There’s something special about the aroma of freshly baked cookies wafting through your kitchen. Brown butter oatmeal chocolate chip cookies combine the rich, nutty flavor of brown butter with the hearty texture of rolled oats. These cookies are chewy, decadent, and perfect for any occasion. Whether you’re hosting a gathering or enjoying a quiet night in, these cookies are sure to please everyone.
Why Make This Recipe
You should make this recipe because it is the perfect blend of flavors and textures. The brown butter adds a depth of flavor that elevates these cookies beyond the usual chocolate chip cookie. The oats provide a delightful chewiness and extra fiber, making them slightly healthier. Plus, they are easy to make and require simple ingredients that you probably already have in your pantry!
How to Make Brown Butter Oatmeal Chocolate Chip Cookies
Ingredients:
- 150g/10 tbsp unsalted butter (cut into 1cm / 1/2″ cubes)
- 1 cup flour (plain/all-purpose)
- 1 1/2 cups rolled oats (not quick or steel cut)
- 1 tsp baking soda (bi-carb), sifted if lumpy
- 1/8 tsp cooking/kosher salt
- 1 cup brown sugar (tightly packed)
- 1 large egg (at room temperature, ~55g/2oz)
- 1 tsp vanilla extract
- 200g/ 7 oz 70% dark chocolate block (I use Lindt, sub 1 cup / 200g chips)
Directions:
- Preheat oven to 180°C/350°F (160°C fan). Lightly grease and line three baking trays with paper.
- Brown butter: Melt the butter in a small saucepan over medium heat. Let it simmer for 3 to 5 minutes, stirring occasionally, until there are tiny golden-brown bits at the bottom. Pour the butter into a large mixing bowl, including the brown bits, and let it cool for 5 minutes.
- Chop choc: Cut the chocolate into 1cm / 1/4″ pieces and set aside. Leave behind any fine chocolate dust.
- Mix dry ingredients: In a large bowl, whisk together the flour, oats, baking soda, and salt.
- Back to the butter: Add the brown sugar to the cooled butter and whisk (it may not combine fully). Then add the egg and vanilla, whisking until smooth.
- Finish dough: Stir the dry ingredients into the egg-butter mixture with a wooden spoon until the flour is nearly mixed in. Fold in the chocolate pieces until everything is blended. Let the mixture sit for 5 minutes to firm up a bit.
- Cookies: Scoop a heaped tablespoon of dough onto the tray, spacing them 5 cm / 2″ apart. Flatten each dollop to about 8 mm / 1/3″ thick. If any edges split, reshape them as necessary.
- Bake: Bake 2 trays for 11 minutes, switching shelves and rotating the trays at the 7-minute mark. For just one tray, bake for 10 minutes, rotating at 6 minutes. Cookies should be light golden on top.
- Let them cool on the tray for 10 minutes before transferring them to a cooling rack.
How to Serve Brown Butter Oatmeal Chocolate Chip Cookies
These cookies are best served warm, allowing the chocolate to be slightly melty. Enjoy them on their own, or pair them with a glass of cold milk for the ultimate treat. They also make a great addition to ice cream sandwiches or as a delightful dessert after dinner.
How to Store Brown Butter Oatmeal Chocolate Chip Cookies
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.
Tips to Make Brown Butter Oatmeal Chocolate Chip Cookies
- Be careful when browning the butter; it can go from perfect to burnt quickly. Watch it closely.
- If you like a nuttier flavor, let the browned butter cool completely before adding it to the other ingredients to avoid cooking the egg.
- Experiment with different types of chocolate or nuts for variation.
Variation
Feel free to use different types of chocolate, like milk chocolate or white chocolate, to suit your taste. You can also add nuts, such as walnuts or pecans, for extra crunch and flavor.
FAQs
1. Can I use quick oats instead of rolled oats?
No, quick oats are not recommended as they will make the cookies too mushy. Rolled oats provide the right texture.
2. Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend to make gluten-free cookies.
3. How can I tell when the cookies are done?
The cookies should be lightly golden on top but still soft in the center. They will firm up as they cool.
Brown Butter Oatmeal Chocolate Chip Cookies
Ingredients
For the cookies
- 150 g unsalted butter (cut into 1cm / 1/2″ cubes)
- 1 cup flour (plain/all-purpose)
- 1.5 cups rolled oats (not quick or steel cut)
- 1 tsp baking soda (bi-carb), sifted if lumpy
- ⅛ tsp cooking/kosher salt
- 1 cup brown sugar (tightly packed)
- 1 large egg (at room temperature, ~55g/2oz)
- 1 tsp vanilla extract
- 200 g 70% dark chocolate block (I use Lindt, sub 1 cup / 200g chips)
Instructions
Preparation
- Preheat oven to 180°C/350°F (160°C fan). Lightly grease and line three baking trays with paper.
- Melt the butter in a small saucepan over medium heat. Let it simmer for 3 to 5 minutes, stirring occasionally, until there are tiny golden-brown bits at the bottom. Pour the butter into a large mixing bowl, including the brown bits, and let it cool for 5 minutes.
- Cut the chocolate into 1cm / 1/4″ pieces and set aside. Leave behind any fine chocolate dust.
Mixing
- In a large bowl, whisk together the flour, oats, baking soda, and salt.
- Add the brown sugar to the cooled butter and whisk (it may not combine fully). Then add the egg and vanilla, whisking until smooth.
- Stir the dry ingredients into the egg-butter mixture with a wooden spoon until the flour is nearly mixed in. Fold in the chocolate pieces until everything is blended. Let the mixture sit for 5 minutes to firm up a bit.
Baking
- Scoop a heaped tablespoon of dough onto the tray, spacing them 5 cm / 2″ apart. Flatten each dollop to about 8 mm / 1/3″ thick. If any edges split, reshape them as necessary.
- Bake 2 trays for 11 minutes, switching shelves and rotating the trays at the 7-minute mark. For just one tray, bake for 10 minutes, rotating at 6 minutes. Cookies should be light golden on top.
- Let them cool on the tray for 10 minutes before transferring them to a cooling rack.
