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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!

@halfbakedharvest

🍫 oat cookies #oatmealcookies #chocolatechipcookies #cookies #recipes #Baking #oatmeal #brownbutter #cooking #easyrecipe #familyfavorite

♬ Sunday – HNNY

Brown Butter Oatmeal Chocolate Chip Cookies

Author: Tieghan Gerard
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.

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Ingredients

US Customary – Metric

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. This recipe is perfection! I cannot do super sweet cookies/dessert and it is perfection! Basic ingredients and super easy. Thank you for the amazing recipes as usual!

    Reply

  2. 5 stars
    Made this recipe for my family and ohhmyyygoodness. The dough was almost too good to bake ( I know-that’s a no no.. yolo). SO DELICIOUS & easy!

    Reply

  3. These are delicious. Agree with some comments that they are not sweet but we didn’t mind that at all. Use good chocolate chunks and don’t skip the sprinkling of the sea salt at the end!

    Reply

  4. 5 stars
    Delicious! My 7yr old and I made these this afternoon and they are sooooo good! She added an apple Hi Chew to hers and said that was good too. 😉 Don’t skip the salt!

    Reply

    1. Hi Christie,
      Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx

      Reply

  5. 5 stars
    I loved this recipe because you don’t need to wait til your butter is a room temperature. I always forget to take it out ahead of time. They were just delicious …I used a tablespoon sized cookie scoop and they were perfect. I was a little worried that they were too “wet” but their shape help up just fine Followed the recipe exactly and next time I will add walnuts.

    Reply

    1. Hi Teresa,
      Happy Sunday! I am so glad to hear that this recipe turned out well for you, thanks a bunch for making it:)

      Reply

    1. Hi Michelle,
      Awesome!! I am so glad to hear that you enjoyed this recipe, thanks for making it! Hope you’re off to a great weekend! xT

      Reply

    1. Hey Maggie,
      Happy Saturday! Thanks so much for giving these cookies a try, I am so glad they were tasty for you! xTieghan

      Reply

    1. Hi Katy,
      Awesome!! I am so glad to hear that you enjoyed this recipe, thanks for making it! Hope you’re off to a great weekend! xT

      Reply

  9. They turned out very “cakey” rather than squished down. As if there was way too much flour. Any ideas what I did wrong? They are puffy.

    Reply

    1. Hi Andrew,
      Thanks for giving the recipe a try! Was there anything you may have adjusted? Did you tap the baking sheet on the counter? That usually helps to flatten them! xTieghan

      Reply

      1. Hi Tieghan thanks. I stuck exactly to the recipe. I have went through it a few times. I wish I could send a picture or two (anyway to do that?). I LOVE the flavor and wanted them to be like the pictures. Yes, tapped the pan a handful of times and back to the oven. I used Kerrygold butter, wonder if it wasn’t the right amount? I used 2 sticks.

        Reply

        1. Well it depends if they are standard size sticks or if they were the blocks:) It should have been 1 cup total. You can also gently press the dough down with your hand too!

          Reply

          1. Why baking soda and not baking powder? Doesn’t baking soda require an acid (buttermilk for example) to activate?

          2. Hi Anil,
            Baking soda is what worked best for me:) Please let me know if you give this recipe a try! xx

  12. These cookies are not sweet! I have another oatmeal chocolate chip recipe that adds 1 and 1/2 cups of packed Brown sugar. That recipe is the right amount of sweet, without it being overbearing. I would suggest you add in another quarter cup of brown sugar or add in the granulated sugar that this author admits they leave out to make this cookie a lot more appetizing. The batter tastes amazing, but once cooked it loses flavor.

    Reply

    1. Hi Regan,
      Thanks for trying this recipe and sharing your feedback. These really aren’t meant to be extremely sweet especially with the vanilla glaze:) Happy Wednesday! xx

      Reply

  13. Hi Tieghan,

    I gave these a try and was not disappointed. They are a must!!! I made them gluten free and they turned out perfect. I read the comments and someone said they added pecans so I did in half of mine. Thank you for these recipes. I am enjoying them!!

    Vickie 🙂

    Reply

    1. Hey Vickie,
      Happy Wednesday! Thanks so much for giving this recipe a try, I am thrilled to hear that it was a winner! Great idea to add pecans! xTieghan

      Reply

  14. 5 stars
    Delish! I added 1/4 cup of granulated sugar and they are so yummy! Hearty from the oats to make it a “substantial” feeling cookie when you’re eating it but very chocolatey and the brown butter after taste 10/10

    Reply

  15. 5 stars
    Cooked exactly as instructed. Oh my. New favorite choc chip cookie. Not too sweet as she says in the recipe, which in my opinion is part of what makes them perfect. They are plenty sweet without over pouring the browned butter flavor. So amazing.

    Reply