Brown Butter Oatmeal Cookies Recipe

Introduction

These brown butter oatmeal cookies are a delightful twist on a classic favorite. The nutty flavor of browned butter combined with chewy oats creates a rich, comforting treat perfect for any occasion. Optional mix-ins add an extra layer of texture and sweetness.

Ingredients

• 1 cup unsalted butter (browned to make 3/4 cup, melted)
• 1 cup light or dark brown sugar (packed)
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all purpose flour
• 2 cups old fashioned rolled oats
• 1 tsp baking soda
• 1 tsp salt
• 1 cup mix-ins (optional; chocolate chips, white chocolate chips, butterscotch chips, toffee bits, or nuts)
• Flaky sea salt (optional)

Instructions

1. Step 1: Start by browning the butter. Melt the butter over medium heat until it turns golden brown and smells nutty. Measure out exactly 3/4 cup of browned butter, then allow it to cool completely so it is no longer warm to the touch before adding to the dough.
2. Step 2: In a medium bowl, whisk together the flour, oats, baking soda, and salt. Set this dry mixture aside.
3. Step 3: In a large bowl, whisk the cooled browned butter, brown sugar, eggs, and vanilla extract until smooth and the mixture thickens slightly to a caramel color.
4. Step 4: Fold the dry ingredients into the wet ingredients using a rubber spatula until the flour is fully absorbed. If using mix-ins, fold them in just before the flour is fully combined.
5. Step 5: Place the dough uncovered in the refrigerator for about 20 minutes to chill and firm up.
6. Step 6: Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
7. Step 7: Scoop the dough into large 2-ounce portions or roll into balls. Place them a few inches apart on the baking sheet and gently press them down to about 1/2 inch thickness.
8. Step 8: Return any remaining dough to the fridge to keep chilled while baking the first batch.
9. Step 9: Bake larger cookies for 12 to 14 minutes, or smaller ones for 10 to 12 minutes, until a golden brown ring forms around the edges but the center remains pale and puffed.
10. Step 10: Remove cookies from the oven and sprinkle with flaky sea salt if desired. Transfer them to a cooling rack and let cool for about 15 minutes before serving.

Tips & Variations

• Use a light brown sugar for a milder flavor, or dark brown sugar for a richer, more molasses-like taste.
• Try different mix-ins like dried cranberries, chopped pecans, or shredded coconut for extra texture and flavor.
• Press the dough balls down to ensure even baking and a nice thin cookie with chewy centers.
• Chill the dough longer if your kitchen is warm to prevent spreading.

Storage

Store cooled cookies in an airtight container at room temperature for up to five days. For longer storage, freeze the cookies in a sealed container for up to three months. To reheat, warm cookies in a low oven (about 300°F) for 5 minutes or microwave for 10-15 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old fashioned rolled oats?

Quick oats can be used but will result in a softer, less chewy texture. Rolled oats are best for that traditional hearty chew.

Why is browning the butter important for this recipe?

Browned butter adds a deep, nutty flavor that enhances the cookie’s richness and makes the oatmeal taste more complex and satisfying.

Brown Butter Oatmeal Cookies Recipe

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4.7 from 143 reviews

These Brown Butter Oatmeal Cookies are a delightful twist on a classic favorite, featuring rich, nutty browned butter combined with hearty oats for a chewy, flavorful cookie. Enhanced with optional mix-ins like chocolate chips or nuts and finished with a sprinkle of flaky sea salt, these cookies offer a perfect balance of sweet, salty, and buttery flavors. Perfect for baking enthusiasts looking for a comforting homemade treat.

• Author: luca
• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 12 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Butter and Wet Ingredients

• 1 cup unsalted butter (browned to make 3/4 cup, melted)
• 1 cup light or dark brown sugar (packed)
• 2 large eggs
• 1 tsp vanilla extract

Dry Ingredients

• 1 1/2 cups all purpose flour
• 2 cups old fashioned rolled oats
• 1 tsp baking soda
• 1 tsp salt

Optional Mix-ins and Topping

• 1 cup mix-ins (optional; chocolate/white chocolate/butterscotch chips, toffee bits, or nuts)
• flaky sea salt (optional)

Instructions

1. Brown the Butter: In a saucepan over medium heat, melt the unsalted butter and cook it until it turns golden brown and releases a nutty aroma. Ensure the browned butter measures exactly 3/4 cup and is no longer warm to the touch before incorporating it into the dough.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, old fashioned rolled oats, baking soda, and salt until evenly combined. Set this mixture aside.
3. Combine Wet Ingredients: In a large bowl, whisk the cooled browned butter with brown sugar, eggs, and vanilla extract until the mixture becomes smooth and slightly thickened to a caramel color.
4. Incorporate Dry Ingredients: Gradually fold the dry flour and oat mix into the wet ingredients using a rubber spatula. If using optional mix-ins, fold them in just before the flour is fully absorbed for an even distribution.
5. Chill the Dough: Place the cookie dough uncovered in the refrigerator and chill for about 20 minutes to firm up, making it easier to handle and improving texture.
6. Prepare for Baking: Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
7. Shape the Cookies: Scoop the chilled dough into large 2-ounce portions or roll into balls. Arrange them a few inches apart on the prepared baking sheet. Gently press each ball down to about 1/2 inch thickness for even cooking.
8. Chill Remaining Dough: Return any leftover dough to the refrigerator to keep it firm until ready to bake.
9. Bake the Cookies: Bake the cookies in the preheated oven. Larger cookies should bake for 12-14 minutes, while regular-sized cookies need about 10-12 minutes. Look for a golden brown ring around the edges and a pale, puffed center as signs they are done.
10. Cool and Serve: Remove the cookies from the oven and sprinkle with flaky sea salt if desired. Transfer the cookies to a cooling rack and let them cool for about 15 minutes before serving to allow them to set properly.

Notes

• Brown butter adds a rich, nutty flavor that makes the cookies stand out.
• Chilling the dough helps maintain cookie shape and improves texture.
• Adjust baking time depending on cookie size for desired chewiness or crispness.
• Optional mix-ins such as chocolate chips or nuts enhance flavor and texture.
• Flaky sea salt on top balances the sweetness and elevates the overall taste.

Keywords: brown butter oatmeal cookies, chewy oatmeal cookies, homemade oatmeal cookies, browned butter cookies, easy cookie recipe