Brown Butter Oatmeal Chocolate Chip Cookies

Brown Butter Oatmeal Chocolate Chip Cookies made with nutty brown butter and rich chocolate chips deliver a decadent twist on a classic favorite. Each bite combines buttery, caramelized flavors with hearty oats and gooey chocolate, creating an irresistible texture and taste.

Why You’ll Love This Recipe

I love how these cookies elevate a traditional oatmeal chocolate chip recipe by incorporating brown butter. The process of browning the butter adds a deep, nutty flavor that takes these cookies to another level. Plus, the addition of oats makes them perfectly chewy, while the chocolate chips give the right amount of sweetness. This recipe is easy to follow, and the dough can even be chilled ahead of time, making it perfect for meal prepping or baking on the fly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup (2 sticks) unsalted butter

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 cups old-fashioned oats

1 1/2 cups semi-sweet chocolate chips

Directions

Brown the Butter:

In a saucepan over medium heat, melt the butter, swirling the pan occasionally. Continue heating until the butter turns golden brown and develops a nutty aroma (about 4-6 minutes).

Pour the browned butter into a heatproof bowl and let it cool for 10 minutes to avoid scrambling the eggs when mixing.

Prepare the Dough:

In a large bowl, whisk the browned butter, brown sugar, and granulated sugar until well combined.

Beat in the eggs and vanilla extract until the mixture is smooth and creamy.

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add this dry mixture to the wet ingredients, mixing until fully incorporated.

Stir in the oats and chocolate chips until evenly distributed throughout the dough.

Chill the Dough:

Cover the dough and refrigerate for at least 30 minutes, or up to 24 hours. Chilling the dough helps enhance the flavor and prevents the cookies from spreading too much during baking.

Bake the Cookies:

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are golden and the centers appear slightly underbaked. The cookies will continue to set as they cool.

Cool and Serve:

Let the cookies cool on the baking sheet for 5 minutes.

Transfer them to a wire rack to cool completely before serving.

Servings and Timing

Servings: 24 cookies

Prep Time: 20 minutes

Chill Time: 30 minutes

Cooking Time: 12 minutes

Total Time: 1 hour 2 minutes

Calories: 200 kcal per cookie

Variations

Nutty Twist: Add 1/2 cup of chopped pecans or walnuts for an extra crunch that pairs perfectly with the brown butter flavor.

Dried Fruit: Stir in 1/2 cup of raisins or dried cranberries for a chewy, fruity addition.

White Chocolate: Replace the semi-sweet chocolate chips with white chocolate chips for a sweeter, creamier taste.

Spice It Up: Add a pinch of nutmeg or cloves for a warming, spiced undertone.

Gluten-Free Option: Use gluten-free all-purpose flour and certified gluten-free oats.

Storage/Reheating

Storage: Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to 1 week.

Freezing: Freeze baked cookies in a sealed container for up to 3 months. Thaw them at room temperature before serving. To freeze the dough, scoop it into portions, place on a baking sheet, freeze until solid, and transfer to a freezer-safe bag. Bake straight from frozen, adding 1-2 minutes to the baking time.

Reheating: Warm cookies in the microwave for 10-15 seconds for that fresh-out-of-the-oven feel.

Related Recipes:

• Raspberry Swirl Shortbread Cookies
• Chocolate Peanut Butter Chip Cookies Recipe
• Best Oatmeal Chocolate Chip Cookie

FAQs

How do I know when the butter is properly browned?

The butter is ready when it turns golden brown and smells nutty. Watch it closely during the process because it can quickly go from browned to burnt.

Can I make the dough ahead of time?

Yes, I often make the dough ahead and refrigerate it for up to 24 hours. This improves the flavor and makes it easier to bake fresh cookies on demand.

Why is chilling the dough important?

Chilling the dough helps solidify the fat, which prevents the cookies from spreading too much in the oven. It also gives the ingredients time to meld, enhancing the flavor.

Can I substitute quick oats for old-fashioned oats?

I recommend sticking with old-fashioned oats for the best chewy texture. Quick oats may make the cookies denser and less hearty.

What’s the secret to keeping cookies soft?

To keep cookies soft, store them in an airtight container with a slice of bread. The bread will help retain moisture, keeping the cookies chewy for longer.

Conclusion

These brown butter oatmeal chocolate chip cookies are a delightful twist on a classic treat. The nutty flavor of brown butter combined with chewy oats and melty chocolate makes them irresistible. Whether you’re baking for a crowd, prepping ahead, or indulging in a cozy treat, these cookies deliver every time. Enjoy them fresh out of the oven or savor them as a quick snack throughout the week.

---

📖 Recipe:

Print