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(Kind of like) Mom’s Brown Butter Oatmeal Chocolate Chip Cookies. Homemade chocolate chip cookies made with browned butter, sweet brown sugar, and oats. A classic cookie made better with the addition of brown butter and, of course, plenty of melty chocolate. These cookies can be lightly sprinkled with sea salt for a salty-sweet cookie bite. Sometimes you just need to bite into the classic oatmeal chocolate chip cookie we all know and love.

Brown Butter Oatmeal Chocolate Chip Cookies | halfbakedharvest.com

I have so many memories of baking my mom’s oatmeal chocolate chip cookies. She’d make them once a week and even became a little famous for them. She knew the recipe by heart! Oats, flour, baking soda, salt, sugar, brown sugar, vanilla, canola oil, and a ton of chocolate chips.

Her recipe called for canola oil, which I prefer not to use. So basically what I’ve done with these cookies is replace the canola oil with browned butter.

I mean, brown butter? Canola oil? I’m going to pick brown butter 100% of the time!!

Brown Butter Oatmeal Chocolate Chip Cookies | halfbakedharvest.com

The details are simple

As with a lot of my cookie recipes, start with browning the butter.

I like to use a medium skillet and brown both sticks of butter over medium heat. Simply let the butter cook until it bubbles up and foams on top. This is when I turn the heat off and continue to allow the butter to cook in the pan.

Little brown bits will form on the bottom of the pan. Those are the nutty little bits that will make your recipes extra delicious. Especially with the oats. I found the pairing to be really special.

When the butter has browned, the rest goes pretty much as you would think. I don’t use a mixer for these, just a good old-fashioned spatula will do the trick. Mix the butter with brown sugar, eggs, and vanilla. The only difference from my mom’s recipe is that I nixed the granulated sugar completely.

Brown Butter Oatmeal Chocolate Chip Cookies | halfbakedharvest.com

I don’t think it’s needed for sweetness and I love the flavor brown sugar adds over granulated sugar. I will say that if you love a traditional really sweet cookie, you might want to add 1/2 cup of granulated sugar. It’s up to you, but we think the cookies are sweet enough as written!

So after you’ve got your wet ingredients (+ brown sugar) together, then add the dry. Flour, oats, baking soda, and a small pinch of salt.

Mix in the chocolate chips. Or do it like me and mix chocolate chunks with chocolate chips. I usually use 1 1/2 cups of chocolate chunks and 1/2 cup of semi-sweet chocolate chips.

Either way, it will be delish!

Brown Butter Oatmeal Chocolate Chip Cookies | halfbakedharvest.com

We love a flatter cookie, so I gently press the dough balls down, then bake.

While the cookies bake, you’ll smell the wonderful scents of rich butter and vanilla. All the scents we love most. I highly recommend enjoying a cookie straight off the pan with a sprinkle of sea salt.

Holy freaking yummm! So simple, so delicious, and the classics never go out of style!

Brown Butter Oatmeal Chocolate Chip Cookies | halfbakedharvest.com

Looking for back-to-school recipes? Here are a few ideas: 

Cookies n’ Cream Chocolate Chip Cookies

Vegan Double Chocolate Chunk Cookies

Healthier Homemade Nutter Butter Cookies

Lavender Lemon Sugar Cookies

Lastly, if you make these Brown Butter Oatmeal Chocolate Chip Cookies. be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Brown Butter Oatmeal Chocolate Chip Cookies

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Calories Per Serving: 279 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
    2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.
    3. To the brown butter, mix in the brown sugar, eggs, and vanilla, mixing until smooth. Add the flour, oats, baking soda, and salt. Gently fold in the chocolate.
    4. Roll the dough into rounded tablespoon size balls and place 2 inches apart on the prepared baking sheet. Gently flatten the dough down. Bake 8 minutes. Remove from the oven, rotate and tap the baking sheet on the counter 1-2 times to flatten. Bake another 2-3 minutes or until the cookies are just beginning to set on the edges.
    5. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt (if desired). Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days. 
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Brown Butter Oatmeal Chocolate Chip Cookies | halfbakedharvest.com

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Comments

  1. I used salted butter but it is not browning very easily, I used a stainless steel skillet and the butter just continued to bubble and not brown. What do I do?

    1. Hi Sara,
      Thanks for giving the recipe a try, sounds like the butter just needs more time:) I hope this helps! xx

  2. If I wanted to prep and freeze these for later what would be the steps/suggestions to do that? Planning to make these this week and I’m so excited!!

    1. Hey Katy,
      I would just fully bake the cookies and then freeze them or freeze the individual dough balls. I hope you love the recipe! xx

    1. Hi Patricia,
      Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx

  3. I raved about your zucchini orzo meal to my sister, and she said it was one of the best things she’s ever made. Also, I think the photography on your website is really unique.

    1. Hi Kate,
      Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx

  4. LOVE LOVE LOVE this recipe. I decreased the Pat to get a more flour like texture and it was a hit! The cookies were gone within two hours!

    1. Hey Jazmin,
      Happy Sunday! I love to hear that this recipe turned out well for you and appreciate you giving it a try!🍂 xT

  5. I usually use Unsalted butter and your recipe calls for salted. Would I need to add more salt to this recipe or would it still taste the same without the salted butter?

    1. Hey Sharon,
      I would add 1/4 teaspoon of salt. I hope you love these cookies, please let me know if you give them a try! xT

  6. Why baking soda and not baking powder? Doesn’t baking soda require an acid (buttermilk for example) to activate?

    1. Hi Anil,
      Not necessarily, I always use baking soda in my cookies. Please let me know if you give the recipe a try, I hope you love them! xT