There is something deeply comforting about a warm oatmeal chocolate chip cookie, but when brown butter enters the picture, everything changes for the better. Browning the butter adds a rich, nutty aroma that fills the kitchen and instantly makes the recipe feel a little more special. It is the kind of smell that makes you slow down, grab a spoon, and sneak a taste of the dough before it ever reaches the oven. Paired with hearty oats and melty chocolate chips, these cookies strike the perfect balance between cozy and indulgent.
This brown butter oatmeal chocolate chip cookie recipe is one I come back to again and again, whether I am baking for a quiet afternoon treat or sharing something homemade with friends. The edges bake up lightly crisp, the centers stay soft and chewy, and every bite has that deep, caramel-like flavor only brown butter can provide. If you love cookies that feel classic but with a little twist, this is the kind of recipe that deserves a permanent spot in your baking rotation.
Ingredients
Makes 20 Medium Sized Cookies
- Brown Butter— 3/4 cup (unsalted)
- Dark Brown Sugar— 1-1/4 Cups (packed)
- 2 Eggs, 1 Yolk
- Vanilla Extract— 1 tablespoon
- Flour— 2 cups
- Old fashioned Oats— 2 cups
- Cornstarch— 1 tablespoon
- Milk Powder— 1 teaspoon
- Baking Soda— 1 teaspoon
- Salt— 1 teaspoon
- Espresso Powder— 1 teaspoon
- Cinnamon— 1/4 cinnamon (optional)
- Chocolate Chunks or Chips— 2 cups
What You’ll Need
- Cookie Sheet
- Cookie Scoop
- Silicone Mat
- 2 Mixing Bowls
How To Make Brown Butter Oatmeal Chocolate Chip Cookies
- Preheat oven to 350F.
- In a large mixing bowl, whisk together flour, baking soda, salt, milk powder, cornstarch, espresso powder, and cinnamon then add in oats and set aside.
- Now in a separate mixing bowl, whisk together brown butter, eggs, brown sugar, and vanilla extract.
- Fold dry ingredients into the wet using a spatula then fold in chocolate chips.
- Cover and chill dough for at least 1 hour.
- Form cookies using about 1.5 tablespoons of dough for each then place them on a cookie sheet lined with a silicone baking mat about 2 inches apart.
- Bake the cookies for 12 minutes. Once they are out of the oven allow them to rest on the cookie sheet for 5 minutes before transferring to a cooling rack until completely cooled.
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