Are cookies even cookies if you don’t make them using brown butter? At this point, I almost exclusively use brown butter in my cookies. There are very few cookies that aren’t made better with it. Brown butter + oatmeal chocolate chip cookies = a match made in heaven.
Oatmeal chocolate chip are already a really good cookie (no raisins here, please). Adding the deliciously nutty brown butter takes it to a whole new level. It’s a simple addition, but I promise it makes these cookies completely irresistible.
I don’t even know what to tell you other than MAKE THESE. What is it about an oatmeal chocolate chip cookie that is so satisfying? I mean, a cookie with oats has no right to be this good, but these didn’t last long at my house.
They might not be festive enough, but they might make an appearance in my holiday cookie box this year. TBD.
Anyway, grab some oats and chocolate, brown your butter, and make these cookies. You’ll love them!
Brown Butter Oatmeal Chocolate Chip Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 tsp. vanilla extract
- 3 cups old-fashioned whole oats
- 2 cups semisweet chocolate chips
Directions
- Step 1 Brown the butter by melting over a medium heat. Let the butter foam and you will begin to see it change colour. Once you see brown milk solids at the bottom of your pan and smell a nutty aroma, remove from the heat and place in a bowl. Set aside to cool slightly.
- Step 2 In a bowl, whisk together flour, baking soda, and salt. Set aside.
- Step 3 In a large bowl, beat together cooled brown butter and sugars until light and fluffy. Add the eggs and vanilla, and beat on high for one minute, scraping the sides of the bowl to make sure it’s all incorporated.
- Step 4 Add the flour mixture in, mixing on a low speed until combined. Stir in the oats and chocolate chips. The dough will be a little sticky, that’s ok. Cover with plastic wrap and refrigerate for 1 hour.
- Step 5 Preheat oven to 350°F. Line baking sheets with parchment paper.
- Step 6 Scoop dough onto baking sheets, spaced 2-3 inches apart. Bake for 12-14 minutes, until edges are slightly browned and the middle is still soft.
- Step 7 Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
