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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.
I just made these and halved the recipe and the batter was so off. Added a bit more flour and oats but it wasn’t enough these cookies basically became like those lace cookies. Couldn’t figure out what the issue was until I realized the metric units is totally off compared to the US customary. Since the butter was still listed in cups it threw everything off.
Hi Tara,
Thanks for giving this recipe a try, so sorry to hear you had issues! The metric measurements are something we have to use provided by Google, sorry they were incorrect. xTieghan
OK, these have become my favorite cookies to make & EAT!! A few changes I made were: first time I made them I only had dark brown sugar…..awesome……that’s now what I use!! And I make my own brown sugar so it’s fresh & good. I also let my butter cool until barely warm before adding sugar. I just pour the hot butter into my mixer bowl and let it cool until just warm. I made a mistake of using instant oats one time, and turned out just fine. I also add 1T of espresso powder….yumm!! I use bittersweet chocolate chunks. I use a scoop to portion dough, and I get about 48, 2 1/2″ cookies on 2 sheets. I bake them with convection at 350 (which converts to 325) for about 7 minutes……rotate cookie sheets…..and bake for about another 6 minutes. This recipe is a keeper!! Thank you…….
Hey Rita,
Happy Sunday!! I love to hear that this recipe was tasty, thanks a lot for making it! Thanks for sharing what works well for you! xxT
The pictures are exactly what they turned out to look like!! So yummy wow. Perfect perfect recipe. Can’t wait to have an excuse to make these again. wow.
Hi Maria,
Perfect!! I appreciate you giving this recipe a try, I love to hear that it was a winner! xTieghan
This is our new go to chocolate chip cookie recipe! Followed the recipe, no adjustments, and they turned out wonderful. When our cookie dough goes from freezer to oven the cookies are smaller of course. If you freeze, consider letting the dough warm a bit before baking to get the beautiful spread.
Hi Rubianne,
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
Hi!
I just made these (with a few subs, but nothing crazy!). I halved the recipe, and the batter was very liquidy…any reason why that may be? I let the butter cool for 5 mins, but maybe that wasn’t enough?
Thanks!
Hi Almarie,
Thanks for giving this recipe a try! Was there anything you adjusted? Try popping the dough in the fridge to see if that helps! xT
Great recipe; unfortunately I couldn’t taste the browned butter. Maybe my taste buds were off. If I hadn’t been expecting the browned butter flavor, I would’ve given them 5 stars.
Hi there,
Thanks for making these cookies, sorry to hear you didn’t love them. Did you brown the butter long enough? Let me know if I can help! xx
These have just come out the oven and the smell AMAZING. I added some juicy dried cherries… because I just love chocolate and cherry!
Hi Cindy,
Perfect! Such a great idea to add the cherries, I love to hear that this recipe was enjoyed! xT
So delicious. My husband said these are the best cookies he’s ever had.
Hi Megan,
Happy Sunday!! I am thrilled to hear that this recipe was a hit, thanks a lot for making it! xT
I literally just baked these and they are delicious! I followed the recipe exactly and they turned out perfect!
Hi Valerienne,
Thanks so much for making this dish and sharing your review, I am so glad to hear it was enjoyed! Have a great weekend:) xx
The oatmeal came out so hard to chew, did I do something wrong? I also used cup 4 cup gf flour.
Hi Amy,
Thanks for giving the recipe a try, sorry to hear you had some issues. What kind of oats did you use? Was there anything else you adjusted in the recipe? Please let me know how I can help! xx
Recipe calls for 2C flour (not 4C) and 2C oatmeal.
I just made these cookies and they are delicious! I used gluten free King Arthur flour and substituted maple syrup since that’s what I had on hand and the taste is top notch! The browned butter is so worth it ?
Hey Elise,
Happy Sunday!! I love to hear that this recipe was a hit, thanks for making it! xTieghan
These cookies were AMAZING!!! They will forever be a new staple in our house. My 9 year old even said these were the best cookies ever. I took them to work and they lasted a whole 5 minutes.
Hi Elizabeth,
Fantastic! I am so glad your family enjoyed these cookies, thanks for making them! xTieghan
I made these this eve and they are so very delicious…the texture is different, in the best way possible. It’s chewy, caramel-y and…did I say delicious?? I froze the remaining batter in cookie size portions and I’m hoping that won’t alter the taste!!! Another family favorite…thank you❤️
Hi Alicia,
Perfect! I appreciate you making this recipe and sharing your review, I love to hear that it was a hit! xxT
Ohhhh myyyy
These are perfection. Can’t wait to serve them with ice cream tonight.
Sadly I am out of vanilla…so I used rum extract. Also delish!
Hi Ragan,
Happy Saturday! Thanks so much for making these cookies, I love to hear that they were enjoyed! xx
Perfection. I added pecans. Couldn’t find chocolate chunks but the semi sweet chips were great.
Hi Rochelle,
Awesome!! I am so glad to hear that this recipe was a winner, thanks for making it! Hope you’re off to a great Saturday! xT
What kind of chocolate do you use for the chunks typically?
Hi Kristie,
I like to use Chocolove or Lindt bars. Please let me know if you have any other questions! xTieghan
Loved this recipe! I really enjoyed having both the chocolate chunks and chips included. What a great touch it is to add a bit of flaky sea salt at the end… amazing! I think I’ll add some chopped pecans next time for a little Fall twist on the recipe. Thanks Teighan, your recipes are always fun and extremely delicious!
Hi Sherry,
Fantastic! I love to hear that these cookies were a winner, thanks so much for making them! Have a great weekend! xx