Brown Butter Oatmeal Chocolate Chip Cookies

Soft and tender brown butter oatmeal chocolate chunk cookies with flaky sea salt.

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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!

Prep Time10

Cook Time12

Chill time30

Total Time52

Course: Dessert, Sweets

Cuisine: American

Servings: cookies

Calories: 110kcal

Author: Kathleen Higashiyama

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

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.

Baking Tips

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.

Nutrition