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Brown Butter Oatmeal Cookies Recipe

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4 from 9 reviews

These Brown Butter Oatmeal Cookies are irresistibly soft and chewy, baked to perfection with rich, nutty browned butter. Enhanced with rolled oats for hearty texture and optional mix-ins like chocolate chips or nuts, these cookies offer a delightful twist on a classic favorite, delivering a caramel-depth flavor and a melt-in-your-mouth experience.

Ingredients

Main Ingredients

  • 1 cup (220g) unsalted butter, browned to make 3/4 cup (160g), melted and cooled
  • 1 cup (200g) light or dark brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups (200g) all purpose flour
  • 2 cups (175g) old fashioned rolled oats
  • 1 tsp baking soda
  • 1 tsp salt

Optional Mix-Ins

  • 1 cup of chocolate, white chocolate, butterscotch chips, toffee bits, or nuts as desired
  • Flaky sea salt for sprinkling

Instructions

  1. Brown the Butter: Begin by browning the butter in a saucepan over medium heat, stirring frequently until it turns a deep golden brown with a nutty aroma. Once browned, measure exactly 3/4 cup (160g) of the melted butter. Adjust by removing excess or adding a bit of water if necessary. Allow the butter to cool completely before using to avoid cooking the eggs in the dough.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, rolled oats, baking soda, and salt. Set this dry mixture aside.
  3. Combine Wet Ingredients: In a large bowl, whisk the cooled brown butter with the packed brown sugar, eggs, and vanilla extract until the mixture is smooth, slightly thick, and caramel-colored.
  4. Combine Wet and Dry: Fold the dry ingredients into the wet using a rubber spatula, mixing gently until just combined—do not overmix. If using mix-ins, fold them in at this stage just before the flour is fully absorbed in the batter.
  5. Chill the Dough: Place the cookie dough uncovered in the refrigerator for about 20 minutes to firm up. This helps prevent spreading during baking.
  6. Preheat the Oven: As the chilling time nears completion, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking.
  7. Form Cookies: Using a large cookie scoop or a food scale, scoop dough portions weighing approximately 2 ounces each for large cookies, or use a regular scoop for smaller sizes. Roll the dough into balls and place them on the prepared baking sheet spaced several inches apart. Flatten each ball gently to about 1/2 inch thickness. Return any remaining dough to the fridge.
  8. Bake: Bake in the preheated oven for 12-14 minutes for large cookies or 10-12 minutes for smaller cookies. The cookies are done when the edges develop a golden brown ring and the centers appear pale and puffed. The center may look slightly underdone but will firm up as they cool.
  9. Cool and Finish: Remove from the oven and immediately sprinkle lightly with flaky sea salt if desired. Transfer cookies to a cooling rack to set completely before serving.

Notes

  • Measuring browned butter accurately is key for consistent cookie texture; adjust with water if needed.
  • Do not overmix the dough once dry ingredients are added to maintain a tender crumb.
  • Chilling the dough helps the cookies keep a nice shape and texture during baking.
  • You can customize these cookies by adding your favorite mix-ins like nuts or chocolate chips.
  • If you prefer softer cookies, slightly underbake and allow them to cool on the baking sheet before transferring.

Find it online: https://recipeplenty.com/brown-butter-oatmeal-cookies-recipe/