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(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
To the modified the recipe on my first time baking it, but I did
I reduced the oats a little bit and added 3/4 cup toasted pecans and a quarter cup of coconut .
The raw dough was delicious!
On my first pan, The scoop of dough was too small, I didn’t flatten it, and I overbaked them. There was very little flavor.
On the second pan I made the scoop a little bigger, flattened them a bit, added the sea salt, smack the pan at 4 minutes, and removed it at 8 minutes. They looked a little bit raw, but the flavor was much better.
I’m saving the rest of the dough for later. I will make the cookies even bigger next time!
Thanks so much for making these cookies and sharing your feedback! Glad to hear you were able to make them to your liking! xT
The chocolate chip cookies came out perfectly, they looked like out of a magazine. However- the flavor is SO off. Texture is 8.5-9/10. Taste is definitely a 7 out of 10. It wasn’t sweet enough and once cooked the brown butter was overpowered by the amount of flour and oats.
Hi Christina,
Thanks for trying these cookies and sharing your feedback! So sorry to hear the flavor wasn’t there. If I can help at all, please let me know! xx
These turned out more soft than chewy, a thicker texture than I was expecting. Could I add more butter to thin this out a bit? Or maybe less flour? Otherwise, they were nice!
Hi Jeanna,
Thanks so much for trying these cookies! For a thinner cookie, you could tap your baking sheet on the counter several times during the baking process. I hope this helps! xx
Anyone know how I ended up with 40 cookies instead of 24 I’m so confused
Hi Josh,
Thanks so much for trying this recipe! Your scoops must have just been smaller than mine. Sorry about that! xx
I don’t know what happened but mine came out bad 🙁 I’ll try again soon love ya t
Hi Elsie,
So sorry to hear this! What happened to them? If there is anything that I can help with, please let me know! xT
Pls check the metric equivalent !
In metric version it says 1 tsp of salt . Standard says 1/2 tsp salt .
One tsp way too much salt.
Hi Janice,
Thanks so much for sharing this! So sorry about that….I always recommend that if the metric information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT
Wondering if you can substitute raisins for the chocolate chips?
Hi Lisa,
Totally, that will work nicely for you! I hope you love this recipe, please let me know if you give it a try! xx
So mine turned out puffy instead of chewy. Not bad, but not what I was going for. Any idea of what I did wrong?
Hi Nichole,
Thanks for trying this recipe and sharing your feedback. For a flatter cookie, you can tap your baking sheet on the counter. I hope this helps! xx
Will this work with 1:1 gluten free flour?
Hi Angela,
Yes, that should work nicely for you! I hope you love this recipe, please let me know if you give it a try! xx
Would it work if I frost these cookies with the same brown butter icing recipe you have with the browned butter pumpkin oatmeal latte cookies?
Hey Erin,
Totally, that would work nicely for you! I hope you love this recipe, please let me know if you give it a try! xx
These cookies are amazing! The best oatmeal chocolate chip cookie recipe I’ve found. The cooking times were way off but maybe it’s my oven. I ended up making my cookies with a 2 tablespoon ice cream scoop and baking them for 8-9 minutes. It made 26 cookies. I’m not sure how tablespoon sized cookies only make 24. Either way it’s worth trying to figure out the best way to cook these in your oven because they truly are delicious!
Hi Cindy,
Happy Thanksgiving! Thanks so much for giving this recipe a try, I’m so glad it was enjoyed! Have a great weekend! xT
Amazing!! These were so easy to make and such a hit. My butter did take longer to brown, but I bet it depends on the brand/type of butter. I made the cookies using the recipe as-is and I had multiple people ask for me to send the recipe!
Hey Lauren,
Thank you so much! I’m so glad this recipe turned out nicely for you, thanks for your comment! xT
Made these and mine came out amazing! I did see a comment saying it’s missing white sugar so I added some. Love it
Hey Latoya,
Happy Fall Sunday!! Thanks so much for making this recipe and your comment, so glad to hear it was a hit! xx
Soooo good I measured about 45-50g per cookie and that baked 24. I went to a small party like 7 people and left with zero… I saw somebody eat 5… anyways I would suggest adding pumpkin spices to it for the perfect fall cookie!!
Hey Lou,
Wonderful! So glad to hear you enjoyed this recipe, thanks for trying it! Have the best autumn weekend! xT
The BEST oatmeal chocolate chip cookie! These are soft and chewy and with the browned butter flavour it’s just Perfect. Thanks for sharing this recipe!
Thanks so much, Bri!!
Missing white sugar. Cookies were bland.
Hey Mary,
Thanks for making these cookies, so sorry to hear they were bland. xx
Can I make the dough and chill a few days ahead of baking?
Hi Erin,
Sure, that would work for you, I just wouldn’t let it sit in the fridge for more than 2 days. I hope you love this recipe! xT
Can we freeze left over dough?
Hey Amanda,
Totally, that will work well for you! Please let me know if you have any other questions! xT