Brown Butter Oatmeal Chocolate Chip Cookies

Brown Butter Oatmeal Chocolate Chip Cookies recipe is an easy to follow step by step that will give you some of the softest chewiest cookies ever.

These brown butter oatmeal chocolate chip cookies are thick, chewy and irresistible. They are studded with chocolate and nuts but it’s the browned butter that gives the cookies a lot of flavor. 

What Are Brown Butter Oatmeal Chocolate Chip Cookies

Think of these cookies as a regular chocolate chip cookie but with a lot more depth, an explosion of texture and more flavor. 

Traditional oatmeal cookies run the risk of being too thing, dry or just not good. We love the combination of the brown butter and chocolate chip cookies because it brings a richness and chewiness to the cookies that make them so so good!

Browning the butter may seem unnecessary but it gives the cookie a unique caramel flavor. This allows you to slightly underbake the cookie so it stays soft but it doesn’t look blonde or underbaked. The first thing you will do for the recipe is brown the butter. Make sure you have all hands on deck when you are on this step. It can turn from golden and to burnt very quickly. 

If you love cookies try our other cookies recipes

Tips for the best Brown Butter Oatmeal Chocolate Chip Cookies:

• Underbake. Pull them out of the oven before they become golden brown. 
• We like to use a medium skillet when browning the butter.
• Make sure you are not distracted when you are browning the butter. You want it to turn an amber caramel color but not burn. If it’s your first time browning butter keep your heat on medium low and allow it to take a little longer. Once it starts to foam on the top, we like to turn it off and let it finish cooking through.
• Little brown bits of butter will form on the bottom, leave it those are going to help make your recipe extra delicious!
• You don’t need a mixer for this one, just a good old fashion spatula and whisk.
• Use good chocolate. It’s important to use quality ingredients but especially good chocolate. We like guittard and valrhona the best. 
• Speaking of chocolate, the recipe uses chocolate chips and asks you to chop up a bar for the other half of the chocolate. It’s worth it. The chocolate melts into the cookie instead of sitting at the surface.
• Combing semisweet and dark chocolate adds great flavor. If you only want to use one that’s ok. 

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Brown Butter Oatmeal Chocolate Chip Cookies

Recipe by Abuelas Cuban Counter

Servings

10

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

300

kcal

Ingredients

• 2 sticks of unsalted butter, at room temperature

• 1 cup light brown sugar

• 1/4 cup granulated sugar

• 1 large egg, at room temperature

• 1 1/2 tablespoon vanilla extract 

• 1 tablespoon vanilla powder

• 1 3/4 cups unbleached all purpose flour 

• 1 cup quick-cooking rolled oats

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon fine sea salt

• 4 ounces of semi sweet chocolate baking chips or a bar chopped in rugged pieces 

• 8 ounces of dark chocolate chips 

• 1 cup of chopped walnuts 

• Optional: maldon salt

Directions

• Preheat the oven to 350 degrees.
• Line two sheet pans with parchment paper or silpat mats. 
• Place the butter in a shallow nonstick pan. Melt it over medium high heat. Once it is completely melted, gently swirl the pan or move around with a rubber spatula. 
  The butter will become foamy. Continue to move around the butter until it’s an amber color and it smells like roasted nuts. This will take about 2 minutes. Immediately remove the browned butter from the heat and pour it into a glass or stainless bowl. 
  
• In that same bowl add both sugars, salt and blend together with a handheld mixer. Beat until fluffy and completely mixed in. Add the egg and vanilla extract. Mix again. 
• In another bowl, whisk together the flour, oats, baking powder and baking soda. Then add in the nuts, chocolate chips and chopped chocolate. 
• Add the flour mixture into the butter mixture and mix until it’s just combined. Don’t over mix. 
  Scrape the sides of the bowl and mix with a rubber spatula. Be sure everything is properly incorporated.
• Scoop out the dough evenly with a medium ice cream scooper. Give space to each piece of cookie dough. Press down slightly on the scoop of cookie dough so there is no dome and sprinkle gently with maldon salt. on the With a teaspoon cookie scoop, evenly scoop out the dough.
• Bake for 10-12 minutes. Remove and cool on a wire rack.