This is another take on the chocolate chip + oatmeal cookie mash-up I keep returning to.
So what?
I like cookies.
I like chocolate.
I am a little bit obsessed with brown butter.
I don’t usually love plain oatmeal, but I do love it in cookies with chocolate and brown butter.
I also enjoy recipes that capture the flavor of oatmeal chocolate chip cookies even when they’re not exactly the same.
This one just feels right.
Yes, I will happily accept this rose.
What sets these cookies apart is the brown butter. Look at the little browned specks in the dough, take in the aroma, and then taste them. The brown butter brings deep caramel and toffee notes that elevate the whole cookie.
They’re simple yet rich in flavor.
The brown butter transforms the cookie into something more complex and irresistible — the kind of flavor that makes you close your eyes and savor each bite.
Brown Butter Oatmeal Chunk Cookies
makes about 15–18 cookies
- 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 cinnamon
- 1 cup chocolate chunks
- Optional: 1–2 tablespoons milk, if dough is crumbly
Instructions
Heat a small saucepan over medium-low and add the butter. Whisk constantly as the butter melts and cooks until it becomes bubbly and small brown bits form on the bottom of the pan, about 5–6 minutes. Watch carefully so it doesn’t burn. Remove from heat and whisk for another 30 seconds. Set aside and let cool completely — it should not be warm to the touch, though it does not need to solidify.
In a bowl, combine the flour, salt, baking powder, oats, and cinnamon; mix and set aside.
Once the brown butter has cooled, add it to a large bowl and whisk in the granulated and brown sugars until smooth. Add the egg and vanilla, whisking until well combined. Gradually stir in the dry ingredients; you can use your hands if needed to bring the dough together. If the dough remains crumbly, add milk one tablespoon at a time until it holds together. Fold in the chocolate chunks so they are evenly distributed. Refrigerate the dough for 30 minutes.
Preheat the oven to 375°F (190°C). Using an ice cream scoop or your hands, form the dough into 1½-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 the cookies to cool before serving.
Enjoy the gooey, chewy bite. These cookies are all about the brown butter — rich, nutty, and perfectly paired with oats and chocolate.