Brown Butter Oatmeal Chocolate Chip Cookies

By Maria Lichty

Published on December 08, 2021

View RecipePin Recipe4.4515

I make A LOT of cookies. I am kind of cookie crazy! I love creating new cookie recipes but I have a few favorite recipes that I make over and over again.

These Brown Butter Oatmeal Chocolate Chip Cookies fit in the all-time favorite category. I make them all of the time because they are GOOD cookies. I love them, my family loves them, and everyone that tries them falls in love after one bite.

I love classic oatmeal cookies, but these cookies are EXTRA special! They are made with brown butter which makes everything better. The cookies are soft, chewy, and have chocolate chunks AND chocolate chips. I love using both because you get chocolate puddles and the nostalgic chocolate chips. And of course, they are finished with flaky sea salt.

These oatmeal chocolate chip cookies are PERFECT in every way! I know you are going to bake them over and over again. They are one of those cookies that you always crave, at least I do:)

Oatmeal Chocolate Chip Cookie Ingredients

• Butter– use unsalted butter and cut it into tablespoon pieces so it’s easier to brown!
• Flour– regular, all-purpose flour!
• Baking soda-make sure it is fresh! I recommend buying new baking soda every 6 months.
• Sea salt– for the cookie dough and for sprinkling on top!
• Cinnamon– just a hint, it goes so well with the oatmeal base!
• Sugar– brown sugar and granulated sugar!
• Eggs– 2 large eggs, right from the fridge!
• Vanilla extract– 1 tablespoon, it’s not a typo. I LOVE vanilla!
• Oats– I prefer old fashioned oats instead of quick oats for this recipe.
• Chocolate chips– I use semi-sweet, but you can use milk or dark chocolate. These are my go to chocolate chips!
• Chocolate chunks– chop up your favorite chocolate bar. Again, I like semi-sweet chocolate.

How to Brown Butter

Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7minutes. Scrape the browned butter into a medium bowl.

Cover and place in the fridge until the butter sets up. It should be soft but not solid. This should take about 45 minutes. I always get my other ingredients ready while the butter is chilling.

Because you chill the brown butter before making the dough, you don’t have to chill the cookie dough before baking. BUT you certainly can still chill the dough if you want to plan ahead or if you want to give the dough time to develop deeper flavors. It will keep in wrapped in plastic wrap or a container in the fridge for up to 72 hours.

How to Make Brown Butter Oatmeal Chocolate Chip Cookies

• In a medium bowl, whisk together the dry ingredients. Set aside.
• In the bowl of a stand mixer or with a hand mixer, beat the chilled brown butter and sugars together until smooth, scraping down the sides of the bowl with a spatula as necessary.
• Add the eggs and vanilla extract. Mix until combined.
• Add the dry ingredients and mix on low until just combined. Don’t over mix. Stir in the oats, chocolate chips, and chocolate chunks.
• Roll the cookie dough into balls, about 2 tablespoons of dough per cookie. Place the dough balls on the prepared baking sheet, about 2-inches apart.
• Bake for 10 to 12 minutes at 350 degrees or until cookies are golden brown around the edges but still a little soft in the center.
• Remove from the oven and immediately sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. When they are set up, transfer to a cooling rack to cool completely.

Cookie Variations

This oatmeal chocolate chip cookie recipe is a good base cookie recipe. Feel free to add in your favorite mix-ins! I recommend adding 1 ½ cups of your favorite ingredients. You can even do a mix of a few!

Here are some of my favorite ingredients to stir in!

• Chopped walnuts, pecans, or almonds
• Butterscotch chips, peanut butter chips, or white chocolate chips
• Raisins or dried cranberries
• Chopped up toffee or toffee bits
• Coconut

How to Store the Cookies

After the cookies are completely cooled, store them in an airtight container on the counter for up to 3 days. They usually never last that long at our house. We all love these cookies!

How to Freeze the Cookies

You can freeze the cookie dough AND the baked cookies! I love a well stocked freezer, especially when cookies are involved:)

To freeze the cookie dough: Scoop the cookies into balls and place on a baking sheet or tray. Put in the freezer until the balls are firm. Transfer the balls to a freezer container or bag and freeze for up to 3 months. When ready to bake, remove from the oven and add a few minutes to the baking time. You can have freshly baked cookies anytime you get a cookie craving!

To freeze baked cookies: Place the cooled cookies in a freezer bag or airtight freezer container. Freeze for up to 3 months. Eat frozen or thaw and enjoy! If you want warm cookies, you can put them in the microwave for 15-30 seconds. You can also put several on a baking sheet and heat them up in the oven until warm and gooey! YUM!

More Oatmeal Cookie Recipes

• Oatmeal Cookies
• Peanut Butter Oatmeal Cookies
• Oatmeal Scotchies
• Peanut Butter Oatmeal Chocolate Chip Cookies
• Monster Cookies
• Oatmeal Raisin Cookies

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Cookies

Brown Butter Oatmeal Chocolate Chip Cookies

Brown Butter Oatmeal Chocolate Chip Cookies- oatmeal chocolate chip cookies made with brown butter, chocolate chunks, chocolate chips, and a sprinkling of flaky sea salt. These are the BEST cookies!

4.45 from 105 votes

PrintSave RecipeReview

Prep Time 1 hour hr

Cook Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Cuisine American

Servings 27 cookies

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 1 cup unsalted butter, cut into tablespoon pieces
• 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 large eggs
• 1 tablespoon pure vanilla extract
• 2 1/4 cups old fashioned rolled oats
• 3/4 cup chocolate chips
• 3/4 cup chocolate chunks
• Sea salt for sprinkling on cookies, optional

Instructions

 

• Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7minutes. Scrape the browned butter into a medium bowl. Cover and place in the fridge until the butter sets up. It should be soft but not solid. This should take about 45 minutes.
• Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.
• In a medium bowl, whisk together the flour, baking soda, sea salt, and cinnamon. Set aside.
• In the bowl of a stand mixer or with a hand mixer, beat the brown butter and sugars together until smooth, scraping down the sides of the bowl with a spatula as necessary.
• Add the eggs and vanilla extract. Mix until combined.
• Add the dry ingredients and mix on low until just combined. Don’t over mix. Stir in the oats, chocolate chips, and chocolate chunks.
• Roll the cookie dough into balls, about 2 tablespoons of dough per cookie. Place the dough balls on the prepared baking sheet, about 2-inches apart.
• Bake for 10 to 12 minutes or until cookies are golden brown around the edges but still a little soft in the center.
• Remove from the oven and immediately sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. When they are set up, transfer to a cooling rack to cool completely

Nutrition

Calories: 216kcal, Carbohydrates: 29g, Protein: 3g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 31mg, Sodium: 139mg, Potassium: 79mg, Fiber: 1g, Sugar: 15g, Vitamin A: 241IU, Vitamin C: 1mg, Calcium: 25mg, Iron: 1mg

Keywords cookies, peanut butter

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