These are Brown Butter Oatmeal Chocolate Chip Cookies is a gourmet combination of two popular cookies. A sprinkling of sea salt on top is a must! The recipe includes how to video!
Why You’ll Love This Recipe
- Incredible flavor. Toasted brown butter, melted chocolate chips, and delicious sea salt make them a delightful and unique yet familiar cookie. They are my perfect hybrids brown butter chocolate chip cookies and oatmeal cookies.
- Easy! Frying butter is simple, so don’t be afraid. I demonstrate this in detail in my video below, but I also have my entire post how to fry butter if you want a more in-depth tutorial.
- The perfect balance between chocolate chip cookies and oatmeal cookies. I purposely planned not to use a lot of oats so the cookies wouldn’t be too oatmealy.
- No mixer or refrigeration required! Make sure the brown butter is cool before adding the sugars. It doesn’t need to be completely re-fortified though.
Despite their overly long name 😆, I absolutely love these Brown Butter Oatmeal Chocolate Chip Cookies. They are quite possibly my current favorite cookie (well, my “worst” chocolate chip cookies still at the top of the list).
They have a great rich texture and the toasted butter adds an INCREDIBLE depth of flavor – it’s almost impossible to eat just one, or even 2 cookies. Can’t wait for you to try them!
What do you need?
Before we begin, let’s go over a few important ingredients in today’s recipe.
- butter. I use unsalted butter. If only salted butteryou can use it and reduce the table salt in the recipe to ½ teaspoon. Do not skip or reduce the sea salt!
- Oats. I recommend old-fashioned oats, although I imagine quick-cooking oats could work in a pinch. Note that I use less oats in this recipe than in my classic oatmeal cookies; this is on purpose! I wouldn’t want these cookies too oat-y
- Brown sugar. Using brown sugar rather than powdered sugar keeps these cookies nice and chewy. I do it with myself monster cookies also. Personally, I like to use a mix of light and dark brown sugar, but you can use all light brown sugar if that’s what you have on hand. I don’t recommend using all dark brown sugar; it is very rich.
- Semi-sweet chocolate. You can use chocolate chips (the recipe below has instructions for this), but a chopped chocolate bar makes for a more melty and delicious experience.
- Sea salt. A sprinkling of sea salt on top is out of the question. It really enhances the flavor and complements the toasted brown butter so well!
SAM’S TIP: Since we use butter at room temperature, it’s best if your eggs are at room temperature too. This will help them come together more easily and give you a stickier batter. If you forget to set yourself up ahead of time, I have a trick quickly bring the eggs to room temperature.
Keep in mind that this is just an overview of the ingredients I use and have used why. Scroll to the bottom of the post for the full recipe!
How to make Brown Butter Oatmeal Chocolate Chip Cookies
- Fry the butter: melt butter over medium-low heat, then increase heat to medium. As the butter sizzles and comes out, stir constantly, scraping the pan so it doesn’t stick. Once the butter is browned, pour it into a heatproof bowl and let it cool completely before continuing.
- Add the sugars into the cooled oil and mix until everything is uniform.
- Add eggs and vanilla and mix until combined, then set aside.
- Whisk the dry ingredients together in a separate bowl, then gradually add to the wet ingredients.
- Gently fold in the oats until a sticky dough is obtained.
- Fold in the chocolate piecesand then you’re ready to scoop!
- Scoop out 1 ½ tbsp roll the dough into smooth balls, then bake until the edges are light golden. Do not overbake or your cookies will be dry and crumbly. If your cookies look a little runny when they come out of the oven, that’s totally fine; they will finish baking on the baking sheets.
- Sprinkle with sea salt while the cookies are still warm.
SAM’S TIP: It’s important to add the sea salt within a minute or two of the cookies coming out of the oven because they won’t stick to them once they cool.
Frequently asked questions
To be honest, I don’t prefer it here. You can totally do this, but I find that this cookie dough doesn’t spread properly if it sits out too long, and especially when it’s chilled. If you’re looking for a better pre-made dough, try my dough Oatmeal Chocolate Chip Cookies.
Brown butter adds a nutty, toasty flavor to cookies. It makes a huge difference in taste! It takes some extra work (and patience because it needs to cool), but it’s worth it for the end result. I love brown butter and use it in many of my recipes, such as mine brown butter frosting, gets brown butter rice krispieseven mine butter pecan pie.
This can happen if you combine your butter and sugar while the butter is still warm. The butter will melt the sugars and unfortunately this cannot be solved even by cooling. That’s why it’s so important to let the butter cool completely before adding your sugar.
If oatmeal is more than that, my Oatmeal Raisin Cookies give it a try!
Enjoy!
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Brown Butter Oatmeal Chocolate Chip Cookies
Portions: 28 cookies
Calories: 314kcal
Prevent your screen from dimming
Instructions
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Fry the butter. Place the butter in a medium-sized skillet or pot over medium-low heat and cook until melted. Increase the heat to medium and cook, stirring often, as the butter sizzles and comes out. Stir constantly, scraping the bottom of the pan with a spatula to prevent burning, and continue to stir until the butter is browned (there will be lots of deep brown spots and the butter will have a toasty, nutty aroma). Remove from heat immediately and pour into a large heatproof bowl. Allow to cool completely at room temperature (until no longer warm to the touch) before continuing.
1 cup (226 g) unsalted butter
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When the butter has cooled, preheat the oven to 350F (175C) and line baking sheets with parchment paper. Set aside.
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When the fried butter is no longer hot, add the sugars and mix well.
1 cup (200 g) brown sugar, ½ cup (100 g) granulated sugar
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Add egg and vanilla extract and mix well.
2 large eggs, 1 ½ teaspoons of vanilla extract
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In a separate, medium mixing bowl, combine the flour, baking soda, baking powder, and salt.
2 ⅓ cups (292 g) all-purpose flour, ¾ teaspoon of baking soda, ½ teaspoon of baking powder, 1 teaspoon table salt
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Gradually add the dry ingredients to the wet, mixing until completely combined.
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Add the oats and chocolate and mix until well combined.
2 cups (160 g) old oats, 6 oz (170 g) semisweet chocolate bar
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Scoop 2 tablespoon-sized scoops (43g) of dough and drop onto prepared baking sheet (for more uniform, round cookies, roll between palms to form a smooth ball before placing on baking sheet). Place on baking sheets at least 2 inches apart.
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Transfer to the center rack of a 350F (175C) oven and bake for 9-11 minutes.
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While the cookies are still warm, sprinkle the flakes with sea salt. Allow the cookies to cool on the baking sheet for 5-10 minutes before carefully removing them to a cooling rack to cool completely.
Sea salt for sprinkling
Notes
chocolate
You can substitute 1 ½ cups (255 g) of semisweet chocolate chips instead.
Chilling the cookie dough
This is one dough I don’t recommend chilling, as if it sits too long, the cookies won’t spread properly. For this reason, I do not recommend freezing the dough. You certainly can, just know that the cookies stay in balls and don’t really spread. Still delicious!
It is saved
Store in an airtight container at room temperature for up to 3 days.
Nutrition
Service: 1cookies | Calories: 314kcal | Carbohydrates: 41g | Protein: 4g | Oil: 15g | Saturated fat: 9g | Polyunsaturated fats: 1g | Monounsaturated fats: 4g | Trans fat: 0.4g | Cholesterol: 46mg | Sodium: 197mg | Potassium: 130mg | Fiber: 2g | Sugar: 21g | Vitamin A: 346IU | Calcium: 37mg | Iron: 2mg
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content depends on brands used, measuring methods, cooking method, serving sizes, etc. will vary depending.
