Brown Butter Oatmeal Cookies
Ingredients
- 1 cup unsalted butter
browned to make 3/4 cup, melted, 220g
- 1 cup light or dark brown sugar
packed, 200g
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
200g
- 2 cups old fashioned rolled oats
175g
- 1 tsp baking soda
- 1 tsp salt
- OPTIONAL – 1 cup mix-ins
chocolate/white chocolate/butterscotch chips, toffee bits, or nuts
- OPTIONAL – Flaky sea salt
Directions
- 1
Start by browning the butter. See my full post here on how to do so. Once browned, make sure to measure it out to exactly 3/4 cup. If you have too much, take out a couple tablespoons. If you don’t have enough, add a bit of water to level it off. Also make sure it’s no longer warm to the touch when adding it to the dough.
- 2
In a medium bowl, whisk together the flour, oats, baking soda, and salt and set aside.
- 3
In a large bowl, whisk together the cooled brown butter, brown sugar, eggs, and vanilla. It should be smooth and slightly thickened to a caramel color.
- 4
Dump in the dry ingredients and fold the two together using a rubber spatula. Stop once the flour is fully absorbed (don’t over mix). If using mix ins, fold those in just before the flour is fully absorbed.
- 5
Place the dough uncovered in the fridge for about 20 minutes.
- 6
When the 20 minutes is almost up, preheat the oven to 350F and line a large baking sheet with parchment paper.
- 7
To scoop the dough you have a few options. You can use a large scoop to make large 2oz cookies, you can weigh each cookie using a food scale to 2oz each, or you can use a regular cookie scoop. The recipe makes about 15 large cookies and 20-22 regular cookies.
- 8
Either way, roll the dough into balls and place them a few inches apart on the baking sheet. Gently press them down to about 1/2 an inch thickness. Return the remaining dough to the fridge. Bake large cookies for 12-14 minutes and regular cookies for 10-12 minutes.
- 9
They’re done when there’s a golden brown ring around the edges and the center is pale and puffed. They’ll look underdone in the center, but they will continue to bake and settle outside of the oven.
- 10
Sprinkle with a little flaky sea salt and transfer to a cooling rack.
- 11
Let them cool for about 15 minutes then dig in!
Brown Butter Oatmeal Cookies
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About this Recipe
Craving an oatmeal cookie that's anything but ordinary? These Brown Butter Oatmeal Cookies elevate a classic to new heights, delivering a sophisticated twist on a beloved comfort treat.
What truly sets this recipe apart is the inclusion of brown butter. This simple technique infuses the cookies with an incredibly rich, nutty depth that transforms the entire flavor profile. The result is a soft and chewy cookie experience unlike any other, promising a more complex and satisfying bite.
Prepare for a truly comforting experience as you bite into these cookies. You'll find a delightful chewiness in every piece, complemented by the warmth of vanilla and the wholesome texture of old fashioned rolled oats. The star, of course, is that distinct, toasty brown butter aroma and taste, which melds beautifully with the sweetness of brown sugar. This isn't just an oatmeal cookie; it's a wonderfully rich and deeply flavored indulgence.
Feel free to make these cookies uniquely yours with a variety of mix-ins. The recipe welcomes additions like chocolate chips, white chocolate chips, butterscotch chips, toffee bits, or your favorite nuts. For an extra touch of gourmet flair and to enhance those rich flavors, a sprinkle of flaky sea salt before baking is highly recommended.
These cookies are perfect for a cozy afternoon snack, a delightful dessert after dinner, or a thoughtful gift. They’re a comforting treat that pairs wonderfully with a glass of milk or a warm cup of coffee.