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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.
While these are very tasty and will definitely be gobbled up, these are more of a cakey texture. I myself prefer more of a classic chewy cookie. These also do not spread at all! You must shape them exactly the way you want them to look. When making a drop cookie, I don’t prefer spending much time shaping them. I am looking forward to seeing if there are any updates or changes to this recipe.
Hi Chrissy,
Thanks for making this recipe and sharing your feedback. Did you by chance chill your dough at all? I typically just tap my baking sheet on the counter for a flatter cookie. Please let me know how I can help! xx
hello! I’ve made this recipe 3 times now, it’s very yummy. I was just wondering about this step: “remove from the oven, rotate and tap the baking sheet on the counter 1-2 times to flatten” before baking again. Is it necessary to do this? Every time I do this, the cookies crumble and lose their shape. They no longer appear nice to serve (although taste good). Is there an alternative to achieve even baking without having to flip the cookies? Thanks!!
Hi Hiba,
Thanks for making this recipe!! You could skip the tapping part, it just creates a flatter cookie:) I hope this helps for next time! xx
These were excellent!! The taste is amazing! I didn’t have any egg so I replaced it with a chia egg and it was delicious! It didn’t squish/roll together as it would have with egg, but it still made cookies and I even doubled the recipe and pressed half the dough in to a 9×11 and made cookie bars. The flavour is OFF the charts good!!
Hey Kaeli,
Happy Friday!!❄️🧑🎄 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
My new favorite cookie to make. So delicious and so easy!! Only issue is it says they last 4 days – but only seem to last 1-2 days in my house- lol!!
Hey Danielle,
Happy Tuesday!! Thanks so much for making this recipe and sharing your review, I love to hear that it turned out well for you!🧑🎄
Delish! The brown butter makes all the difference
Hey Jenny,
Happy Monday!!☃️ I truly appreciate you making this recipe and sharing your review, so glad it was enjoyed! xT
Oh my goodness. Oatmeal chocolate chip has always been my favorite but the brown butter adds a layer of flavor that is just mmmm perfection. Definitely saving this forever.
Hey Sam,
Fantastic!! So glad to hear that this recipe turned out well for you, thanks a bunch for giving it a try! xx
Delicious. How do you think the dough would be if you froze it in balls for future baking?
Hey Suzanne,
Thanks so much for giving this recipe a try, I love to hear that it turned out well for you! That would be just fine for you to do! Happy Tuesday! 🎄
Wow… speechless. So easy to make, but so so so delicious. Probably my new favorite cookie recipe (and I have made lotssss of cookies in my lifetime). Thank you for sharing this lovely recipe!!
Hey Rachel,
Happy Monday! Thanks so much for giving this recipe a try, I am so glad it turned out well for you! Thanks for your comment! xT
Genuinely the BEST cookies I’ve ever had. I’m one of those people that like the dough and few meh about the chocolate part, usually. This dough is balanced with the chocolate and finally makes sense to my taste buds. Made it 3-4 times in a month when I first found it! Ha. I’ve owned a recipe book (empty) for years now and this is the first recipe going in. I do add the extra bit of sugar, about a 1/4 cup white with a few dashes of coconut sugar. Don’t skimp on vanilla. Semi-sweet chocolate chips with whatever dark chocolate bar I have in the fridge chopped. Chill dough balls on tray in freezer 3-5 minutes if too soft from kitchen heat. These are dense in the best way and so moist! Thanks for the recipe!
Hi Kianna,
Wonderful!!🎄 I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xx
Hi! I’m going to include these in my cookies boxes this year, which means I need to pre-make the dough and freeze the scoops until I’m ready for the massive bake off. When I’m ready to bake do you think I should fully defrost the dough or just add some extra cooking time? You may not know but thought I’d ask. Thank you!!
Hey Becca,
You could do either method:) Please let me know if you give this recipe a try, I hope you love it! xx
I love brown butter! Yummy cookie but a bit more dense/cakey than chewy which is not my preference in a cookie but the flavour profile was really good:)
Hey Radka,
Happy Wednesday! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xxT
I just keep making these cookies over and over. They are so delicious 😋
Hi Lorena,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Happy Thanksgiving! 🦃
Hi! Any suggestions of refrigerating to bake the next day? Love these so much!
Hey Caty,
Sure, you can keep the dough in the fridge and then bake as directed, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
fan favorite with the whole family! so yummy
Hey Tara,
Awesome!! Love to hear that this recipe was enjoyed, thanks for making it and sharing your review:) Happy Thanksgiving! 🍽
These are AMAZING!!! Top 5 all time cookie recipe! My family gobbled them up!
Hey Jami,
Happy Monday!! So glad to hear that this recipe was a winner, thanks for giving it a go! xT