I not-so-humbly declare that these are the best Brown Butter Oatmeal Cookies on the internet. And yes, they have chocolate chips – raisins need not apply.
Brown Butter Oatmeal Cookies
Raise your hand if you think browned butter > than regular butter. I think browned butter makes just about everything that calls for regular butter better.
You just have to plan ahead and go through the step of browning the butter. And for this brown butter oatmeal cookie recipe, you’ll let that beautifully browned butter cool back down to room temperature and solidify.
You’ll start by browning the butter. If that intimidates you, check out this post for detailed instructions. It’s not hard, just keep an eye on it.
Butter can go from brown to burnt in just moments. Once the butter has browned, for this recipe you’ll want it to come back to room temperature and solidify.
When it is solid again, the rest of the cookie-making process is standard. Cream the butter with the sugar, beat in eggs and vanilla.
This recipe makes a thick, chewy oatmeal cookie that tastes amazing thanks to the browned butter and chocolate chips. The nuttiness of the butter and oatmeal makes it hard to eat just one!
Brown Butter Oatmeal Chocolate Chip Cookies
- Brown the butter, cool to room temperature, and solid. In a large bowl, cream together the brown butter, brown sugar, and granulated sugar. Beat in eggs and vanilla.
- In a separate bowl, whisk together the flour, cinnamon, salt, and baking soda. Add the dry ingredients to the wet and stir together. Stir in rolled oats and chocolate chips.
- Roll the dough into 1-inch balls and chill for 30 minutes. Preheat oven to 350°F. Place cookies on baking sheet and bake for 9 to11 minutes or until just browned around the edges.
- Remove from oven and let cool on the baking sheet for five minutes before transferring to wire rack to cool completely. Store tightly covered.
Brown Butter Recipes
I have more than a few brown butter recipes on this site, so clearly I’m a fan. Brown butter and peach happen to be one of my favorite flavor combinations.
I have brown butter peach cupcakes, brown butter peach sweet rolls, and even a brown butter peach milkshake here for you.
You’ll find brown butter in these cranberry apple crumb bars and these pumpkin cookies have a heavenly brown butter glaze as well.
The Best Brown Butter Oatmeal Cookies
Ingredients
- 1 cup butter browned and cooled
- 1 cup brown sugar
- ¾ cup granulated sugar
- 2 eggs room temperature
- 1 teaspoon vanilla
- 1¾ cup flour
- ¼ teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups rolled oats
- 1½ cup chocolate chips
Instructions
- Brown the butter, cool to room temperature, and solid. In a large bowl, cream together the brown butter, brown sugar, and granulated sugar. Beat in eggs and vanilla.
- In a separate bowl, whisk together the flour, cinnamon, salt, and baking soda. Add the dry ingredients to the wet and stir together. Stir in rolled oats and chocolate chips.
- Roll the dough into 1-inch balls and chill for 30 minutes. Preheat oven to 350°F. Place cookies on baking sheet and bake for 9 to11 minutes or until just browned around the edges.
- Remove from oven and let cool on the baking sheet for five minutes before transferring to wire rack to cool completely. Store tightly covered.
Nutrition
{originally published 8/27/18 – recipe notes and photos updated 12/6/22}
Kim - Today's Creative Life says
Oh these look delicious!
Sabrina says
I need this cookie in my life! Thanks for tips on browning the butter.
Kitty says
I have a weakness for brown butter!!! These cookies look irrestible!
Courtney O'Dell says
These are the best cookies ever – the browned butter takes them over the top!
Sarah Walker Caron says
Mmm. Love browned butter! These look delightful.
Beth K says
These cookies look so delicious!
eva says
I rarely comment on recipes, but OMG these were awesome. Brown butter is my new friend. I’m also annoyed by people that comment on changes….but here it goes. I ground some oatmeal in my food processor and used about 1/2 C as part of the flour. And added some dry sour cherries
Emma says
I tried switching the chocolate chips for blueberries (since I hate raisins) and they turned out amazing!!
Mallory says
That sounds like a good combination!
Daina G says
How much brown butter would that be approx? I already have a batch of it in my fridge!
Josie says
Holy moly. These are better than regular chocolate chip cookies. I made them slightly larger than 1 inch, and took them out when they still looked very raw in the middle. They have the most satisfying crunch, and a perfectly doughy, gooey center. I’m usually a fan of very soft cookies but the crispy edges on these are amazing!
Also, I will never again make cookie dough for eating (or adding to ice cream) without browning the butter first. This was the best cookie dough I’ve ever had. Thanks for the recipe!
Donna says
I made them last year everyone loved them.
I misplaced the recipe but so glad I found it.
Mary says
I’m so happy to hear that you love the cookies, Donna!
E says
YUM! 😋 Thanks for sharing!
Mary says
You are welcome! Enjoy the cookies.
LouAnn Patin says
Delicious cookie but definitely not a thick cookie. Very thin.
Mary says
I’m glad you like them, LouAnn.