Brown Butter Oatmeal Chocolate Chip Cookies
Total Time
1 hr 10 mins
Prep Time
1 hr
Cook Time
10 mins
Rating
4.45 out of 5 stars
(105)
Ingredients
27 cookies
- 1 cup unsalted butter, cut into tablespoon pieces
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 1/4 cups old fashioned rolled oats
- 3/4 cup chocolate chips
- 3/4 cup chocolate chunks
- Sea salt for sprinkling on cookies, optional
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Preparation
Step 1
Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes. Scrape the browned butter into a medium bowl. Cover and place in the fridge until the butter sets up. It should be soft but not solid. This should take about 45 minutes.
Step 2
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.
Step 3
In a medium bowl, whisk together the flour, baking soda, sea salt, and cinnamon. Set aside.
Step 4
In the bowl of a stand mixer or with a hand mixer, beat the brown butter and sugars together until smooth, scraping down the sides of the bowl with a spatula as necessary.
Step 5
Add the eggs and vanilla extract. Mix until combined.
Step 6
Add the dry ingredients and mix on low until just combined. Don’t over mix. Stir in the oats, chocolate chips, and chocolate chunks.
Step 7
Roll the cookie dough into balls, about 2 tablespoons of dough per cookie. Place the dough balls on the prepared baking sheet, about 2-inches apart.
Step 8
Bake for 10 to 12 minutes or until cookies are golden brown around the edges but still a little soft in the center.
Step 9
Remove from the oven and immediately sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. When they are set up, transfer to a cooling rack to cool completely.
Step 10
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Chef's notes
Feel free to add in your favorite mix-ins! I recommend adding 1 ½ cups of your favorite ingredients. You can even do a mix of a few! Some favorite ingredients to stir in include chopped walnuts, pecans, or almonds, butterscotch chips, peanut butter chips, or white chocolate chips, raisins or dried cranberries, chopped up toffee or toffee bits, coconut.
After the cookies are completely cooled, store them in an airtight container on the counter for up to 3 days.
To freeze the cookie dough:
Scoop the cookies into balls and place on a baking sheet or tray. Put in the freezer until the balls are firm. Transfer the balls to a freezer container or bag and freeze for up to 3 months. When ready to bake, remove from the oven and add a few minutes to the baking time.
To freeze baked cookies:
Place the cooled cookies in a freezer bag or airtight freezer container. Freeze for up to 3 months. Eat frozen or thaw and enjoy! If you want warm cookies, you can put them in the microwave for 15-30 seconds. You can also put several on a baking sheet and heat them up in the oven until warm and gooey!
