Brown Butter Oatmeal Chocolate Chip Cookies are chewy, tender and simply divine! We give classic oatmeal cookies a gourmet upgrade with chocolate chunks, rich and nutty browned butter, and flaky sea salt. Perfect for a cozy cookie night and holiday gifting!
These are the only way we make oatmeal cookies now. While we love traditional oatmeal cookies, we wanted to make the flavors truly memorable. The addition of browned butter, decadent chocolate chunks, and a sprinkle of sea salt provide a new delicious dimension.
Looking for other delicious brown butter cookies? Try our Brown Butter Miso Chocolate Chip Cookies or Brown Butter Pistachio Chocolate Chip Cookies.
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Why You'll Love Oatmeal Chocolate Chip Cookies
- Texture - The cookies are fluffy with the perfect chewy bite.
- Flavor - The oats are mildly sweet and the chocolate and brown butter are rich. The salt gives the cookies the perfect savory accent.
- Effort - All you need to do is brown the butter, mix the cookie batter, then bake.
- Time - It takes about 10 minutes of prep, 30 minutes to chill, and 12 minutes to bake.
Key Ingredients
- Brown Butter - Butter makes the cookie dough soft and chewy. Browning the butter adds a unique and rich nuttiness.
- Old fashioned oats - Old fashioned oats give the cookies their signature earthy, chewy texture.
- Brown and granulated sugar - Brown sugar has a deep rich sweetness while granulated sugar helps the cookies spread. We use dark brown sugar for a deep molasses flavor, but light brown sugar tastes good too!
- Vanilla extract - Vanilla extract deepens the rich cookie flavors.
- All-purpose flour - Flour is the foundation of the cookies.
- Baking soda - Baking soda helps the cookie dough spread.
- Egg yolks - Eggs bind the cookie batter together.
- Chocolate chips - We recommend semi-sweet chocolate chips because they are rich and sweet but don't overpower the pistachio flavor.
- Cinnamon - Cinnamon adds a toasty warmth.
- Salt - We add kosher salt for a delicious savory counterpoint.
See recipe card for quantities.
Substitutions and Variations
- Chocolate chips - Use dark chocolate chips instead of semi-sweet if you prefer the richer and lightly bitter taste of dark chocolate. You can also use milk chocolate or white chocolate for a sweeter alternative.
- Nuts - Add chopped toasted pecans, walnuts, or almonds for some crunch.
- Butterscotch - Use half chocolate chunks and half butterscotch or caramel chips for a warm, caramel flavor.
- Toffee bits - Add a half cup of toffee bits for a buttery, burnt sugar addition.
- Softened butter - This recipe will also be great with regular softened butter.
- Pumpkin or chai spice - Use pumpkin spice mix or chai spice mix instead of cinnamon for a spiced variation.
How to Make Oatmeal Cookies
- Make brown butter - Heat a skillet or saucepan on medium heat. Then add the sliced butter to the pan and whisk as the butter cooks. The butter will foam then start to brown and form small brown flecks. The butter will be golden brown and have a nutty aroma. Remove from heat and set aside to cool. (Photo 1 and 2)
- Whisk sugar and wet ingredients - In a mixing bowl or the bowl of a stand mixer, whisk the browned butter, granulated sugar, brown sugar, and vanilla extract until combined. Make sure to include the flavorful browned milk solids in the mixing bowl because it can get stuck to the pan. (Photo 3 and 4)
- Add eggs - Then reduce the speed to low and beat in the eggs one at a time until combined. (Photo 5 and 6)
- Add dry ingredients - Mix in the flour, cinnamon, baking soda, and kosher salt at low speed until almost combined. (Photo 7 and 8)
- Add oats and chocolate - Then add in oats and chocolate chips until just combined. Do not over mix. (Photo 9 and 10)
- Chill - Refrigerate for at least 30 minutes.
- Prepare oven and baking sheet - Preheat the oven to 350°F with the rack positioned in the middle. Line a baking sheet with parchment paper. Then use a cookie scoop or spoon to make smaller cookies by forming 2 tablespoon (1¼ inch) dough balls. Place them on the baking sheet with at least 2 inches of space around each one to make room for spreading. (Photo 11)
- Bake - Bake the cookies on the middle rack one tray at a time for 10-12 minutes. The edges will be deep golden brown and the tops a light golden brown. For a crispier cookie, bake for 1-2 minutes longer.
- Remove and cool - Remove the cookies from the oven and allow them to cool until they are set. Repeat the process with the remaining cookie dough. Then sprinkle flaky sea salt on top of each cookie while hot, if desired. (Photo 12)
Pro tip - When scooping the dough, make sure you get a good mix of oats, cookie dough, and chocolate chips.
Baking Tips
- Line your baking sheet with parchment paper to minimize sticking and cleanup time.
- Don't over-mix the dough or the cookies will get tough.
- Be careful to not over bake the cookies or they can become dry and crumbly.
- To form perfectly round cookies, use a biscuit cutter or cookie cutter that has a wider circumference than the cookies, place it over the cookies when they are fresh out of the oven, and move it in a circular motion.
Recipe FAQs
How do I get chewy oatmeal cookies?
Our recipe makes chewy cookies. If you want to make them extra chewy, under bake them a little or use more brown sugar than granulated sugar.
Can I use quick oats instead of old-fashioned oats?
Yes, you can use quick oats, but it might be a little less chewy.
How do you make equal sized cookies?
We use a cookie dough scooper. When using it, scrape excess cookie dough off the scooper using the edge of the bowl then place the dough on the baking sheet.
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📖 Recipe
Brown Butter Oatmeal Chocolate Chip Cookies
Brown Butter Oatmeal Chocolate Chip Cookies are chewy, tender and simply divine! We give classic oatmeal cookies a gourmet upgrade with chocolate chunks, rich and nutty browned butter, and flaky sea salt. Perfect for a cozy cookie night and holiday gifting!
Servings: 36 cookies
Calories: 110kcal
Equipment
Ingredients
- 1 cup butter
- 1 cup dark brown sugar packed, or light brown sugar
- ½ cup granulated sugar
- 2 teaspoon vanilla extract
- 2 large eggs room temperature
- 2 cups all purpose flour spooned and leveled
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups old fashioned oats
- 1 cup chocolate chunks or chips
- flaky sea salt
Instructions
- Make brown butter - Heat a skillet or saucepan on medium heat. Add the sliced butter to the pan and whisk as the butter cooks. The butter will foam then start to brown and form small brown flecks. The butter will be golden brown and have a nutty aroma. Remove from heat and set aside to cool.1 cup butter
- Whisk sugar and wet ingredients - In a mixing bowl or the bowl of a stand mixer, whisk the browned butter, granulated sugar, brown sugar, and vanilla extract until combined. Make sure to include the flavorful browned milk solids in the mixing bowl because it can get stuck to the pan. Reduce the speed to low and beat in the eggs one at a time until combined.1 cup dark brown sugar, ½ cup granulated sugar, 2 teaspoon vanilla extract, 2 large eggs
- Add dry ingredients - Mix in the flour, cinnamon, baking soda, and kosher salt at low speed until almost combined, then add in oats and chocolate chips until just combined. Do not over mix.2 cups all purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 2 cups old fashioned oats, 1 cup chocolate chunks or chips, 1 teaspoon kosher salt
- Chill - Refrigerate for at least 30 minutes.
- Prepare oven and baking sheet - Preheat the oven to 350°F with the rack positioned in the middle. Line a baking sheet with parchment paper. Use a cookie scoop or spoon to make smaller cookies by forming 2 tablespoon (1¼ inch) dough balls. Place them on the baking sheet with at least 2 inches of space around each one to make room for spreading.
- Bake - Bake the cookies on the middle rack one tray at a time for 10-12 minutes. The edges will be deep golden brown and the tops a light golden brown. For a crispier cookie, bake for 1-2 minutes longer.
- Remove and cool - Remove the cookies from the oven and allow them to cool until they are set. Repeat the process with the remaining cookie dough. Sprinkle flaky sea salt on top of each cookie while hot, if desired.flaky sea salt
Video
Notes
When making the brown butter, pour the mixture into a measuring cup to confirm the liquid measures a little over ¾ of a cup. It’s okay if it’s slightly over; if it’s under, stir in a little water until it reaches ¾ of a cup.
Storage
Baking Tips
- Store leftover cookies in an air-tight container in a cool, dry place for up to 7 days. You can also freeze the cookies for up to 1 month. To freeze, let the cookies reach room temperature then place them in a storage bag, press out the air, and seal them. When you are ready to eat them, thaw them in the fridge or on the counter. To warm them, heat at 300°F on a baking sheet for a couple minutes or microwave them briefly.
- Use high quality butter with a higher fat content.
- Each scoop to bake should have a good mix of oats, cookie dough, and chocolate chips.
- Line baking sheet with parchment paper to minimize sticking and cleanup time.
- Don't over-mix the dough to ensure the cookies stay soft and chewy.
- Be careful not to over bake the cookies or they will be dry and crumbly.
- For perfectly round cookies, use a biscuit or cookie cutter that is wider than the cookies, place it over the cookies when they are fresh out of the oven, and move in a circular motion.
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Nutrition
Calories: 110kcal | Carbohydrates: 21g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 108mg | Potassium: 59mg | Fiber: 1g | Sugar: 12g | Vitamin A: 24IU | Vitamin C: 0.002mg | Calcium: 22mg | Iron: 1mg
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