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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.
Baked these exactly as instructed in the recipe and ate warm. These are one of the most divine cookies I have baked in my 65 years! Thank you for this recipe that I will definitely make over and over for my grandkids and hopefully they have the same memories as you do.
Hey! Thank you so much for trying the recipe out! Love to hear that it was enjoyed! 🙂 xT
I’m a self proclaimed cookie snob. And this cookie? This is absolutely fantastic! Thanks for this keeper of a recipe!
Wow thank you SO much Mary! Love to hear that! 🙂 xT
Hi there! I doubled
this batch and my cookie dough came out a little to soft to form into balls. I’m thinking maybe my brown butter wasn’t cool enough. I’m popping it in the fridge overnight to help firm it up. Should that stop it from spreading in the oven? I may freeze the dough into balls in the morning if the dough thickens, and hoping that may help it from possibly spreading as well. Should I add more flour or do you think chilling the dough would be enough?
Hi there! I think you could chill the dough and it should be fine! xT
Made these with gf 1:1 flour and they were great!
Awesome! Love to hear that you were able to make these gluten free! xT
My daughter in love told me that your ‘brown butter oatmeal chocolate chip cookies’ are the best she’s ever had. I am getting ready to make them just now! Thank you for the recipe!
Wow thank you so so much! xT
Do you think using 1.5 cups chunks and 1/2 cup cup white chips would be good?
Yes, that would be delish! 🙂 xT
These were so good! I haven’t made oatmeal chocolate chip cookies in a while and the recipe I used to use didn’t have browned butter (which I’ve been using for regular chocolate chip cookies), and once you have browned butter desserts you just can’t go back to regular butter. I’m so happy I found this recipe! I used semi sweet chocolate chips and added a pinch of pumpkin spice and nutmeg.
Thank you so much! Sooo happy to hear you enjoyed this recipe! 🙂 xT
I made these today and they did not disappoint. The nuttiness of the brown butter elevates these oatmeal chocolate chip cookies… for real, for real. I wish I could show you the picture. They are beautiful too.
Thanks so much for trying out the recipe! 🙂 xT
I LOVE this cookie! I first made them this fall and made ice cream sandwiches with them. I am taking them to my neighborhood cookie swap, AND they are in my Christmas Box this year. The brown butter gives this cookie a beautiful, rich flavor with the brown sugar. Even the dough is beautiful.
Thank you so much Sherryl! xT
Can you put nuts or do you need to omit chocolates before you put in some nuts?
Just made these today. Easy, yum, and kept the hubby and kids coming back for more. Good thing it was quite a large batch (yielded more than 24 cookies). I love oats, can I increase the amount of it next time? Thanks for the recipe, a keeper!
Thank you Irene! I haven’t ever added more oats to this recipe, as it could change the consistency of the dough! xT
Delish!! Favorite go to cookie- love how easy they are to mix up.
Thank you so much for trying out the recipe! Have an awesome weekend! xT
Can I use raisins instead of chocolate?
Yes, that should work just fine! xT
Made them tonight. Ran out of brown sugar so substituted with half maple sugar. YUM. Flavor worked really well with this. So good.
Thank you! So glad to hear you’re enjoying this recipe! xT
I made these today for fun. They turned out really good, but they were missing something. I feel like I’ve made a similar brown butter chocolate chip cookie recipe from your site before that included malted milk. I remember those being magically delicious. I also yielded 36 good sized cookies from this recipe which was awesome too since I expected 24. I just used the tbsp I used to scoop flour into the measuring cup. The dough freezes nicely. I flatten the balls before freezing them so when we want to bake them from frozen, they’ll be more cookie shaped and less vertical puffed shape. Wish I could find the one with malted milk again though.
Thank you so much! Hope you have a great fall season! 🙂 xT
https://www.halfbakedharvest.com/brown-butter-malted-chocolate-chunk-cookies/
I think this is the recipe you’re thinking of. I’ve made both of these and they’re so good!
Can I chill the dough/bake some later and still have the same great results? ~Thanks!
Yes! That should work just fine! I would recommend rolling into balls, freezing, and then baking! xT
Amazing cookies! Better than bakery cookies and loaded with tons of chocolate. I used half dark and half semi sweet and loved the combo.
Thank you so much for trying out the recipe! Have a great week! xT
These are delicious. I wanted to bake something as a thank you and this recipe was simple and quick.they turned out perfect.
Thank you so much Vicki! xT