Brown Butter Oatmeal Chocolate Chip Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
55 mins
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Servings
28 cookies
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Calories
314 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Brown Butter Oatmeal Chocolate Chip Cookies
Description
This recipe enhances traditional oatmeal chocolate chip cookies by browning the butter to add a toasted, nutty aroma and flavor. After melting and browning, the butter is cooled before mixing with brown and white sugars, eggs, and vanilla. Flour, leavening agents, salt, oats, and chopped semisweet chocolate are incorporated to form a dough with balanced sweetness and texture.
Baking at 350°F on parchment-lined sheets yields cookies that are soft in the middle with slightly crisp edges. The oats contribute chewiness while the chopped chocolate provides melting pockets of taste. A finishing sprinkle of sea salt highlights the sweetness.
The dough should not be chilled before baking to preserve spread and texture. Store baked cookies in an airtight container at room temperature for up to three days to maintain freshness. A substitution of semisweet chips is possible if preferred.
Ingredients
- 1 cup butter unsalted
- 1 cup brown sugar firmly packed (may use light brown sugar or a blend of light and dark brown sugar)
- ½ cup granulated sugar
- 2 egg room temperature, large
- 1 ½ teaspoons vanilla extract
- 2 ⅓ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon table salt
- 2 cups old-fashioned oats
- 6 oz semisweet chocolate chopped, see note to substitute chips, bar
- sea salt for sprinkling
Instructions
- Brown the butter. Place butter in a medium-sized skillet or saucepan over medium-low heat and cook until melted. Increase heat to medium and cook, stirring frequently as the butter sizzles and pops. Stir constantly, scraping the bottom of the pan with a spatula to prevent burning, and continue to stir until butter has browned (there will be lots of deep brown specks and the butter will have a toasty, nutty aroma). Immediately remove from heat and pour into a large heat-proof bowl. Allow to cool completely (until no longer warm to the touch) at room temperature before proceeding.
- While butter cools, preheat oven to 350F (175C) and line baking sheets with parchment paper. Set aside.
- Once the browned butter is no longer warm, add the sugars and stir well.
- Add eggs and vanilla extract and stir well.
- In a separate, medium-sized mixing bowl, whisk together flour, baking soda, baking powder and salt.
- Gradually add the dry ingredients to the wet, stirring until completely combined.
- Add oats and chocolate and stir until well distributed through the dough.
- Scoop dough by 2 Tablespoon-sized scoops (43g) and drop onto prepared baking sheet (for more uniform, round cookies, roll between your palms to make a smooth ball before placing on baking sheet). Space cookies at least 2” apart on baking sheet.
- Transfer to center rack of 350F (175C) oven and bake 9-11 minutes.
- While cookies are still warm, sprinkle with flaky sea salt. Allow cookies to cool 5-10 minutes on baking sheet before carefully removing to cooling rack to cool completely.
Notes
- You may substitute 1½ cups (255g) semisweet chocolate chips for chopped chocolate.
- Do not chill the dough before baking to allow proper spreading of cookies.
- Freezing dough is not recommended as cookies will not spread well but remain in ball shape.
- Store baked cookies in an airtight container at room temperature for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 314kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 46mg | 15% |
| Sodium | 197mg | 8% |
| Potassium | 130mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 346IU | 7% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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