These delicious brown butter oatmeal chocolate chip cookies are easy to throw together. Brown butter gives them an extra layer of flavor that will leave everyone asking “what’s in these cookies?”
Somehow cookies have become a weekend tradition in our house. Which was fun for the first few weekends, but my waistline started to pay the price for me making 30 cookies a week. This small batch version makes about a dozen cookies, which is perfect for a small group. If you have a large group, just double or triple the recipe.
Techniques for Easy Brown Butter Oatmeal Chocolate Chip Cookies
- Brown the butter. Browning the butter gives and aromatic and nutty flavor to the cookies. In a side by side test with my friends and family, the brown butter cookies were unanimously preferred, even though no one could identify what they liked better.
- Brown the butter first. Browning the butter before measuring out your ingredients gives it time to cool before eventually mixing the egg in. This time will let the brown butter cool enough to avoid cooking your egg.
- Use bread flour. This recipe works with all-purpose or bread flour, but bread flour yields a chewier cookie.
- Use rolled oats (also known as old fashioned oats). Rolled oats are the perfect texture for cookies. Instant oats disintegrate in cookies, and steel cut don’t have enough time to cook.
- Separate wet and dry. Mixing the wet and dry ingredients separately before mixing them together ensures even distribution of all ingredients.
Looking for more delicious desserts? Try our easy peach cobbler.
- 1 stick salted butter
- 1 1/2 cup rolled oats
- 3/4 cup bread flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 5/8 cup brown sugar (1/2 cup plus 2 tablespoons)
- 2 tablespoons white sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 tablespoon water
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup milk chocolate chips
Adjust the rack to the middle position, then preheat the oven to 350°F.
Brown the butter: In a small stainless steel pan, heat 1 stick of butter stirring very frequently over medium-low heat until the milk solids in the butter brown. You need to be careful here, it is easy to burn the butter. The butter will go through a few phases, it will turn foamy, then the milk solids will separate, then it will smell slightly nutty, and then the milk solids will brown. Once the milk solids have browned, pour the browned butter into a heat-safe bowl to stop the browning. If you leave it in the pan the butter may burn. Let the butter cool in the bowl while you measure the rest of the ingredients.
Flour mixture: In a large bowl, stir together 3/4 cups bread flour, 1 1/2 cups rolled oats, 1/2 teaspoon kosher salt, and 1/2 teaspoon baking soda. Stir in the 3/4 cup semi-sweet chocolate chips and 3/4 cup milk chocolate chips.
Butter sugar mixture: In a medium bowl, thoroughly whisk together 5/8 cups brown sugar, 1/2 teaspoon vanilla extract, and browned butter.
Egg mixture: Whisk 1 egg together with 2 tablespoons white sugar and 1/2 tablespoon water.
Combine Egg and Butter Sugar mixtures: Whisk egg mixture into the sugar-butter mixture. Whisk thoroughly, the mixture will begin to look like caramel, although still grainy.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir them together. Do not over mix.
Bake: On a parchment-lined baking sheet, place balls of dough a bit larger than a ping pong ball on the baking sheet a few inches apart. Bake at 350°F for 10 to 12 minutes until edges are browned and the top has begun to brown. If you want soft chewy cookies, pull them closer to 12 minutes, if you want crispy cookies, pull them closer to 14 minutes. If you wait until they look done and evenly browned, they will be crispy.
Amount Per Serving: Calories: 296Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 38mgSodium: 176mgCarbohydrates: 38gFiber: 2gSugar: 23gProtein: 4g
Nutrition information isn’t always accurate.