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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
I made a chocolate chip batch and a plain batch because I wanted to have these for when I go into labor which is any day now, and also for my husband since he is very anti-raisin haha. We are already enjoying them so much, I really hope we’ll have some left for when I give birth LOL. That being said, can these be stored in the freezer once cooked?? And how do they thaw? Thanks!
Thanks a lot, Laynie! I appreciate you making this recipe and your comment, love to hear it turned out well! Yes, you can totally freeze these after baking:)🌼
These were delicious, and even better still warm from the oven! They were the easiest to make, took 30 minutes tops as I already had all the ingredients on hand. Thank you for this recipe, it’s already a favorite!
Hey Saoussan,
Fantastic! Thanks so much for making this recipe, I’m so glad to hear it turned out nicely for you! Happy Friday!!
I always read the comments before I try a new recipe. And this one was no different. I made the cookies exactly as the recipe called for and they were delicious. So good that I have made two batches in the last week. The comments saying they were bland or tasteless had to have missed something. This is my new favorite oatmeal chocolate cookie.
Hey Bill,
Happy Monday! Thanks for giving this recipe a try, love to hear it turned out well for you! Have the best week:)
OMG! Best homemade cookies I’ve ever tasted! The brown butter adds such a unique smokey sweet flavour. All mixed in one bowl! Thanks Tieghan for another amazing doable recipe!
Hey Joey,
Wonderful!! Thanks so much for making this recipe, so glad to hear it turned out nicely for you! Have the best weekend:)
These were super easy to make and the brown butter is crazy good. Will definitely make them again. Thank you.
Hi Steve,
Happy Monday! So glad to hear this recipe was enjoyed, thanks for making it and your comment!!
these are SO good, def going to be a staple recipe.
However, i baked them for 10 minutes, and they are kind of dry. I’d recommend 8 minutes and let them finish cooking while they cool!
Hey Melanie,
Happy Sunday!! Love to hear you enjoyed this recipe, thanks for making it and your comment! XxT
I have made these several times now. They’re always so good. I love that they’re not overly sweet. This is my go to cookie recipe!
Hey Melanie,
Happy Sunday!! Love to hear you enjoyed this recipe, thanks for making it and your comment! XxT
Hello Tieghan! These cookies were amazing and easy to make! Have already made them twice and everyone that tries them loves ’em! I hope you keep sharing your great recipes for us to eat! 🙂
Hey Liam,
Wonderful! Love to hear this recipe turned out well for you, thanks for trying it! xx
I omitted the chocolate and added rum soaked raisins and dried cranberries. They stayed puffy and didn’t brown that much , but they were delicious. Next time I’m adding cinnamon to the recipe
Hey Monica,
Thanks so much! Love to hear this recipe turned out well for you, I appreciate you giving it a try! xx
These were gorgeous, but the flavor and texture was awful. Dry, cakey, and flavorless. I think I’d put less oats, as that’s all you can taste.
Hi Hillary,
Thank you for trying these cookies and sharing your feedback, so sorry to hear they were not enjoyed. If you try less oats next time, let me know! Happy Sunday! xxT
Hi Teagan, can I use almond or coconut flour in these rather than all purpose? Thanks
Hey Aiyana,
For best results, I would use a gluten free flour blend. Please let me know if you have any other questions! xx
I am obsessed with the ease of this recipe and the tasty results!
I bake them as written and they are delicious! I have added cinnamon to the dry ingredients, when I remember, those cookies are like a warm hug. I have also added chopped pecans, and varied the chips(dark morsels, semi-sweet & mini semi’s) I keep the add-ins to 2 Cups total.
a light sprinkle of sea salt as soon as they come out of the oven…perfection! 🤩
Thank you for this recipe, it has quickly become a weekly thing in our house! 🍪
Thanks so much! Love to hear these cookies are always enjoyed and thanks for sharing what works well for you! Have a wonderful week!!
I used the cup measurements and the cookies were very bland and oaty and not sweet, are the metric measurements the original measurements? And in the description you say you use half cup of chocolate chips and half cup of chocolate chunks but the recipe says two cups chocolate, could you clarify which it is? Want to try them again!
Hey Karis,
Thanks so much for trying this recipe and sharing your feedback! Sorry to hear you didn’t love them. Yes, the cup measurements are the original measurements. You want to use a total of 2 cups of chocolate. I wrote in the description:”I usually use 1 1/2 cups of chocolate chunks and 1/2 cup of semi-sweet chocolate chips.” I hope this helps! Please let me know if I can help in any other way! xT
Last night I told my sis we should make cookies and she said THIS is the recipe and it’s her most fave. Yes, delish and so pretty out of the oven and I said Tieghan would be proud. Easy to make and we froze the dough for future cookie emergencies. 🙂
Hey Rachel,
Happy Sunday! So glad to hear this recipe turned out well for you, thanks a lot for giving it a try! xx
I made these cookies and they were delicious. I did not, however, flatten them at all. I never understand why anyone wants a flat cookie. I let them bake as is and they were nice and thick and chewy. The texture was amazing! Two thumbs up!!
Hey Jennifer,
Happy Monday! So glad to hear this recipe was a hit, I appreciate you making it and your comment! xx
Best recipe, ever! This is my go-to treat for any event and they are always a smash hit! I’ve started browning my butter in other treat recipes to elevate the flavor profile. Thank you!
Hey there,
Yay!! So glad to hear this recipe always turns out well for you, thanks for making it so often and your comment! xx
Can i omit the eggs? Will it change the texture/flavor? Any replacement? Tx:)
Hi Sarah,
So sorry, I have never tested this recipe without the eggs. You could try using a chia or flax egg to see how that works for you. Please let me know if you give these cookies a try! xT