Brown Butter Oatmeal Cookies

5 from 8 votes

These are the ultimate Brown Butter Oatmeal Cookies, packed with chocolate chips, flaky sea salt, and oats! They’re soft, chewy, and tender, with perfectly crisp edges.

Prep Time25

Cook Time8

Chilling Time1

Total Time1 33

Course: Dessert, Snack

Cuisine: American

Keyword: brown butter oatmeal cookies

Servings: cookies

Author: Chelsea Lords

Cost: $4.27

Equipment

Mixer

Ingredients

16 tablespoons unsalted butter
1-1/2 cups brown sugar packed, see note 1
2 large eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 cups flour
1-3/4 cups old-fashioned oats
1-3/4 cups chocolate chips
Flaky salt optional

US - Metric

Instructions

Melt butter in a light-colored, wide saucepan over medium-high heat. Once melted, reduce to medium and stir constantly with a silicone spatula. Butter will bubble and foam. When it smells nutty and you see light-brown specks beneath the foam, remove from heat and pour into the stand mixer bowl, scraping in all the bits. Let it fully cool to room temperature (I like to pop the bowl in the freezer).
Place the stand mixer bowl onto the mixer fitted with the paddle attachment. Add the dark brown sugar and whisk on medium-high speed for 2 minutes.
Add eggs and vanilla and mix until just combined.
Add baking soda, salt, baking powder, and oats. Mix. Stir in flour and chocolate chips until no dry streaks remain; don't over-mix. Tightly cover dough and refrigerate for 1 hour.
Preheat the oven to 350℉. Line the sheet pan with parchment paper or a silicone baking mat and set aside.
Scoop then roll balls of dough about 2-1/2 tablespoons (50 grams) each and place them on the pan. Leave space for spreading—only bake 6 cookies at a time. Bake for 8–11 minutes, until the edges are golden brown. Keep a close eye to ensure they remain soft and chewy in the center. I prefer to slightly under-bake for a tender texture. See note 2.
Once removed from the oven, you can press in a few extra chocolate chips on top and sprinkle with flaky salt if desired. Let the cookies sit on the tray for 5 minutes before transferring them to a cooling rack.

Video

Notes

Note 1: I recommend dark brown sugar, which has more moisture in it. This compensates for the loss of moisture in browning the butter. That said, light brown sugar will work in a pinch.

Note 2: If the cookies haven’t spread, it’s likely due to over-measuring the flour. To help them spread, bang the tray a few times on the counter or gently press the tops with the back of a metal spatula.

Storage: Store cookies in an airtight container at room temperature for 2–3 days. For longer storage, freeze the dough instead of baked cookies. Place dough balls on a pan, freeze until solid, then transfer to a bag and store for up to 3 months. Bake the frozen dough balls directly, adding a few extra minutes to the bake time—no need to thaw.

Nutrition