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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.
Love love love this recipe!! I add sliced almonds, dried cranberries and blueberries, and half semi sweet and white chocolate chip. Everyone LOVES them! Thank you so much for this recipe!
Thanks so so much for trying out this recipe! Have a lovely day! xT
They came out dry, I omitted the coconut bcuz I don’t care for coconut, and I took 2 min off time.. help! What did I do?
Hey, Tieghan! I love all your recipes! Chocolate chip cookies with oats are my fave, but my family isn’t as fond of the oats. Could I substitute toasted pecans for the oats?
Thank you so much for the happiness your recipes bring!
-Allie
Hi there! I personally haven’t tried this recipe without the oats so I can’t say for sure! xT
Made these this morning, and WOW! Absolutely delicious! I’ll be making these again.
Thank you so so much!! xT
These are sooo good! Definitely saving this recipe. Halved the recipe by using the metric version of the ingredients listed and it turned out perfect. They are a little crisp on the outside and soft on the inside. Not cakey or fluffy.
Thank you so much for trying out this recipe! Hope you enjoyed it 🙂 xT
Wondering if you could use quick oats or do they need to just be regular rolled oats?
Hi there! I haven’t ever tried this recipe with quick oats before so can’t say for sure! xT
I used both types of oats to make these cookies and the regular rolled oats are the best!! The quick oats cookies came out very DRY and the rolled oats were very soft and wonderful hope this helps
These are my absolute favorite 😍 the only change I’ve made is to chill the dough for 5-10 min in the fridge.. it makes them so much easier to roll. Everyone that tries these RAVES! I have to keep myself from making them too often.
So glad you enjoyed this recipe! Hope you’re having a lovely weekend! 🙂 xT
Best recipe ever! The key is browning the butter and the coarse sea salt is absolutely amazing! Thank you for sharing!
Thank you so much for giving the recipe a try! Have a great day! xT
These are phenomenal!! I’ve made them multiple times at home and brought them into my office and my husband’s office… they’re usually gone within minutes!!
Thank you so much for taking the time to leave a comment! Glad you enjoyed the recipe! Have a great day 🙂 xT
I don’t think I have ever had an oatmeal chocolate chip cookie that I didn’t like, so these are still really good, but I wish they were a little sweeter and less cakey.
Thank you so much for giving this recipe a try! I’m SO glad you enjoyed it! And I appreciate the feedback! xT
Can I do a 1-to-1 substitution for gluten free flour? 🙂
Hi Molly! I’m so sorry I haven’t ever tried these GF before! xT
Hi, would love to make these fresh out of the oven for after dinner on Sunday 🙂 can any of the steps be done ahead?
Hi there! Yes you can definitely make the dough ahead and then just let it come to room temp before putting into little dough balls and baking! xT
I’m making this recipe to send as part of a college care package ~cookies are baking now… if the cookies taste as good as the batter (I know- don’t eat raw batter!) these will be heavenly!
Thank you so so much for trying out the recipe! Have an awesome weekend! xT
An excellent recipe!
I have made it three ways…exactly as written ..with added toasted pecans.. and with crunched up heath bars instead of chocolate chips and chunks. All were wonderful …thanks so much! ..
Hi! Thanks so much! I’m so happy to hear you enjoyed this recipe! xT
Hi, Tieghan! I’m in the mood to bake oatmeal cookies, and my son doesn’t like raisins, lol. I stumbled across this recipe and found I only have two bars of unsweetened baking chocolate? Would that work if I chopped it up, or will it be bitter?
Hi there! Yes, you can definitely chop up the bars of chocolate! xT