Description
These Brown Butter Oatmeal Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with hearty oats and melty semi-sweet chocolate chips for a classic yet decadent treat. Soft in the center with crisp edges, they’re perfect for cookie lovers looking for a comforting and flavorful homemade snack.
Ingredients
Scale
Butter Mixture
- 1 cup (2 sticks) unsalted butter
Sugars
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
Wet Ingredients
- 2 large eggs
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Additional Mix-ins
- 2 cups old-fashioned oats
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the butter while swirling the pan frequently. Continue cooking for 4-6 minutes until the butter becomes golden brown, fragrant, and nutty. Pour the browned butter into a bowl and let it cool for 10 minutes to avoid cooking the eggs when mixed.
- Mix Dough: In a large mixing bowl, whisk together the cooled browned butter, light brown sugar, and granulated sugar until combined. Beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, combine the all-purpose flour, baking soda, salt, and ground cinnamon. Gradually mix the dry ingredients into the wet mixture until well incorporated. Stir in the old-fashioned oats and semi-sweet chocolate chips evenly through the dough.
- Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours. Chilling helps develop the flavors and prevents spreading during baking.
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and facilitate even baking.
- Scoop and Bake: Use a tablespoon to scoop dough portions onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies turn golden brown while centers remain slightly soft.
- Cool Cookies: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire cooling rack to cool completely before serving or storing.
Notes
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
- For chewier cookies, use quick oats instead of old-fashioned oats.
- Chilling the dough longer than 24 hours is not recommended as it may impact texture.
- Ensure to swirl the butter continuously when browning to avoid burning.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
