The Best Brown Butter Oatmeal Cookies


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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.

The best 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.

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 browned butter chocolate chip cookies

Brown Butter Oatmeal Cookies

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.

Next, you’ll stir in the flour, oats, and other dry ingredients.

Browned Butter Chocolate Chip Oatmeal Cookies

Brown Butter Oatmeal Chocolate Chip Cookies

Don’t forget the chocolate chips, they are part of what makes these the best brown butter oatmeal cookies. You won’t find any raisins in this recipe!

Roll the dough in balls and chill for just about 30 minutes before baking. If the cookies spread too much. Chill them a bit longer. If they don’t spread, warm the dough up a bit.

This recipe makes a thick, chewy oatmeal cookie that tastes amazing thanks to the browned butter and chocolate chips.

The Best Browned Butter Chocolate Chip Oatmeal Cookies

The Best Brown Butter Oatmeal Cookies

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.
Prep Time: 1 hr
Cook Time: 10 mins
Total Time: 1 hr 10 mins
Course: Cookies
Cuisine: American
Servings: 36 cookies


  • 1 cup butter browned and cooled
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs room temperature
  • 1 teaspoon vanilla
  • 1 3/4 cup flour
  • 1/4 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups rolled oats
  • 1 1/2 cup chocolate chips


  • Brown the butter and let it cool back to room temperature and solidify. 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. Bake for 9-11 minutes or until just browned around the edges.
  • Remove from oven and let cool on the cookie sheet for several minutes before removed to wire rack to cool completely. Store tightly covered.


Serving: 1cookie · Calories: 152kcal · Carbohydrates: 21g · Protein: 2g · Fat: 7g · Saturated Fat: 4g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 2g · Trans Fat: 1g · Cholesterol: 24mg · Sodium: 147mg · Potassium: 36mg · Fiber: 1g · Sugar: 13g · Vitamin A: 171IU · Vitamin C: 1mg · Calcium: 11mg · Iron: 1mg
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

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{originally published 8/27/18 – recipe notes and photos updated 11/14/21}

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  1. 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

  2. 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!

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