Brown Butter Oatmeal Chocolate Chip Cookies

By Maria Lichty

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Quick Summary

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!

brown butter oatmeal chocolate chip cookies stacked

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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:)

brown butter 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.
brown butter oatmeal chocolate chip cookie recipe

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.

brown butter oatmeal chocolate chip cookies on cooling rack

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.
best oatmeal chocolate chip cookies

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!

brown butter oatmeal chocolate chip cookie
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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!
4.44 from 103 votes

Ingredients
  

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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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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4.44 from 103 votes (96 ratings without comment)

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  1. 4 stars
    The smell of brown butter excited the whole house but they are a bit more dense then i thought they would be. Will have them with a tall glass of milk and see how I can make these more gooey next time

  2. 5 stars
    Hello Maria.The Brown Butter Oatmeal Chocolate Chip Cookies came out beautifully. They were nice and soft. I took them out after 12 minutes to cool. DELICIOUS. Overall the entire cookie was excellent. The texture. The taste. The only difference is that I added 1 cup of toasted pecans, that’s it. I followed everything else that you said on this recipe, and I and my family loved them. I came out with 27 very nice size cookies in all. I’m all for my chocolate chips, but I will add 1/2 cup of raisins and omit the chocolate chips and chocolate chunks the next time. Just change it up a bit, but then go back to chocolate. Oh! The cookie is great wwith its sweetness, not too sweet, just right. A great cookie, Maria. Thanks so much for sharing your recipe, and I look forward to trying more of your recipes. God bless you and your family. Take care.

    1. I am so glad you loved the cookies!! Thanks for letting me know. I hope you try more of our recipes.

    2. 5 stars
      These are the best oatmeal chocolate chip cookies I’ve made yet. My kids loved them! I added some pecans too. This recipe is a keeper!

  3. 5 stars
    Wow, these cookies are amazing! Definitely some of the best oatmeal cookies ever- will be a go to recipe! Thank you so much – we enjoyed every bite.

  4. 5 stars
    Hi Maria
    I would love to try this recipe which seems really good. But I would like to know if you can share the exact measurements rather than cup measurements. Because ingredients brands and quality is different in different countries and I prefer measurements in order to avoid the confusion. Let me know if you can share the same. Much love
    Nima

  5. 5 stars
    I have tried many different oatmeal chocolate chip cookies and this is the best one I’ve had. Some of them end up being too dry for my taste but these were perfect. I would just say it took a lot longer for the butter to brown and cool for me. I left it in the fridge for 25 minutes and then I moved it to the freezer for the last 20 to speed things up. My butter still had some liquid but in the end my cookies didn’t flatten out. It does take time but it is worth the wait. I’ve tried recipes that just let the butter cool for 15 and my cookies often turn to disks. So don’t skip the wait time!!