cookie, they’re a decadent yet manageable indulgence, perfect for sharing or savoring solo. Whether you’re baking for a crowd or treating yourself, these cookies are sure to become a new favorite in your recipe collection.
Ingredients for Brown Butter Oatmeal Chocolate Chip Cookies
- 1 cup (226 g) unsalted butter
- 1 cup (200 g) brown sugar, firmly packed (use light brown sugar or a blend of light and dark)
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 2 ⅓ cups (292 g) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon table salt
- 2 cups (160 g) old-fashioned oats
- 6 oz (170 g) semisweet chocolate bar, chopped (or substitute with chocolate chips)
- Sea salt, for sprinkling
Step-by-Step Instructions
- Brown the butter: Place butter in a medium-sized skillet or saucepan over medium-low heat. Once melted, increase heat to medium. Cook, stirring frequently and scraping the bottom of the pan to prevent burning, until the butter is browned (deep brown specks will form, and it will have a nutty aroma). Immediately remove from heat and pour into a large heat-proof bowl. Let cool completely at room temperature (about 30 minutes).
- Preheat oven: While the butter cools, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
- Mix wet ingredients: Once the browned butter is cool, add the brown sugar and granulated sugar. Stir well. Add the eggs and vanilla extract, and mix until combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Mix dough: Gradually add the dry ingredients to the wet ingredients, stirring until fully combined. Fold in the oats and chopped chocolate (or chocolate chips) until evenly distributed.
- Scoop dough: Use a 2-tablespoon scoop (about 43g) to portion the dough. For rounder cookies, roll the dough into smooth balls before placing them on the prepared baking sheet. Space cookies at least 2 inches apart.
- Bake: Transfer the baking sheet to the center rack of the oven and bake for 9-11 minutes, or until the edges are lightly golden.
- Add finishing touch: While the cookies are still warm, sprinkle them with flaky sea salt. Let them cool on the baking sheet for 5-10 minutes before transferring to a cooling rack to cool completely.
Storage and Reheating Tips
Store your Brown Butter Oatmeal Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes for that just-baked freshness.
Recipe Variations to Try
Switch up the flavor by using dark chocolate chunks instead of semisweet, or add a handful of chopped nuts like pecans or walnuts for extra crunch. For a festive twist, mix in dried cranberries or orange zest. If you’re feeling adventurous, swap the oats for shredded coconut for a tropical vibe.
Time-Saving Hacks
To speed up the butter cooling process, place the browned butter in the fridge for 10-15 minutes, stirring occasionally. Use a cookie scoop for evenly sized cookies and skip the rolling step—just drop the dough directly onto the baking sheet. If you’re short on time, skip the sea salt sprinkle, though it does add a delightful finishing touch.
Equipment Guidance
A heavy-bottomed skillet works best for browning butter, as it distributes heat evenly and reduces the risk of burning. Use parchment paper or silicone baking mats to prevent sticking and make cleanup a breeze. A stand mixer or hand mixer can save time when combining the dough, but a sturdy spatula works just fine if you’re mixing by hand.
Common Questions Answered
Can I use quick oats instead of old-fashioned? Yes, but the texture will be slightly softer. What if I don’t have a chocolate bar? Substitute with 1 cup of semisweet chocolate chips. Can I skip browning the butter? While it adds a rich, nutty flavor, you can use melted butter instead—just note the cookies will have a slightly different taste.
Brown Butter Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar firmly packed (may use light brown sugar or a blend of light and dark brown sugar)
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 2 ⅓ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon table salt
- 2 cups old-fashioned oats
- 6 oz semisweet chocolate bar chopped, see note to substitute chips
- Sea salt for sprinkling
Instructions
- Brown the butter. Place butter in a medium-sized skillet or saucepan over medium-low heat and cook until melted. Increase heat to medium and cook, stirring frequently as the butter sizzles and pops. Stir constantly, scraping the bottom of the pan with a spatula to prevent burning, and continue to stir until butter has browned (there will be lots of deep brown specks and the butter will have a toasty, nutty aroma). Immediately remove from heat and pour into a large heat-proof bowl. Allow to cool completely (until no longer warm to the touch) at room temperature before proceeding.
- While butter cools, preheat oven to 350F (175C) and line baking sheets with parchment paper. Set aside.
- Once the browned butter is no longer warm, add the sugars and stir well.
- Add eggs and vanilla extract and stir well.
- In a separate, medium-sized mixing bowl, whisk together flour, baking soda, baking powder and salt.
- Gradually add the dry ingredients to the wet, stirring until completely combined.
- Add oats and chocolate and stir until well distributed through the dough.
- Scoop dough by 2 Tablespoon-sized scoops (43g) and drop onto prepared baking sheet (for more uniform, round cookies, roll between your palms to make a smooth ball before placing on baking sheet). Space cookies at least 2” apart on baking sheet.
- Transfer to center rack of 350F (175C) oven and bake 9-11 minutes.
- While cookies are still warm, sprinkle with flaky sea salt. Allow cookies to cool 5-10 minutes on baking sheet before carefully removing to cooling rack to cool completely.