Brown Butter Oatmeal Chocolate Chip Cookies
These cookies have a deep, nutty flavor from the brown butter and a perfect chewy texture from the oats.
recipesbynani.comThere is something truly special about the smell of brown butter filling up the kitchen. These oatmeal chocolate chip cookies are a favorite in my house because they feel like a warm hug on a busy day.
Make sure to watch your butter closely while it browns so it does not burn. Once you see those little golden brown bits at the bottom of the pan, take it off the heat right away for the best flavor.
🧺 Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old fashioned rolled oats
- 1 1/2 cups semi sweet chocolate chips
- Flaky sea salt for sprinkling
👩🍳Instructions
- 1
Place the butter in a saucepan over medium heat and cook until it melts and begins to turn a golden brown color with a nutty aroma. Remove it from the heat and let it cool slightly.
- 2
In a large bowl, whisk together the brown butter, brown sugar, and granulated sugar until smooth.
- 3
Add the eggs and vanilla extract to the butter mixture and whisk until well combined.
- 4
Stir in the flour, baking soda, and salt until just combined.
- 5
Fold in the oats and chocolate chips until everything is evenly distributed.
- 6
Chill the dough in the refrigerator for at least 30 minutes to make the cookies chewier.
- 7
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- 8
Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them a few inches apart.
- 9
Bake for 10 to 12 minutes or until the edges are golden brown.
- 10
Remove from the oven and sprinkle with a little flaky sea salt while they are still warm.
💡 Tips
Store your cooled cookies in an airtight container at room temperature for up to five days to keep them soft. If you want to save some for later, you can freeze the raw dough scoops and bake them directly from frozen by adding a minute or two to the baking time.
Made this recipe? Let us know how it went.
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