Brown Butter Oatmeal Chocolate Chip Cookies

Close-up view of a brown butter oatmeal chocolate chip cookie with a bite missing.

Brown Butter Oatmeal Chocolate Chip Cookies

These brown butter oatmeal chocolate chip cookies are a gourmet combination of two popular cookies. A sprinkle of sea salt on top is a must!

Recipe includes a how-to video!

Course cookie, Cookies, Dessert, Dessert

Cuisine American

Prep Time 15

Cook Time 10

Butter cooling time 30

Total Time 55

Servings cookies

Calories 314kcal

Author Sam Merritt

Equipment

Ingredients

1 cup (226 g) unsalted butter
1 cup (200 g) brown sugar firmly packed (may use light brown sugar or a blend of light and dark brown sugar)
½ cup (100 g) granulated sugar
2 large eggs room temperature
1 ½ teaspoons vanilla extract
2 ⅓ cups (292 g) all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon table salt
2 cups (160 g) old-fashioned oats
6 oz (170 g) semisweet chocolate bar chopped, see note to substitute chips
Sea salt for sprinkling

Instructions

Brown the butter. Place butter in a medium-sized skillet or saucepan over medium-low heat and cook until melted. Increase heat to medium and cook, stirring frequently as the butter sizzles and pops. Stir constantly, scraping the bottom of the pan with a spatula to prevent burning, and continue to stir until butter has browned (there will be lots of deep brown specks and the butter will have a toasty, nutty aroma). Immediately remove from heat and pour into a large heat-proof bowl. Allow to cool completely (until no longer warm to the touch) at room temperature before proceeding.
1 cup unsalted butter
While butter cools, preheat oven to 350F (175C) and line baking sheets with parchment paper. Set aside.
Once the browned butter is no longer warm, add the sugars and stir well.
1 cup brown sugar, ½ cup granulated sugar
Add eggs and vanilla extract and stir well.
2 large eggs, 1 ½ teaspoons vanilla extract
In a separate, medium-sized mixing bowl, whisk together flour, baking soda, baking powder and salt.
2 ⅓ cups all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon table salt
Gradually add the dry ingredients to the wet, stirring until completely combined.
Add oats and chocolate and stir until well distributed through the dough.
2 cups old-fashioned oats, 6 oz semisweet chocolate bar
Scoop dough by 2 Tablespoon-sized scoops (43g) and drop onto prepared baking sheet (for more uniform, round cookies, roll between your palms to make a smooth ball before placing on baking sheet). Space cookies at least 2” apart on baking sheet.
Transfer to center rack of 350F (175C) oven and bake 9-11 minutes.
While cookies are still warm, sprinkle with flaky sea salt. Allow cookies to cool 5-10 minutes on baking sheet before carefully removing to cooling rack to cool completely.
Sea salt for sprinkling

Video

Notes

Chocolate

You may substitute 1 ½ cups (255g) of semisweet chocolate chips instead.

Chilling cookie dough

This is one dough I actually don’t recommend chilling, as if it sits for too long the cookies don’t spread properly. For this reason I also don’t really recommend freezing the dough. You certainly can, just be aware the cookies stay in balls and don’t really spread. Still delicious, though!

Storing

Store in an airtight container at room temperature for up to 3 days.

Nutrition