Brown Butter Oatmeal Chocolate Chip Cookies take my already amazing oatmeal cookies to the next level with the rich, nutty flavor of browned butter and the added sweetness of chocolate chips. And, if you love these, you must try my classic chocolate chip cookies, which are always a hit!
Ingredients & Substitutions
- Brown Butter: Browning the butter is an extra step in this recipe, but SO worth it! Once you see how it can enhance the flavor of the cookies, you will want to try my Browned Butter Toffee Cookies and Browned Butter Chocolate Chip Cookies, too!
- Sugar: I only used brown sugar (no granulated sugar) in the cookies. It adds sweetness, and I like how it keeps the cookies soft.
- Molasses: Molasses adds a bit of sweetness and chewiness to the cookies, which I love!
- Oats: I prefer using rolled oats, also known as old-fashioned oats for their heartier texture. But, quick oats could also be used if that is all you have on hand.
- Chocolate Chips: For the melty chocolate throughout the cookies, I added semi-sweet chocolate chips. Milk chocolate or dark chocolate chips would also be delicious! Or, leave out the chocolate chips and still enjoy a wonderful brown butter oatmeal cookie! You can also add other mix-ins like nuts or dried fruit.
Can I Make Oatmeal Chocolate Chip Cookies Without Browning The Butter?
Yes, you can make these cookies without browning the butter. (But, I encourage you to try a batch with the browned butter, if possible!) If skipping the step of browning the butter, simply cream softened butter with the brown sugar. Then, proceed with the recipe as written and enjoy the oatmeal chocolate chip cookies!
How Do I Know When Oatmeal Chocolate Chip Cookies Are Done Baking?
To know when your brown butter oatmeal chocolate chip cookies are done, look for these signs: The edges should be golden brown, and the centers should be set but still a bit soft. Gently touch the center; it should feel firm but slightly soft. If they look done, let them cool on the baking sheet for a few minutes before moving them to a rack. There is a big difference in the texture of oatmeal cookies when baking time is adjusted by as few as 2 minutes!
How To Store Brown Butter Oatmeal Chocolate Chip Cookies
Once the cookies have cooled, store the baked cookies in an airtight container at room temperature. They will last about a week. For longer storage, freeze the cookies for up to 3 months. Check out my Guide to Freezing, Baking, and Storing Cookies for more tips.
Brown Butter Oatmeal Chocolate Chip Cookies
Ingredients
- ½ cup (1 stick / 113 g) unsalted butter
- 1 cup (200 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 2 cups (180 g) rolled oats
- 1 ½ cups (187.5 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup (182 g) semi-sweet chocolate chips
Instructions
- In a stainless steel skillet over medium-high heat, melt butter, swirling the pan occasionally. The butter will begin to foam, which signals the water in the butter is boiling off. (Watch closely at this stage.) Tiny brown specks of milk solids will begin to appear at the bottom of the pan; constantly stir and scrape these off using a spatula so they don’t stick.
- As soon as the butter turns chestnut brown and smells nutty, remove the pan from the heat. Pour the browned butter into the bowl of a stand mixer.
- To the hot browned butter, add the brown sugar, stirring to combine. Set aside to cool for 25-30 minutes.
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- To the cooled brown butter mixture, add eggs, vanilla, and molasses. Mix until all ingredients are fully incorporated, stopping to scrape down the sides of the bowl as needed.
- In a large mixing bowl, whisk together oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- With the mixer on low speed, slowly add the dry ingredients until fully incorporated.
- Mix in chocolate chips.
- Using a 2-tablespoon scoop, drop the dough onto the lined baking sheet. Roll each into a ball. Then, gently press to slightly flatten the cookies.
- Bake for 6-8 minutes. They may look slightly doughy, and that is okay.
- Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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What the Test Kitchen had to say about this recipe:
Autumn
These cookies are incredible! The brown butter gives them such a deep, nutty flavor that pairs perfectly with the chocolate chips. The oats add a great texture. Totally a new favorite!
Elizabeth
I love our updated oatmeal cookies, so I was excited to try them with the brown butter and chocolate chips. Ummm, a perfect cookie, if you ask me!
Bella
These are good! The brown butter really stands out and makes them taste a bit more sophisticated. (But, I am still going to dip them in milk!)
Annabelle
The flavor of the cookies is good, but I think I prefer the more classic cookie. But, I am sure these will be a hit for anyone who likes oatmeal chocolate chip cookies.
Selena
If you enjoy a rich, chewy cookie with a hint of spice, these are worth a try, for sure! And, I can't argue with a little chocolate!
I absolutely love your recipes
Thanks. I got my answer. Should have tried looking here first. Good old fashioned oatmeal. I’m in my 70’s and sometimes I mess up with Facebook