This is yet another take on the chocolate chip + oatmeal cookie mash-up I keep collecting.
So what?
I like cookies. I like chocolate. And I absolutely love brown butter.
I’m not a huge fan of plain oatmeal, unless it’s baked into cookies with chocolate and brown butter.
These cookies are built on familiar flavors but have a distinct character thanks to the brown butter. The specks of browned butter in the dough add a toffee-like depth that lifts the whole cookie.
The result: chewy, buttery cookies with a caramelized, nutty background note from the brown butter and melty pockets of chocolate throughout. They feel familiar and comforting, yet richer and more complex than a standard oatmeal cookie.
Brown Butter Oatmeal Chunk Cookies
makes about 15–18 cookies
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup loosely packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 cup rolled oats
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 cup chocolate chunks
- optional: 1–2 tablespoons milk, if dough is crumbly
Instructions
1. Brown the butter: Heat a small saucepan over medium-low heat and add the butter. Whisk constantly as the butter melts, foams, and then begins to brown. Small brown bits will form on the bottom of the pan—this takes about 5–6 minutes. Remove from heat immediately and whisk for about 30 seconds. Let the butter cool completely; it can remain liquid but should not be warm to the touch.
2. Combine dry ingredients: In a bowl, mix the flour, salt, baking powder, oats, and cinnamon. Set aside.
3. Mix wet ingredients: In a large bowl, add the cooled brown butter and whisk in both sugars until smooth. Add the egg and vanilla, whisking until combined.
4. Form the dough: Gradually add the dry ingredients to the wet, stirring until the dough comes together. Use your hands if needed. If the dough is crumbly and won’t hold together, add milk 1 tablespoon at a time until it firms up. Fold in the chocolate chunks, distributing them evenly throughout the dough. Refrigerate the dough for 30 minutes to firm up.
5. Bake: Preheat the oven to 375°F (190°C). Scoop or shape the dough into 1 1/2-inch balls and place them about 2 inches apart on a nonstick baking sheet. Bake for 10–12 minutes, until the edges and bottoms are golden. Allow cookies to cool on the sheet briefly before transferring to a rack to cool completely.
These cookies are best enjoyed warm, when the chocolate is still soft and the brown butter aroma is most pronounced. Store cooled cookies in an airtight container for up to several days—though they rarely last that long.