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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.
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!!
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.
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!
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!
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
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
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.
Ingredients
- 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)
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.
Exceptional cookies!!! The instructions are fantastic and the cookies are so delicious!! This is my new favorite cookie recipe! Thank you for sharing so much happiness and joy through your recipes!!
Hey Gabriella,
Amazing!! So glad to hear that this recipe was enjoyed, thanks a lot for making it! Have a great weekend!! xT
Delicious. The brown butter makes a world of difference in taste along with s dash of grinded corse salt.
Hey Claudia,
Wonderful!! I love to hear that this recipe turned out well for you, thanks so much for making it! xx
I think I might have done something wrong? I browned the butter, put all the liquids in the bowl and then the flour and oats but it’s all really liquid… I halved it up top to 12 cookies but followed everything as it said. Not sure what went wrong.
just figured it out. the cup of butter doesn’t update when you change the portion size, suggestion to fix that up if possible! guess im getting some more cookies to freeze 🙂
Ahh sorry to hear this!! I just tested and it lowered the measurement for me from 2 sticks of butter to 1 stick. Let me know if I can help in any other way! xx
Hi Ashley,
Thanks for trying this recipe, sorry to hear you had some issues!! Are you sure all of the measurements were correct when you cut in half? Let me know how I can help! xT
These cookies are the new favorite! I love the brown butter and always love flaky salt on things I make/bake. Question: can you make the dough and leave in fridge for a few days to make a few cookies at a time? We love them fresh out of the oven! Any ideas how many days the dough would be safe (due to the eggs).
Hey Lori,
Wonderful!!😃 I appreciate you making these cookies and sharing your comment, so glad they were a winner! I would probably not let the dough sit in the fridge for more than 4 days, you could also just freeze the dough! xx
These were so delicious! The browned butter and salt flakes on top are the perfect addition to elevate an oatmeal chocolate chip cookie. Will definitely make again.
Hey Allison,
Wonderful!!🌴🍍 I appreciate you making this recipe and sharing your review, love to hear that it turned out well! xx
is a Tablespoon of vanilla correct?
Hi Beth,
It sure is! Please let me know if you have any other questions, I hope you love this recipe! xT
Thank you so much!
They were perfect! I love your recipes & this is our new favorite cookie!
The cookies are “ok”. One thing to note is that it’s a dry kind of cookie, not chewy and the sweetness comes mostly from the chocolate. Still searching for that chewy-brown sugar & oatmeal-chocolate chip cookie.
Hi Natasha,
Thanks so much for making these cookies and sharing your feedback! Sorry to hear they weren’t your fave! Let me know if there is anything that I can help with! xx
When I have dry cookies, I do what my Mom did, add 1 teaspoon of clear Karo corn syrup to my wet ingredients. Not the healthiest but no more dry, hard cookies and give you a bit more sweetness.
These turned out so perfectly. What an easy, one bowl recipe! My family loved them. Will definitely be making them again! Super quick, super rewarding bake!
Hey Katie,
Happy Monday!! ☀️⛅️ I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
Amazing cookies. The browned butter is key!! I’m no baker so this was super simple and delicious and I loved how they came out. Froze some of the rolled up batter for another batch next time too!
Hey Vivian,
Happy Sunday!! Love to hear that this recipe turned out well for you, thanks so much for making it! xT
These are perfection! My new favorite cookie recipe!
Hey Katie,
Happy Sunday!! Love to hear that this recipe turned out well for you, thanks so much for making it! xT
Made these to switch up from my normal chocolate chip cookies and the brown butter makes such a difference. Sooooo good! Will definitely be making these again!
Hey Kaycee,
Wonderful!! Thanks so much for making this recipe and sharing your comment, so glad to hear it was a winner! xT
Made this after not having baked in a very very long time. THEY WERE A HIT!!! Very easy to make and soooooo yummy. My husband wanted me to add dried cranberries to half the batch and that turned out really good too! Thank you so much for this recipe!
Hey Noelle,
Happy Wednesday! ⛅️🌈 I’m so glad to hear that this recipe worked well for you and I appreciate you giving it a try! xx
Made these for a ladies night and not one was left in my cookie jar. Such a good recipe!!!
Hi Shanah,
Fantastic!!🐣 Thanks so much for making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
These are delicious! The brown butter added so much flavor. The salt on top is a must.
Hi Laura,
Happy Sunday!😃 Thanks so much for trying this recipe and sharing your review, so glad to hear it was enjoyed:) xT
nice
Thanks Nate!
My favorite cookie of yours to make! Thank you!
Thanks so much Kelsi! Love to hear this!