Next Post
This post may contain affiliate links, please see our privacy policy for details.
(Kind of like) Mom’s Brown Butter Oatmeal Chocolate Chip Cookies. Homemade chocolate chip cookies made with browned butter, sweet brown sugar, and oats. A classic cookie made better with the addition of brown butter and, of course, plenty of melty chocolate. These cookies can be lightly sprinkled with sea salt for a salty-sweet cookie bite. Sometimes you just need to bite into the classic oatmeal chocolate chip cookie we all know and love.
I have so many memories of baking my mom’s oatmeal chocolate chip cookies. She’d make them once a week and even became a little famous for them. She certainly knew the recipe by heart! Oats, flour, baking soda, salt, sugar, brown sugar, vanilla, canola oil, and a ton of chocolate chips.
Her recipe called for canola oil, which I prefer not to use. So basically what I’ve done with these cookies is replace the canola oil with browned butter.
I mean, brown butter? Canola oil? I’m going to pick brown butter 100% of the time!!
The details are simple
As with a lot of my cookie recipes, start with browning the butter.
I like to use a medium skillet and brown both sticks of butter over medium heat. Then simply let the butter cook until it bubbles up and foams on top. This is when I turn the heat off and continue to allow the butter to cook in the pan.
Little brown bits will form on the bottom of the pan. Those are the nutty little bits that will make your recipes extra delicious. Especially with the oats. I found the pairing to be really special.
When the butter has browned, the rest goes pretty much as you would think. I don’t use a mixer for these, just a good old-fashioned spatula will do the trick. Mix the butter with brown sugar, eggs, and vanilla. The only difference from my mom’s recipe is that I nixed the granulated sugar completely.
I don’t think it’s needed for sweetness and I love the flavor brown sugar adds over granulated sugar. I will say that if you love a traditional really sweet cookie, you might want to add 1/2 cup of granulated sugar. It’s up to you, but we think the cookies are sweet enough as written!
So after you’ve got your wet ingredients (+ brown sugar) together, then add the dry. Flour, oats, baking soda, and a small pinch of salt.
Mix in the chocolate chips. Or do it like me and mix chocolate chunks with chocolate chips. I usually use 1 1/2 cups of chocolate chunks and 1/2 cup of semi-sweet chocolate chips.
Either way, it will be delish!
We love a flatter cookie, so I gently press the dough balls down, then bake.
While the cookies bake, you’ll smell the wonderful scents of rich butter and vanilla. All the scents we love most. I highly recommend enjoying a cookie straight off the pan with a sprinkle of sea salt.
Holy freaking yummm! So simple, so delicious, and the classics never go out of style!
Looking for back-to-school recipes? Here are a few ideas:
Cookies n’ Cream Chocolate Chip Cookies
Vegan Double Chocolate Chunk Cookies
Healthier Homemade Nutter Butter Cookies
Lastly, if you make these Brown Butter Oatmeal Chocolate Chip Cookies. be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Brown Butter Oatmeal Chocolate Chip Cookies
Servings: 24 cookies
Calories Per Serving: 279 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 sticks (1 cup) salted butter
- 1 1/4 cup brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 cups old fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups chocolate chunks or chips
- flaky sea salt, for sprinkling (optional)
Instructions
- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.3. To the brown butter, mix in the brown sugar, eggs, and vanilla, mixing until smooth. Add the flour, oats, baking soda, and salt. Gently fold in the chocolate. 4. Roll the dough into rounded tablespoon size balls and place 2 inches apart on the prepared baking sheet. Gently flatten the dough down. Bake 8 minutes. Remove from the oven, rotate and tap the baking sheet on the counter 1-2 times to flatten. Bake another 2-3 minutes or until the cookies are just beginning to set on the edges.5. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt (if desired). Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.
This post was originally published on August 19, 2022
These are so good!!! Thank you for the recipe!
Hi Sara,
Happy Sunday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it was enjoyed! xT
Just made these and they barely had time to cool to the touch before my family began snatching them up. They are delicious and the salt sprinkled on them after baking was perfect and helped cut the sweetness.
Hey Laura,
LOL love to hear this!! Thanks for making these cookies and sharing with your family:) Happy Sunday! xx
Would this recipe work with GF flour substitute?
Absurd question
Hi Amy,
Yes, that will work well for you! I hope you love this recipe, please let me know if you give this a try! xx
We added 1cup instant coffee to this recipe and it’s another level of greatness if you enjoy coffee and chocolate together we do
Hi Josh – I’m intrigued! You added a cup of coffee but didn’t add any extra flour? Was the dough not too wet?
Thanks for sharing Joshua!
I want to make these asap! Do you think oat flour could be a flor substitute? I can’t have gluten. Thanks!
I made them this morning, they’re delicious, thankyou for the recipe ?
Hi Rena,
Happy Sunday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it was enjoyed! xT
I have had great results using Better Batter Flour (gf) in my baked stuff instead of AP flour. You need to try it!
Thanks for sharing Jennifer!!
Hi Jamie,
I would use a gluten free blend like Bob’s Red Mill. I hope you love this recipe, please let me know if you give it a try! xx
can you freeze the cookie batter and bake later???
Hi Kris,
Sure, that would be okay for you to do! I hope you love this recipe, please let me know if you give it a try! xx
Can these be made without chocolate? I have a dairy free child and I havent found substitute chocolate she likes.
Hi Brittney,
Sure, that would be okay to do. I hope you love the recipe, please let me know if you give it a try! xT
Another amazing recipe. You cannot beat browned butter
Hey Tracy,
Right?! Browned butter is the best! Thanks for giving these cookies a try, so glad they were enjoyed! xx
Just made these with vegan butter and flaxseed “eggs”. They are delicious! Thanks for a great recipe!
Hi Amy,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xx
You may think I am crazy but I prefer raisins in my oatmeal cookies, not chocolate. Could I substitute raisins for the chocolate chips?
Hi Lisa,
Sure, that will work:) I hope you love the recipe! xx
I was just looking for an oatmeal cookie recipe for our camping trip this weekend and when I saw this recipe when I woke up this morning it was meant to be! They turned out great! The brown butter adds the perfect amount of richness. We aren’t huge chocolate lovers so I did a little over 1 cup of chocolate chips and they’re perfect!
Hey Erica,
Perfect!! Thanks so much for making this recipe and sharing your feedback, I am so glad it was enjoyed! Have a great Saturday! xx
Hello, these look delicious! I am wondering if the sugar is light or dark brown sugar and if it is a “packed” measurement? Thank you!
Hi Margaret,
Yes, you will want to pack the brown sugar. I hope you love this recipe, please let me know if you give it a try! xx
Hi is it light BS, or dark? Thank you
I used light brown sugar:)
Her recipe link for brown sugar links to light brown sugar..
I love your recipes! What do I need to add to bake these cookies at a high altitude? (6,500 ft) ? They look delish!!
Hi Maureen,
No need to adjust anything, you can follow the recipe as written. Please let me know if you have any other questions, I hope you love the recipe! xx
So delicious and easy! I saw your post on Instagram this morning and already have the batch cooling (minus one taste tester!) The oatmeal adds a really nice chewiness that I love! Thankfully I made a half batch since it’s just my husband and I..otherwise we would eat way too many cookies! Thank you!
Hi Maureen! I’m at 6,800 feet and just made a batch exactly as written. They turned out great!
(Also, I didn’t have chocolate chips so I substituted raisins. Still great!)
Hey Amber,
Amazing!! I am so excited to hear that this recipe was enjoyed, thanks for making it! Have a great weekend☀️
These cookies look amazing! What brand of chocolate chunks do you use? Love your recipes- thanks!
Hi Julie,
Thanks so much!! I really like Chocolove and Lindt bars. Please let me know if you have any other questions! xTieghan
Making now… making sure it’s a Tablespoon of vanilla and not a teaspoon?
Yes, 1 tablespoon is correct:)