Brown Butter Oatmeal Chocolate Chip Cookies Recipe
These Brown Butter Oatmeal Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with hearty oats and a mix of chocolate chips and chunks for a delightful twist on the classic cookie. Slightly chewy with crisp edges and a sprinkle of sea salt on top, these cookies offer a perfect balance of sweet and savory that will satisfy any cookie lover.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 10 minutes
- Yield: 27 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dairy
- 1 cup unsalted butter, cut into tablespoon pieces
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 1/4 cups old fashioned rolled oats
Wet Ingredients
- 2 large eggs
- 1 tablespoon pure vanilla extract
Add-ins
- 3/4 cup chocolate chips
- 3/4 cup chocolate chunks
Garnish
- Sea salt for sprinkling on cookies (optional)
Instructions
- Brown the Butter: Place the butter in a medium saucepan and melt over medium heat, stirring frequently, until it foams, emits a nutty aroma, and turns golden brown. This process takes about 5 to 7 minutes. Scrape the browned butter into a medium bowl, cover, and refrigerate until the butter firms up but remains soft, about 45 minutes.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, sea salt, and ground cinnamon. Set aside.
- Combine Brown Butter and Sugars: Using a stand mixer or hand mixer, beat the chilled brown butter with the brown sugar and granulated sugar until the mixture is smooth and well combined, scraping down the bowl as needed.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter and sugar mixture, then mix until fully incorporated.
- Add Dry Ingredients and Oats: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined to avoid overmixing. Stir in the old fashioned rolled oats, chocolate chips, and chocolate chunks with a spatula.
- Portion the Dough: Roll the dough into balls using about 2 tablespoons of dough per cookie. Place the dough balls on the prepared baking sheet spaced about 2 inches apart.
- Bake the Cookies: Bake the cookies for 10 to 12 minutes, or until the edges are golden brown but the centers remain slightly soft.
- Cool and Finish: Remove the cookies from the oven and immediately sprinkle with flaky sea salt, if using. Allow the cookies to cool on the baking sheet for 5 minutes to set up. Then transfer to a wire rack to cool completely.
Notes
- Ensure the browned butter is cooled but still soft before mixing with sugars to avoid melting them.
- Using a mixture of chocolate chips and chunks adds varied texture and bursts of chocolate.
- For a chewier cookie, slightly underbake and allow to set on the baking sheet before moving.
- Sea salt sprinkle on top enhances the flavor by contrasting the sweetness.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
