This post may contain affiliate links, please see our privacy policy for details.
(Kind of like) Momโs 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.
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
I have so many memories of baking my momโs oatmeal chocolate chip cookies. Sheโd make them once a week and even became a little famous for them. She certainly 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 Iโve done with these cookies is replace the canola oil with browned butter.
I mean, brown butter? Canola oil? Iโm going to pick brown butter 100% of the time!!
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. Then 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 donโt 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 momโs recipe is that I nixed the granulated sugar completely.
I donโt think itโs 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. Itโs up to you, but we think the cookies are sweet enough as written!
So after youโve 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!
We love a flatter cookie, so I gently press the dough balls down, then bake.
While the cookies bake, youโll 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!
Looking for back-to-school recipes? Here are a few ideas:ย
Cookies nโ Cream Chocolate Chip Cookies
Vegan Double Chocolate Chunk Cookies
Healthier Homemade Nutter Butter 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, donโt 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
Ingredientsย
- 2 sticks (1 cup) salted butter
- 1 1/4 cup brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 cups old fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups chocolate chunks or chips
- flaky sea salt, for sprinkling, (optional)
Instructionsย
- 1. Preheat the oven to 350ยฐ 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.ย
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
While these cookies are okay, I was disappointed that they do not form well. They are VERY dense and donโt spread at all.
Thereโs also SOO much chocolate to dough, and the ratio is slightly off.
Hi Kolbi,
Thanks so much for trying these cookies and sharing your feedback, so sorry to hear they were not enjoyed!
Made these tonight and they are delicious!
I put the old fashioned oats in my food processor and pulsed them into a powder.
I donโt like the whole oats in my cookies.
I love this recipe!!
Hi Teresa,
Happy Friday! Thanks a bunch for making this recipe and your feedback, so glad it was a hit!
I made the recipe as is and they were good but the oatmeal tasted raw so I experimented and added the oats to the brown butter mix while still warm and let it sit until cool. Then I added the eggs, Brown sugar etc.. I added a little Baking powder to the other dry ingredients and sifted it into the wet mix before mixing. Than folded dark chocolate chunks only and refrigerated the dough for 30 minutes before rolling and baking.
They came out unbelievably good. I used flake salt on half which I prefer but my daughter likes without
Hey there,
Awesome! Thank you so much for making these cookies and sharing your notes on what worked best for you! So glad to hear they were enjoyed!
I put the old fashioned oats in my food processor and pulsed them into a powder. I donโt like the whole oats in my cookies.
made this recipe and it was absolutely delicious!! i used a bit less sugar and also put in a bit of granulated sugar with the brown sugar. i also used a bit less flour and more oats. made mine with dark chocolate chunks and it turned out wonderful!!!
Hey Prerana,
Perfect! Love to hear this recipe was enjoyed, thanks for making it and your comment.
Have the best week!
Hi Tieghan!
I adore this recipe since itโs so easy and so delicious. Would this recipe freeze well? If so, how would you recommend baking from frozen? The best way I could think of would be to freeze the individual cookies in pucks rather than balls to get the same flattening effect. Thanks!
Hey Cara,
Thanks so much for making these cookies! Yes, you could totally freeze the dough. I would make from frozen as directed and may just add 2-3 minutes. I hope this helps!
Could these be made into bars?
Hey Jayne,
Sure, that should also work nicely for you! Let me know if you give this recipe a try, I hope you love it!
So yummy and easy to make in one bowl. Only thing I did a little different was let the brown butter cool on the counter for about 10 minutes. Cookies came out great. Make sure you press down on them before the oven (as instructed) since this recipe doesnโt spread.
Hey Krista,
Happy Sunday! Thanks a bunch for making this recipe and sharing your feedback, so glad to hear it was a hit!
These cookies are the best! My adult daughters and I have been making them for the last few years. I love that I can make them in one bowl. I wouldnโt change a thing!
Hey Kristin,
Happy Sunday! Thanks so much for making this recipe, so glad to hear it was enjoyed! Thanks for taking the time to comment.
Hey, I just tried this recipe and I let my dough chill in the fridge over night. Now I rolled out my dough and put my first batch in the oven and they didnโt spread at all. Have any ideas as to why?
Hey Amelia,
Thanks so much for making this recipe! It sounds like your dough was just too cold. Next time, I would let your dough come to room temp and you can gently press them down.
I hope this helps!
Can I substitute raisins for the chocolate chips? And can I add sweetened coconut?
thank you
Hi Gayle,
Sure, raisins would work. I have not tested with coconut, but you could certainly give it a try. Please let me know if I can help in any other way!
Great recipe-I made some adjustments based on comments. Decreased brown sugar by 1/2 c and added 1/4 cup granulated. Decreased flour to 1-3/4 and oats to 1 1/2. Turned out fabulous:)
Hey there,
Thanks for making this recipe. Love that it turned out well for youโthanks so much for sharing back!
This is my new favorite recipe โ taste is out of this world and is a real crowd pleaser!!
Hey Kristin,
Happy Sunday! Thanks a bunch for making this recipe and your comment, so glad it turned out well for you!
agree that the dough falls apart. curious why no baking powder..They are in the oven as I type. Curious as to how they come out. I picked this recipe because of no refrigeration prior to baking. Time crunch issue…..
Hi Lisa,
Thanks for trying this recipe, sorry to hear the dough was falling apart. I hope the cookies turn out well for you!
Cookies didnโt stay together. Tasted like separate ingredients like they didnโt combine. The dough wasnโt really dough. Fell apart.
Thanks for sharing your feedback, Noel. Very sorry to hear these cookies did not turn out for you!