Thick & chewy Brown Butter Oatmeal Chocolate Chip Cookies are filled with oats, chocolate chips, and nutty brown butter. Meet your new favorite cookie!
Brown Butter Oatmeal Cookie Recipe
My oatmeal raisin cookies are super popular but every time I share them, I inevitably receive grumbly comments of “raisins?! yuck!”.
I get it, raisins aren’t for everyone.
If chocolate chips are more your speed, you’re going to love these chewy oatmeal chocolate chip cookies.
They remind me of the Potbelly Oatmeal Chocolate Chip Cookie but taken up a notch. They’re full of oats, chocolate chips, and browned butter.
What is the difference between brown butter and regular butter?
Brown butter is…golden brown. And even more delicious than regular butter, if you can imagine that.
You cook the butter on the stovetop until the milk solids have browned which gives them a caramel, toffee-ish, nutty flavor. SO. GOOD.
Don’t be intimidated, it’s a quick process and well worth the effort for the depth of flavor.
Why you’ll love these Oatmeal Chocolate Chip Cookies
Secret ingredient – The browned butter really takes them to the next level with so much flavor.
Great recipe – The recipe is easy enough to whip up any time but also perfect for the holiday season as an addition to your cookie trays.
No mixer needed – You don’t even need to get your mixer out for this one, just a bit of elbow grease.
Equipment you’ll need
Cookie Scoop Pro Tip 🍪
The size of the cookie scoop will be printed on the inside metal piece (the piece that pushes the dough out). I used a size 50 for these cookies, which is pretty standard. It holds just over 1 tablespoon of dough.
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- Butter – Unsalted butter is best for browning butter. No need to start with room temperature since you’ll be melting it.
- Flour– All purpose flour is what I’ve tested with.
- Salt – For balance and to intensify flavors.
- Cinnamon – Try to pick-up a high quality cinnamon like ceylon for the best results.
- Baking Powder – For airy cookies, baking powder reacts and releases carbon dioxide.
- Oats – Rolled oats or old fashioned oats are what I use and recommend. Not quick oats.
- Sugars – You’ll need both brown sugar and granulated white sugar in these cookies.
- Egg – One large egg.
- Vanilla – Pure vanilla extract whenever possible, as opposed to imitation, for the best flavor.
- Chocolate Chips – I always opt for Ghirardelli baking chips in 60% cacao. If you prefer semi-sweet or milk chocolate, go with those!
How to make Brown Butter Oatmeal Chocolate Chip Cookies
- STEP ONE: First, brown the butter by placing the butter in a medium saucepan over medium-low heat. Whisk it constantly until it is bubbly and brown bits appear on the bottom of the pan and you smell the nutty aroma. This will take around 5 minutes.
Once you see the brown bits forming, take the pan off the heat and whisk another 30 seconds. I like to use a wooden spoon to get all the bits off the bottom of the pan.
Pour the melted butter into a large mixing bowl and set aside to slightly cool while you work on the dry ingredients.
- STEP TWO: Next, in a separate bowl, whisk together the flour, salt, baking powder, oats, and cinnamon. Set it aside.
- STEP THREE: Then, to the cooled brown butter, whisk in the sugars, stirring until smooth, and then add the egg and vanilla, again stirring until smooth.
- STEP FOUR: Next, gradually pour the flour mixture into the wet ingredients while stirring until the dough comes together. In the event that your dough is still crumbly, you can add up to one tablespoon of milk. Fold in the chocolate chips so they’re evenly distributed. Cover the bowl with plastic wrap and place in the fridge for at least 30 minutes to chill.
- STEP FIVE: When ready to bake, preheat the oven to 375° F and line a baking sheet with parchment paper or silicone mats. Use a medium cookie scoop (1.5 TB) to scoop cookie dough balls to the prepared pans. Bake for 10-12 minutes or until the edges are just golden. Remove from the oven and let cool on the pan for a few minutes before removing to cool completely.
What to serve with these cookies
If you’re a milk drinker, you’ll likely want a tall glass to go with these cookies.
If these get you hooked on brown butter, try my Brown Butter Chocolate Caramel Cookies next – holy moly.
Tips & Suggestions 🍪
Top with a bit of flaky sea salt for added flavor.
Underbake them by a minute so you keep that ooey, gooey center.
Try chocolate chunks instead of chocolate chips if you’re after even more chocolate content.
How to store leftovers
Store in an airtight container for up to 5 days at room temperature.
Can I freeze them?
Yes! I like to freeze the dough before baking them.
Scoop the balls of dough onto a prepared baking sheet, cover with plastic wrap and freeze until solid. Once frozen, drop the dough balls into a freezer bag and store for up to 3 months.
Bake them straight from frozen adding a couple minutes to the bake time.
What does brown butter taste like?
Brown butter tastes like toffee. It’s a bit nutty, like caramel.
What is the best butter to use for brown butter?
Unsalted. You can use either salted or unsalted butter, but usually it’s made with unsalted.
Can I use quick oats?
I don’t recommend it in this recipe.
Need more delicious cookie recipes? Try these:
Click here for my entire collection of cookie recipes.
Brown Butter Oatmeal Chocolate Chip Cookies
- Heat a small saucepan over medium-low heat and add butter.
- Whisking constantly, cook the butter until bubbly and small brown bits begin to appear on the bottom of the pan – approximately 5 minutes. Once you see the brown bits, immediately remove the pan from the heat & continue whisking for 30 seconds.
- Pour the butter into a large mixing bowl and set it aside to cool completely. The butter shouldn’t solidify, but it should be cool to the touch.
- In a medium mixing bowl, whisk together the flour, salt, baking powder, oats and cinnamon and set aside.
- To the cooled butter, whisk in the white sugar and brown sugar, stirring until smooth.
- Add in the egg and vanilla, whisking until smooth once again.
- Slowly pour in the dry ingredients, stirring to bring the dough together.
- If the dough remains crumbly, add in 1 tablespoon of milk.
- Fold in chocolate chips so they’re evenly distributed.
- Cover the dough and refrigerate for at least 30 minutes.
- Once chilled, preheat the oven to 375° F and line a baking sheet with parchment paper.
- Use a medium cookie scoop to portion out approximately 1.5” balls and place on the prepared pan, approximately 2” apart.
- Bake for 10-12 minutes or until the edges are just golden.
- Let cool for a couple minutes on the pan before removing to a wire rack to cool completely.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Originally published March 22, 2012
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