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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
Lovvveeee these cookies. I make them way too often- so good every time.
Lol thanks so much, Hannah! Love to hear these cookies are always a hit! Happy Sunday!
These cookies are perfection!!!
Hi Holly,
Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win. Have a wonderful day!
We are spending the week in the North Carolina mountains and I’m planning on making these cookies (they are my family’s favorite). Do I have to adjust the recipe in any way because we are at a higher altitude?
Thanks so much for making these cookies! You can keep the recipe as written, it will still work nicely for you!
What do you recommend as reheat instructions if I freeze the cookie dough?
Hi Hannah,
I would let the dough thaw and then bake as directed. I hope you love these cookies, please let me know if you give them a try! xx
I make these cookies ALL THE TIME! My favorite cookie recipe! My family loves them and so does everyone else that I make them for! Not going to lie though, it’s hard to not eat all of the batter! 🤭 thanks for all of your amazing recipes!
Thank you SO much Nicole! I’m so glad you are loving these cookies! Thanks for giving the recipe a try! 🙂 xT
The best cookie recipe. Question, can I bake the dough one day & refrigerate it overnight & bake the next? Would I need to let it come up to room temp before baking? Thanks so much!
Hi Annie! Yes you can definitely make the dough ahead of time! Just refrigerate overnight and then when you’re ready to bake just let them sit for about 15 mins for them to come to room temp! Hope this helps! xT
Mine turned out a little dry, but all I had was quick oats so assume that’s why. That said, I would add another 1/2 stick of butter because I need some extra oil to get the batter to fully mix. All in all, they were very good.
Hey Tiffany! Thank you so much for trying out the recipe! I’m happy to hear you enjoyed it! 🙂 xT
Hi! If I’m using quick oats and dark chocolate chips, do you recommend any adjustments to the recipe? Thanks.
Hi Michelle! Nope, it should be just fine! The only thing I would recommend is maybe just bake for less time since they might bake quicker with smaller grains of oats! Hope you enjoy! 🙂 xT
These are so good (and easy) every time! I made a batch for friends and then made 3 more half batches this week (I’m pregnant lol), my whole family loves them!
Thank you SO much Lauren! I’m so glad you’re loving these cookies! 🙂 xT
I just added a couple different types of chocolate chips and they were amazing. I got so many compliments. I was even told to sell them they were so good. Suck an amazing recipe. It’s exactly what you want from a homemade cookie
Wow this is so great to hear!! Thank you Alexis! 🙂 xT
SO AMAZING! Everytime I make these everyone compliments how good they are! thick and chewy with the perfect crunch on the outside! salt is a must! “Better than crumble”
Hey Ashton,
I appreciate you making this recipe, so glad to hear it always turns out nicely for you! Have a great summer weekend!
Simply amazing! Tweaked the recipe slightly by substituting the chocolate chips for 1.5 cups of raisins. These are the best oatmeal raisin cookies I’ve ever tasted! Thank you for sharing the recipe.
Hey Joni,
Happy Sunday!! Thanks a bunch for trying this recipe and your comment, love to hear it was enjoyed! Happy Summer!
These are absolutely delicious.
Hey Kenna,
Happy Sunday!! I’m so glad to hear this recipe turned out nicely for you, I appreciate you making it! xx
they didn’t spread. they stayed in ball form
Hi Myra,
Sorry to hear you had some issues with the cookies. Did you gently flatten them down before baking? Let me know how I can help! xx
Does the butter need to cool to the point to re-harden or does it stay melted?
Hi Maren,
It should be to the point where it is soft, you definitely don’t want it to re-harden. I hope this helps! xx
Do you use light or dark brown sugar?
Hi Mel,
I like to use light brown sugar for this recipe. Please let me know if you have any other questions! xx
I always come back to these cookies. They NEVER disappoint! So chewy and delcious.
Thanks so much, Jasmine!! Love to hear these cookies always turn out well for you! xx