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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.
The yummiest!!!!
Hi Alyssa,
Happy Sunday!! Thanks for your comment and making this recipe, love to hear it was a hit! xT
My husband just told me never to make these again. He can’t stop eating them. 🙂
Malle ingredients in a little differ t method turned into a wonderful treat!
Lol ooops! Thanks so much for trying this recipe, Janet! So glad to hear the cookies were a hit! xx
My new go-to cookie recipe. So delish!
Thanks so much Venessa!! Love to hear that you enjoyed this recipe! Have a great week:) xT
These are the best oatmeal cookies I have ever had! I had a bag of Reeces pieces baking chips leftover from Halloween and they were the perfect addition. Also, I heard on a food podcast that if you let your oatmeal cookie dough sit for about 30 minutes before baking, it allows the oatmeal to absorb some of the moisture and the cookies will be softer. I tried it and it made the cookies perfect! The flavor of the brown butter is so nice, may never be able to have a regular oatmeal cookie ever again.
Hey there! Thank you so so much for trying out the recipe! I appreciate you taking the time to leave a comment as well! 🙂 xT
Absolutely the Best Oatmeal Chocolate Chip Cookies I have ever made !
Thank you SO much Laura! So glad you enjoyed these cookies! xT
This is officially my go-to cookie recipe. Perfection!
Thank you so much for trying out the recipe! Hope you’re having an awesome weekend! 🙂 xT
These are some of the best cookies I’ve ever made! I subbed out 1/2 cup of chocolate chips for toasted chopped pecans, and that added a lot to the already nutty flavors going on. And while I get tired of every dang cookie and candy having salt on it these days, a sprinkle of flake salt on top of these cookies took them over top!
Wow thank you sooo much Susie! Love to hear that! xT
These were OUTSTANDING! Rave reviews from anyone who tried them. This was my first time browning butter for a recipe (yay!) and I will do this FOREVER.
One note: I only had unsalted butter so I added 1/4 tsp of salt per stick of butter and it was perfect. Easy fix!
I wasn’t sure about the flaky sea salt, but its an absolute must!
Hey there! Thank you so much! So glad to hear you enjoyed the recipe! 🙂 xT
Can the cookie dough be made and refrigerated or frozen to bake later?
Hi Stacy! Yes, you can definitely freeze this dough if you’d like! 🙂 xT
Wanting to double check…salted butter and added salt? Just don’t want them to come out crazy salty. Thanks!
Hi Erin! Yep, that’s correct! They shouldn’t come out too salty, the salt just helps bring out all the flavors of the cookies! 🙂 xT
Will the cookies freeze well after they are baked?
Yes, you can freeze these after baking! xT
Hi! Could you suggest an egg substitute for an egg allergy?
Hi Katherine! You could try out chia or flax egg in this recipe! xT
These are absolutely delicious. I used chocolate chips instead of chunks and they were great.
Thank you so much for trying out the recipe and leaving a comment! Have a wonderful week! xT
These are the best oatmeal chocolate chip cookies I have ever made! I love the brown butter and whole oats. They add a wonderful depth of flavor. I made mine with 1/2 semi-sweet and 1/2 dark chocolate chips. The sea salt enhances the flavor. This will be my go-to recipe for chocolate chip cookies going forward.
Hey there! So glad you enjoyed this recipe! Thank you so much for giving it a try! xT
hi! I have not made yet- do you think I can substitute whole wheat flour for the all purpose? thanks!
Hi Tara! I’m so sorry I haven’t ever tried that before! So sorry! xT
So good! I just made these with whole wheat pastry flour because I was somehow out of white. They taste amazing!
So glad you enjoyed these cookies! 🙂 xT
Hi Tara, I recently made these with white spelt flour and they turned out great! I did a straight swap for the wheat floor measurements. They’re absolutely delicious and the spelt flour added even more nuttiness!