5.0 from 3 votes
Brown Butter Oatmeal Chocolate Chip Cookies
These Brown Butter Oatmeal Chocolate Chip Cookies take classic cookies to a whole new level. Browning the butter enhances the cookies with deep, nutty notes, while extra chocolate chips and a touch more cinnamon create the ultimate warm and cozy flavor.
Prep Time
20 mins
Cook Time
20 mins
Chill Time
30 mins
Total Time
1 hr 2 mins
Servings: 24 cookies
Calories: 299 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Brown Butter:
- 1 cup unsalted butter
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
Wet Ingredients:
- 1 ½ cups packed brown sugar
- ¼ cup granulated sugar
- 2 large eggs 100g, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon unsulfured molasses
Mix-ins:
- 1 ¼ cups semisweet chocolate chips plus extra for topping
Instructions
- Start by making the brown butter. In a medium saucepan, melt the butter over medium heat, stirring occasionally.
- Continue cooking until the butter foams, turns golden brown, and releases a nutty aroma (about 5 minutes). Watch closely to avoid burning.
- Transfer the browned butter to a large mixing bowl and let it cool for 10 minutes.
- In a medium bowl, whisk together the oats, flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- To the cooled brown butter, add brown sugar granulated sugar. Mix until well combined.
- Mix in the eggs, one at a time, followed by the vanilla extract and molasses.
- Add the dry ingredient mixture to the wet ingredients. Stir until just combined.
- Stir in the chocolate chips. (Recommend switching to a spatula to fold them in.)
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.
- While the dough is chilling, preheat the oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- Scoop dough into 2 tablespoon portions (about 40g each) and place them 2 inches apart on the prepared baking sheets.
- Bake for 9-11 minutes, until the edges are golden brown but the centers look slightly soft.
- As soon as the cookies come out of the oven, use a large round cookie cutter or a glass to gently scoot around each cookie in a circular motion. This will help create a perfectly round shape.
- While the cookies are still warm, press a few extra chocolate chips on top for a bakery-style look.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Cup of Yum
Notes
- Store leftover brown butter oatmeal chocolate chip cookies in an airtight container for up to 5 days.
Nutrition Information
Calories
299kcal
(15%)
Carbohydrates
42g
(14%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
35mg
(12%)
Sodium
116mg
(5%)
Potassium
173mg
(5%)
Fiber
3g
(12%)
Sugar
20g
(40%)
Vitamin A
261IU
(5%)
Vitamin C
0.005mg
(0%)
Calcium
41mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 299
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 35mg | 12% |
| Sodium | 116mg | 5% |
| Potassium | 173mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 0.005mg | 0% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.