These brown butter oatmeal chocolate chip cookies are one of our all-time favorite cookies! The brown butter creates an elevated version of the classic oatmeal cookies. We hope these become a staple in your kitchen too!

Why You’ll Love This Brown Butter Oatmeal Cookie Recipe
- The browned butter creates a slight nutty and complex flavor that takes these cookies to the next level. Brown butter in any dessert recipe creates an additional depth of flavor.
- The chewy oatmeal cookie is packed with your favorite chocolate chips or chunks.
- You can freeze the dough or already baked cookies to have on hand in a pinch.
Ingredient Notes
- Unsalted butter
- Brown sugar & White sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Kosher salt - if you use standard table salt, reduce the amount of salt in the recipe to ½ teaspoon.
- Baking soda & baking powder
- Old fashioned oats - only use old-fashioned oats here. Steel cut or instant oats won't have the same result.
- Chocolate chips or chocolate chunks - dark chocolate or milk chocolate work great. Choose your favorite! We love the Nestle dark chocolate chips. They are a milder dark chocolate and the chips are bigger than other chocolate chips.
- Flaky sea salt, optional for topping - we love Maldon sea salt! It's the perfect finishing touch to any cookie.
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- Medium saucepan
- Measuring cups and spoons
- Mixing bowl or stand mixer
- Baking sheet and parchment paper
- Cookie scoop* (optional)
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Preheat the oven to 350 degrees. Begin by browning the butter. Add the butter to a large pot over medium heat. Let the butter melt and begin to brown. This will be a slow process; continue to stir the butter as it browns. The butter will bubble, become foamy, and then, shortly after, turn golden brown. Stir continuously as this process occurs. Once the butter is golden brown, remove the pan from the heat.
Step 2: Add the brown butter to a large mixing bowl or bowl of a stand mixer. Let the butter cool for 10 minutes. Add the brown sugar and white sugar and blend the sugars and cooled brown butter together for 1-2 minutes.
Step 3: Add the eggs and vanilla. Mix until well combined.
Step 4: In a separate bowl, mix the flour, salt, baking soda, baking powder, and oats. Mix until combined.
Step 5: Add the dry ingredients to the wet ingredients and mix until combined.
Step 6: Add the chocolate chips or chunks and mix until combined.
Step 7: Line 2 baking sheets with parchment paper. Use a standard cookie scoop to place 12 cookies on each pan. Bake for 8-10 minutes, until lightly golden brown. Let them cool for 10 minutes before serving. Sprinkle with flaky sea salt if desired.
Tips & Variations
- If you prefer oatmeal raisin cookies, you can swap the chocolate chips for your desired amount of raisins.
- Let the cookies cool for 10 minutes before serving, See the FAQ section for information on storing unbaked and baked cookies.
FAQ
You can easily scoop the cookie dough into cookie dough balls and then freeze them. We recommend scooping the cookie dough onto a cookie sheet, covering the sheet, and then freezing them. Once the cookie dough balls are frozen, you can move them from the baking sheet to a large Ziploc freezer bag or airtight container. When you're ready to bake, simply pull them out of the freezer and bake them normally as directed in the recipe. The bake time may slightly increase by 1-2 minutes.
We always store our cookies in the freezer once they have cooled completely! This preserves the freshness. When you are ready to serve them, simply let them thaw for 10 minutes at room temperature before serving.
For a gluten-free version, use a 1-to-1 gluten-free flour blend.
If you also think these are the best brown butter oatmeal cookies, check out a few of our other cookie recipes:
- Coconut caramel cookies with chocolate chips
- Gooey chocolate chip mini cookie skillet
- Chocolate chip M&M cookies
- Gluten-free peanut butter cup cookies
If you make this oatmeal chocolate chip cookie recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Brown Butter Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar, lightly packed
- ¼ cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ teaspoon kosher salt (if you are using standard table salt instead of kosher salt, use ½ teaspoon of salt)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ¼ cup old fashioned rolled oats
- 1 ½ - 2 cups chocolate chips or chocolate chunks
- Flaky sea salt, optional for topping
Instructions
- Preheat the oven to 350 degrees. Begin by browning the butter. Add the butter to a large pot over medium heat. Let the butter melt and begin to brown. This will be a slow process; continue to stir the butter as it browns. The butter will bubble, become foamy, and then, shortly after, turn golden brown. Stir continuously as this process occurs. Once the butter is golden brown, remove the pan from the heat. You should see lots of little brown bits in the butter.
- Add the brown butter to a large mixing bowl or bowl of a stand mixer. Let the butter cool for 10 minutes. Add the brown sugar and white sugar and blend the sugars and cooled brown butter together for 1-2 minutes.
- Add the eggs and vanilla. Mix until well combined.
- In a separate bowl, mix the flour, salt, baking soda, baking powder, and oats. Mix until combined. Add the dry ingredients to the wet ingredients and mix until combined.
- Add the chocolate chips or chunks and mix until combined.
- Line 2 baking sheets with parchment paper. Use a standard cookie scoop to place 12 cookies on each pan. Bake for 8-10 minutes, until lightly golden brown. Let them cool for 10 minutes before serving. Sprinkle with flaky sea salt if desired.
Notes
- See the FAQ section for how to store baked cookies and cookie dough.
- For a gluten-free version, use a 1-to-1 gluten-free flour blend.
NUTRITION
The recipe can be found on My Fitness Pal by searching "BWB Brown Butter Oatmeal Chocolate Chip Cookies."
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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