COOKIES – APRIL 12, 2023
BROWN BUTTER OATMEAL CHOCOLATE CHIP COOKIES
These brown butter oatmeal chocolate chip cookies are a twist on your traditional oatmeal cookies. They are soft on the inside, and crispy on the edges, highlighted by the nutty flavor of brown butter. The ideal combination for an irresistible cookie!Jump to Recipe
These oatmeal cookies are adapted from my mother’s oatmeal cookie recipe that she used to make when I was a child – and that we started baking together later. The variations to the recipe include browning butter, and adding chocolate chips.
Oatmeal cookies are a forever favorite to many, and a household staple like it was in mine because they are pretty easy to put together and require barely a whisk and a bowl. This modernized version will probably be one of the best cookies you’ve had in a while.
Why you will love them?
THE FLAVOR of these cookies is so incredibly good! I bet you won’t be able to eat just one. The browned butter gives them a new depth, highlighting nutty tones that pair well with oats and chocolate.
These cookies are soft on the inside, and crispy on the edges. The ideal combination for an irresistible cookie! They are also a one-bowl-and-done cookie recipe and the ingredients are pretty basic and easy to find. There is also no need for equipment or fancy mixers.
You can play with the size of your cookie for bakery-style giant cookies or smaller bite-size cookies to share.
Ingredients for Brown Butter Oatmeal Chocolate Chip Cookies:
I’ve adapted this cookie recipe from my childhood oatmeal cookie recipe to include brown butter. The flavors are deeper and more complex, which in turn make them totally irresistible and will be one of the best cookies you’ve had in a while! Here are the ingredients:
- Butter: Unsalted butter that is browned deepens the flavor of these cookies. The nutty aroma of the brown butter is the best part. You can substitute for melted butter if you don’t feel like browning it but it is worth it!
- Sugar: This recipe uses two types of sugar. Brown sugar will add flavor and add moisture to the cookie, keeping it soft and chewy while the ¼ cup of white sugar will also sweeten them and let those edges crisp up when browned.
- Eggs: you will need just 1 for this recipe.
- All-purpose flour: all-purpose flour gives it the necessary structure and perfect chew.
- Oats: I use rolled oats for added texture but you can substitute with steel cut if desired.
- Salt: boosts sweet flavor and brown butter always!
- Baking soda: leavening agent for the perfect cookies.
- Vanilla extract: use your favorite or what you have on hand. Adds delicious flavor to your cookie dough.
- Chocolate chips: I love to use dark chocolate for this recipe – like this one – although it’s optional, it is worth it if you like chocolate! You can sub for chocolate chunks or raisins.
Tips for making brown butter:
- Cut butter into equally sized pieces, about 1 tablespoon squares. This will ensure it melts evenly.
- Swirl the pan or stir constantly to brown butter evenly and avoid burning milk solids at the bottom. Do not leave the stove!
- Medium heat is best. Avoid high heat as it may burn the butter and low heat may take too long.
- Browning the butter slightly evaporates its water content and may affect the wet-to-dry ingredient ratio of your recipe. Cook until just golden brown and stop the cooking process to avoid more water from evaporating.
- Try to see through the foam by pushing it away to check for golden brown butter and stop cooking immediately once you see the right color and it emits a nutty smell. From here, it can burn quickly and taste bitter.
- Remove brown butter from the saucepan to stop the cooking process. Place in a heat-resistant container to cool and use later (even if a few minutes later).
- Brown milk solids may appear at the bottom of your liquid melted butter. This is totally normal and we will include it in the recipe, it holds extra delicious flavor!
Tips for making delicious Oatmeal Chocolate Chip Cookies:
- The number one rule of baking cookies is the same with any baked goods: DO NOT OVERBAKE! Yes, the cookies should only brown on the edges before you take them out of the oven. The rest will continue to set with the heat from the pan when cooling. This will also create a soft and chewy cookie with crispy edges. If you like crispy cookies, bake them longer for sure!
- Babysit your pan with the butter through the entire browning process. Things can burn quickly, and burnt brown butter can have an acidic taste that will not enhance the flavor of your cookies.
- Scooping the cookie dough out is the easiest thing to do. However, if you do not have a cookie scoop just use your hands or two spoons and roll out cookie dough into about 1 ½” or 2” balls.
- The cookies will spread. Separate them at least 2 inches and bake them into two cookie sheets if needed.
- Chilling the dough is a must! Do it for the texture and do it for the flavor! Firstly for the texture, it will help your cookie keep some shape and height when baked. Secondly for taste. Chilling the dough is like ‘marinating’ it. The flavors meld together and infuse your dough, resulting in better-tasting cookies.
- Baking times vary depending on the size of your cookie and your oven. Always evaluate the condition of the cookie inside the oven. I typically start 1 minute before the estimated time by turning on the oven light and seeing through the window. Then I open and check for set browned edges and soft centers and may add 1 minute or 2 if needed. If your oven runs too hot, start checking 1-2 minutes before the recommended time.
Brown Butter Oatmeal Chocolate Chip Cookies
- ½ cup butter 115 grams or 1 stick – cut into 1 tablespoon squares
- ½ cup brown sugar 100 grams
- ¼ cup white sugar 50 grams
- 1 egg large
- 1 cup all-purpose flour 120 grams
- ¾ cup rolled oats 60 grams
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp vanilla extract
- ¾ cup chocolate chips 130 grams
- Place the cut butter in a light-colored saucepan over medium heat. Stir constantly until the butter begins to foam and turn a golden brown color. Do not leave the pan unattended and stir constantly. This process takes between 6-8 minutes. As soon as the butter starts to brown, take it off the heat and pour in a heat resistant container to let it cool for a few minutes. The melted butter will be golden brown (dark yellow), have a nutty smell, and may have brown milk solids at the bottom, this is normal and will all be incorporated in the recipe.
- In a large bowl, beat together the cooled butter and both sugars, until well combined. Whisk in the egg and vanilla.
- Add in flour, oatmeal, baking soda and salt and mix again until combined.
- Add in chocolate chips and mix to distribute well.
- Refrigerate the dough for at least 30 minutes or until you are ready to bake them.
- Once you are ready to bake the cookies, preheat the oven to 350°F and line a large cookie sheet with parchment paper. With an ice cream or cookie scoop, scoop the cookie dough and place them 2 inches apart on the prepared sheet. For large 2 oz scoops, bake approximately 16 minutes and for small 1 oz scoops, bake for 12 minutes or until the edges of the cookie are golden brown and the centers are still soft.
- Remove the pan from the oven and let the cookies rest in the pan until completely cooled. Enjoy!