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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 |

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 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 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 |

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 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 |

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 |

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 |

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.



  • 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 |

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  1. 5 stars
    It’s been a long day at work and a sugar craving hits…What to do? Pull up HBH and see what’s looking good (everything). 🙂 These cookies hit the spot. I love the chunks of pooled, melted chocolate. I baked half tonight and am chilling the rest for freshly baked treats when my daughter has little friends over tomorrow. I know they’ll devour them, too.

    Thanks for another homerun recipe, Tieghan. (Truth be told we ordered takeout for dinner to give me time to make these…priorities, right?)

    1. Hey Aimee,
      Fantastic!! Thanks so much for making this recipe and your comment, so glad it was a winner:)

    1. Hi Meg,
      So sorry, why do you want to blend them into oat flour? I wouldn’t recommend that for this recipe:) Please let me know if I can help in any other way! xT

  2. This is my all time Fav cookie recipe and everyone loves them!! Would I be able to sub the same ratio of chocolate chips to raisins?

    1. Hey Carley,
      Happy Friday! Thanks a lot for making this recipe so often and your comment, so glad to hear it is always enjoyed! Sure, raisins would be great! xT

  3. 5 stars
    Hello! Can I use white chocolate chips for this recipe? And do you know the total yield of this recipe in grams? Oh I also wanted to ask the portion size of each cookie in grams. Thanks! I’m so excited to make this lovely cookies 🙂

    1. Hey Calliah,
      Sure, you could use white chocolate chips here. If you click “metric” under the list of ingredients, all of the measurements will convert to grams for you. Please let me know if you have any other questions! xT

  4. These are the best!! I use vanilla bean paste instead of extract and it really intensifies the flavor! Definitely let the butter cool for a while before you start to mix in the ingredients! For my oven I did 350° for about 10-12 minutes and they came out perfect! This is my favorite recipe and it made me love oatmeal cookies!!

    1. Hey Daniella,
      Happy Sunday! I appreciate you trying this recipe, so glad to hear it turned out well for you! xT

  5. 5 stars
    So easy to make and they look amazing. Chewy & delicious

    I make mine smaller so it make more than 2 dozen. Do you think the dough could be frozen in balls to bake more later?

    1. Hey Katie,
      Fantastic! I appreciate you making this recipe and your comment, so glad to hear that it was enjoyed! Yes, you could totally freeze the dough! Xx

  6. 1 star
    I followed all of this exact. The dough was super greasy and sticky so the chocolate chips were just falling out of the dough balls. Baked a few of them and they didn’t spread, like at all, and were kind of flavorless and dry?! And as those cooked, I added more flour to the dough because it was so wet and sticky, but now I know, they still randomly baked like they had too much flour in them??

    I’m so sad. I used the last two sticks of our kerrygold butter to make these.

    1. Hi Ashley,
      Thanks for trying these cookies and sharing your feedback, so very sorry to hear they did not turn out for you. Any chance your dough needed to be chilled slightly? Did you allow the browned butter to cool? And did you mix by hand or did you use an electric mixer? I think any of these could have created some issues here. Let me know how I can help! xT

  7. Tieghan, I need to make some cookies without chocolate. Have you ever made these with just oatmeal, raisins and maybe nuts instead?

    1. Hi Kris,
      So sorry, I have not, but I don’t see why that wouldn’t work for you! Let me know if you give this recipe a try, I hope you love it! xT

  8. 5 stars
    Made these delicious cookies this afternoon and they are simply wonderful! Thank you for a great recipe.

    1. Hi Denee,
      Happy Sunday! Thanks so much for making these cookies, so glad to hear that they were enjoyed! xT

    1. Ohhh love this idea, Elizabeth! Thanks so much for trying these cookies and your comment! Have a great Sunday! xT

      1. Hi Lanny,
        That should be okay for you to do, I would just be careful on the amount of flour you add. I hope you love this recipe! xx

  9. 5 stars
    Made these for the family, and they are always a winner. I add 1TBL of dark maple syrup for a bit of a spin, but it’s not needed. This recipe made chocolate chip cookie converts out of some oatmeal raisin folx. Thank you!

    1. Hi Juliann,
      Amazing!! Love to hear that this recipe turned out well for you, thanks a lot for making it! xT

  10. I have yet to leave a comment on one of your recipes here on the blog but I just have to say I’ve made this about 4 times in the last 3 weeks, we love it so much! The oatmeal adds such a wonderful chewy texture and makes it a little bit more fulfilling so we’ve being loving chocolate chip oat cookies and this recipe is just the best and most simple. One bowl(besides the pot to brown the butter) and it’s the easiest most delicious cookie recipe I’ve ever done!

    1. Wow, thanks so much Chanthida!! So glad to hear you have been enjoying these cookies:) Thanks for your comment! xT

  11. 5 stars
    These turned out perfect! I used half milk chips and half dark choc chunks, and added a little extra vanilla. Hubs loves them, too 🙂

  12. I absolutely love these and make them all the time. I was thinking about adding some cinnamon, is this a terrible idea? If not, how much? Thank you for creating our favorite family cookie!

      1. 5 stars
        Just made them the second time this week with the cinnamon and they were so delicious! A teaspoon was the perfect amount for just a little pop. Thank you, Tieghan, for creating so many of our family’s favorites! We adore you.

          1. Made these today & they are so good! The dough did seem a little soft so
            I put it in the fridge for a bit and then left it sit on the counter for about 10 min before baking. The texture is perfect and the flavor is so good!

          2. Hey Jenn,
            Amazing!! Love to hear that this recipe turned out well for you, thanks a lot for making it! xT

        1. Hi there! I am not a baker but I am going to attempt these. Do you get a better result to place dough in fridge for an hour prior to cooking? Love all your recipes!!

          1. Hi Dayna,
            Unless your dough is super warm, there is no need to place it in the fridge:) Please let me know if you have any other questions! xT

  13. 5 stars
    OMG these cookies are delicious! The recipe was easy to divide for a small batch which is good because I’d have eaten them all. The only thing I did differently was after mixing I let the cookie dough sit for about 15 minutes, which I do now with all my cookies.

    1. Hi Donna,
      Thanks so much for making these cookies and sharing your comment! I love to hear that they turned out well for you:) xT