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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 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 | 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. 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 | 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.

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. Hi there,
      Sorry, I have not tested that so I’m not sure it would work! You could try a vegan butter though! Let me know if I can help in any other way! xx

  1. 5 stars
    My cookies turned out really dense, and before baking, the dough was really thick. Any ideas why that happened?

    1. Hi Stephanie,
      Thanks for giving this recipe a try and sharing your feedback! It’s very normal for this dough to be thick, that comes from the oats. Did you try the tapping of the baking sheet? That will release the air in the cookie making them lighter. Let me know how I can help! xT

  2. Can you freeze the dough to bake later? I usually make a double recipe of cookie dough, scoop into balls, put in freezer bags, and freeze until we’re ready to bake a batch…or just a few. Haven’t tried this recipe yet, but it looks yummy (and sounds yummy from the reviews)!

    1. I’m not sure what I did wrong but the recipe came out very buttery and the texture had more of a crumble consistency than a dough. Any tips on how I can improve? I used 2 sticks of butter as instructed and browned it, but when I mixed in the brown sugar it was very liquid-y.

      1. Hi Olivia,
        Thanks for trying this recipe and sharing your feedback! Once the flour and oats were added was it still liquidy? I would try mixing just a touch longer to see if the dough comes together more. I hope this helps! xx

    2. Hi Sharon,
      Of course, that will work well for you! Let me know if you have any other questions, I hope you love these cookies! xT

  3. 5 stars
    These cookies are perfect in every way!! The flavor and texture is on point and the nutty aroma of the brown butter is absolutely divine!! I added some pumpkin pie spice and espresso powder to mine to elevate the flavor and used a large cookie scoop to make them extra thick and gooey!😍 As always, thank you for this amazing recipe!!!

    1. Hi Abby,
      Wonderful!! I’m so glad to hear that this recipe was a winner, I appreciate you making it and your comment! xx

    1. Hi Peggy,
      Happy Monday!! Thanks so much for trying this recipe out, I love to hear that it turned out well for you! Have a great week! xT

  4. 5 stars
    Currently have these in the oven and they smell amazing. I used 1.5 cups of chocolate chips and a half cup of dried dates in them because I’m using this as a base for lactation cookies. I’m so excited to try them I know they will be a hit! I was nervous as this was my first time browning butter for a baking recipe but I’m amazed at the aromatics.

    1. Hi Diana,
      Amazing!! So glad to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend:)

  5. Love the recipe. Curious if you can refrigerate the dough to bake after dinner so we can eat warm cookies?

    1. Hi there,
      Happy Friday! I am thrilled to hear that this recipe was a winner, thanks a lot for making it and sharing your review! Yes, that will work for you!🍓🍑 x

    1. Hi Deb,
      I like to use Ghirardelli chocolate chips or Chocolove bars to chop into chunks. Let me know if you give this recipe a try, I hope it’s delish! xx

    1. Hi Kathleen,
      Fantastic!! I love to hear that this recipe was enjoyed, thanks a lot for making it! xx

    1. Thanks so much Holly!! I love to hear that you have been enjoying these cookies and I appreciate you making them so often! xT

    1. Hey Sandy,
      Happy Wednesday!🌤️🌸 I appreciate you making this recipe and your comment, so glad to hear that it turned out well for you! xx

    1. Hey Jessica,
      Happy Memorial Day weekend!🇺🇸 I love to hear that this recipe turned out well for you, thanks a bunch for making it! xx

    1. Thanks so much Kym!! I’m so glad to hear these cookies turned out well for you and I appreciate you making them:) xT

    1. Hi Meredith,
      Amazing!! So glad to hear that this recipe was enjoyed and thanks a bunch for making it! xx

  6. 5 stars
    Literally the best cookie recipe ever. Reasonably easy and extremely delicious. It’s a success everywhere I cook it.

    1. Thanks so much Julio!! I love to hear that you have been enjoying this recipe and truly appreciate you making it so often:) xT