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
Is it possible to freeze the dough raw for cooking at a later date 🙂 ?
Hi Alexandra,
Sure, that would work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
Made these tonight and they turned out amazing! The dough was so easy to euro with. I subbed GF flour and there was no difference. Love the browned butter! It added depth to the flavor and the flaky sea salt was perfect! Thank you!
Hi Cara,
Perfect!! So glad to hear these cookies were enjoyed and with the gf flour! Happy Monday! xTieghan
Yum?
Easy to make and the family loved them.
Hi Mia,
Happy Monday! Thanks a lot for trying this recipe out, I am so excited to hear that it was a hit! xx
I have never made anything with browned butter before but holy smokes let me tell ya….I didn’t know that simple step can drastically change the taste of butter. These cookies are so good and they came out perfect. I didn’t have old fashioned oats so I used quick oats but I think it still works. So so good.
Hey Amy,
LOL glad you enjoyed the browned butter, it is pretty delicious!! Thanks for trying these cookies:) xTieghan
So glad I tried these out! My daughter is severely allergic to eggs so I do all my baking without them and often it is trial and error in the replacement process. This particular recipe I decided to just give it a go by only adding some water as additional moisture for the wet ingredients. All turned out well and I agree with other comments about keeping the topping of flakey sea salt – it really is the finishing flavor touch that sets these cookies apart! I enjoy following your site and will keep trying out new things from your posts! Bon Appetit !
Hi Sharon,
Thanks so much for making this recipe and sharing your feedback! Glad they turned out okay without the eggs. Happy Monday! xx
These cookies were delightful! I’m not a great baker and also try to avoid having sweets around too much as I will eat them all, but with family in town yesterday I thought I’d make a treat for us. They were so easy and so good! The brown butter provided great flavor. I also have a strong love for butterscotch chips so I used 1 cup each of chocolate and butterscotch chips. I think I’ve eaten 10 over the past 24 hours haha! I’ll definitely be making again.
Hey Courtney,
Awesome! Such a great idea to add the butterscotch chips! Thanks for making these cookies:) xTieghan
These are absolutely amazing! The browned butter flavor is key! Next time I chop the chocolate chunks a bit smaller.
Definitely a recipe that will be used over and over again!
Hey Jenni,
Happy Monday! Thanks a lot for trying this recipe out, I am so excited to hear that it was a hit! xx
The browned butter flavor is just amazing. The sea salt on top should not be optional!
Hey Beth,
Lol browned butter always adds a little something special to the cookie right?! Thanks for making these, I am so glad they were enjoyed! xx
Made these this morning….YUMM!! I used dark brown sugar (I make my own), and I love the texture added by the oatmeal. I mixed all dry ingredients, then added to wet ingredients in stand mixer. I used 2C dark chocolate chunks, and got 48, 2″ cookies. I think they’re so rich that a smaller cookie is appropriate…….you can always have two!! Next time I may try adding 1-2T instant coffee granules. Great recipe…….it’s a keeper!! Thank you……..
How do you make your own brown sugar? I haven’t even thought about ever doing it myself. Who knew??♀️
Hey Rita,
Awesome!! Thanks for making this recipe and sharing your feedback, I love to hear that they were enjoyed! xTieghan
Will unsalted butter work for this recipe? Do I need to add additional salt if I do? These look great!
Hi Kathy,
Yes, unsalted butter will work, I would add 1/4 teaspoon of salt. Please let me know if you give the recipe a try, I hope you love it! xx
I made these today and while they were delicious, my dough was really crumbly and the cookies were hard to form. Any suggestions?
Hi Margaux,
Thanks so much for giving the recipe a try! This can be a dry batter due to the oats. Was there anything you adjusted? I really like to use a cookie scoop to help form the cookies. I hope this helps! xTieghan
I’ve been making my mom’s chocolate chip cookie recipe for 40 years. I’ve never found another recipe that I liked better until now. These are definitely a winner. I shared them with a few friends and everyone loves them. Thanks for my new favorite!
Hey Mary,
Happy Monday! Thanks a lot for trying this recipe out, I am so excited to hear that it was a hit! xx
Sooo good! Love the richness of these and the chocolate chunks make it feel so luxurious! Definitely recommend ?
Hi Katie,
Wonderful!! So glad to hear you enjoyed these cookies, thanks for making them! Happy Sunday:)
Sooooo Good! I subbed white whole wheat flour for the flour and coconut sugar instead of white flour. My kids had no clue and loved them. They are amazing! Going to try them with almond flour next for a gluten free version 😉 Thanks!
Hey Wendy,
Happy Sunday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it was enjoyed! Thanks for sharing what worked well for you! xT
Cannot wait to make these! I am so curious what brand of chocolate chunks / chocolate chips you like to use? Thanks!!
Hi Chloe,
I really like using Chocolove bars! Please let me know if you have any other questions! xx