Brown Butter Oatmeal Chocolate Chip Cookies

overhead photo of brown butter chocolate chip cookies baked in direct sunlight

These Brown Butter Oatmeal Chocolate Chip Cookies are the perfect cookie! Nutty brown butter nestled with chewy oats and gooey chocolate chips. Yes please! 

Spring is in the air and so is Spring baking! These cookies are the perfect quick and easy treat to make when you’re craving something sweet. 

Why You’ll Love These Cookies: 

Don’t worry, no raisins here…..if you’re a fan of chocolate chips and oatmeal in cookies, these are for YOU! 

These are the perfect blend of chewy and dense oatmeal cookies. They aren’t overly thick, aren’t overly thin…the perfect blend! 

I love the brown butter – it adds such a delicious nutty flavor that compliments the chewy oats so well. 

close up of side view of baked cookie with glass of milk in background

And did I mention there are 2 sticks of butter in this recipe? Ha! So you *know* that they are good! 

Oh, and speaking of *no* raisins….I love that these are loaded with chocolate chips!!! The melty chocolate in each bite…YUM. 

When you eat a cookie warm with flaky sea salt and the melty chocolate….it’s truly the BEST bite. Pair with a cold glass of milk for dessert OR an afternoon cup of coffee for a quick pick me up and you’re all set. 

So let’s get into what you need to bake these cookies! 

Ingredients You Need: 

  • Salted butter – You’ll need 2 sticks (16 tbsp) for this recipe.
  • Eggs – Use large eggs.
  • Granulated sugar + Brown Sugar – This combo of sugar yields the perfectly sweet cookie!
  • All purpose flour – Unbleached is best if possible!
  • Baking soda 
  • Cinnamon – this adds just a touch of coziness that really works well with the brown butter + oatmeal combo.
  • Old fashioned rolled oats – These will yield that classic chewy oat texture.
  • Semi-Sweet Chocolate Chips – use a good amount!
  • Salt – a must! 

Ingredient Substitutions: 

Butter – Feel free to use unsalted butter in place of salted. I prefer salted for the flavor but feel free to use what you have on hand! 

Chocolate Chips – you can use dark chocolate chips in place of semi-sweet. You could even use milk chocolate but expect them to be much sweeter. 

Step by Step Instructions on How to Bake Cookies: 

  1. In a large skillet, add 2 sticks of butter on medium heat. Let it melt. Then begin to stir it around for 4-5 minutes or until foamy and browned. Continually stir it, my friends! 
  2. Once it’s browned, add the butter to a large mixing bowl. Place this in the refrigerator for around 20 minutes for it to firm up. 
  3. Add the granulated and brown sugar to the bowl and mix using a hand mixer until combined and creamy. 
  4. To that same bowl, add in the eggs and vanilla extract and mix together until just combined. 
  5. To the bowl, add in the dry ingredients (flour, baking soda, salt, cinnamon) and then GENTLY mix the ingredients together until fully combined. 
  6. Next, add in the oats and mix with a large wooden spoon or rubber spatula until just combined. 
  7. Lastly, add in the chocolate chips and fold in gently until combined.3 side by side photos - batter in different stages in the glass bowl
  8. Place the batter in the fridge for 30 minutes, uncovered, to chill.
  9. About 15 minutes into the chill time, preheat the oven to 350 degrees. 
  10.  Line a couple of baking sheets with either parchment paper or silicon mats.
  11. Now that the dough is chilled, use a large cookie scoop or just a spoon to scoop out about 1.5-2 tbsp worth of dough into your hands. 
  12. Roll it into a ball and place it on the baking sheet. Just make sure that the cookies are a few inches apart from each other. You can probably fit 8-10 cookies on one baking sheet, depending on the size. 2 side by side photos: pre and post baked cookie on baking sheet
  13. And now it’s time to bake! Bake for 10-11 minutes and then remove from the oven. The middles might still look a little underdone but that’s okay, they will continue to bake slightly on the pan.
  14. Repeat until the dough is all gone! 
  15. This recipe makes anywhere from 18-24 cookies, depending on how big you make them! See the size reference above to gauge what size mine were. 
  16. After letting the cookies rest on the baking sheet for 5 minutes or so, remove them carefully to a cooling sheet. Top with flaky salt and enjoy! 

Best Cookie Baking Tips: 

This is a LOT of cookie dough so be sure to use a LARGE mixing bowl. 

I say gently because you don’t want this batter flying all over your kitchen, ha! Been there, done that so YOU don’t have to! 🙂 

close up of stack of baked cookies

As you know by reading the instructions above, you see that this cookie recipe does need a bit of both chilling time for the brown butter AND the dough. Be sure to factor that in when you are making your cookies! 

While the cookies are warm on the baking sheet, I highly recommend you add extra chocolate chips on top. 

close up of baked cookie with flaky salt

Just gently press them into the top of the cookie 🙂 Once they are done cooling on the pan,  gently remove them to a cooling pan. 

Be sure to add flaky salt when they’re still warm, salty sweet goodness!

Storing Leftovers: 

Store these cookies in a tightly sealed container at room temperature for up to 3 days. 

close up of chewy inside of cookie

Any time you want to enjoy a cookie, feel free to pop it in the microwave for 10-15 seconds to warm it up. Or just eat it at room temperature. Enjoy every single bite! 

Did you enjoy this recipe? Here are a few others you might like: 

Butterscotch Oatmeal Cookies

Coconut Pecan Cookies

Fudgy Brownie Cookies 

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

Brown Butter Oatmeal Chocolate Chip Cookies

These Brown Butter Oatmeal Chocolate Chip Cookies are the perfect cookie! Nutty brown butter nestled with chewy oats and gooey chocolate chips. Yes please! 

Course Cookies, Dessert
Cuisine American
Keyword brown butter oatmeal chocolate chip cookies
Prep Time 30 minutes
Cook Time 10 minutes
Dough Chill Time 30 minutes
Total Time 1 hour 10 minutes
Servings 18 cookies
Author Haylie

Ingredients

  • 1 cup (2 sticks, 16 tbsp SALTED butter) 
  • 1 cup light brown sugar 
  • 1/4 cup granulated sugar
  • 2 large eggs 
  • 1 tsp vanilla extract 
  • 1 and 1/2 cups all purpose flour 
  • 1 tsp baking soda 
  • 1 tsp cinnamon 
  • 1/4 tsp salt, more salt to top if desired
  • 3 cups old fashioned rolled oats 
  • 1 cup semi-sweet chocolate chips

Instructions

  1. In a large skillet on medium heat, add the 2 sticks of butter. Let it melt and then CONTINUALLY stir for 4-5 minutes until it has browned and the top is foamy.

  2. Once the butter is browned, add to a large bowl and place it in the fridge to firm up for 20 minutes.

  3. Once the brown butter has firmed up, add the brown sugar and granulated sugar into the bowl.

  4. Using a hand mixer, cream together on medium speed for about 1 minute until combined. To the same bowl, add in the eggs and vanilla extract and mix in until combined.

  5. To the bowl, add in the all purpose flour, baking soda, cinnamon and salt. Using the mixer, gently add the the wet ingredients into the dry ingredients until combined.

  6. To that mixture, add in the oats with a wooden spoon until just combined. Next, add in the dark chocolate chips until they are folded in evenly.

  7. Place in the fridge for 30 minutes, uncovered, to chill.

  8. Halfway through the dough chilling time, preheat the oven to 350 degrees and line a couple of baking sheets with either parchment paper or silicon mats.

  9. Once the dough is chilled, using either a spoon or a cookie scoop, scoop about 1.5-2 tbsp of dough into your hands and roll it into a ball. Place on the sheet and make sure they're a few inches apart from each other. I could fit 8-10 cookies on one baking sheet - depending how large the pan is.

  10. Bake for 10-11 minutes. The middles might still look soft but that's okay! Remove from the oven and let them cool for 5-10 minutes on the pan. If desired, add more chocolate chips on top of the warm cookies. Just gently press them on the top of the warm cookie.

  11. Next, place on a wire cooling rack to cool for another 5-10 minutes. Eat while still warm! Garnish with flaky sea salt if desired.

  12. Store leftovers in a tightly sealed tupperware container at room temperature for 2-3 days, although these are best eaten fresh.

Recipe Notes

This recipe can make anywhere from 18-24 cookies. Serving size depends on how big you make your cookies, of course! See the blog post above for reference on how big the balls of dough should be 🙂

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