Description
Thick, chewy, and irresistibly rich, these brown butter oatmeal chocolate chip cookies blend nutty browned butter with hearty oats and gooey chocolate chips. A nostalgic, bakery-style cookie made right at home.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, browned
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups rolled oats
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- In a saucepan over medium heat, melt the butter and cook until golden brown with a nutty aroma. Let it cool slightly.
- In a large bowl, whisk browned butter, brown sugar, granulated sugar, eggs, and vanilla until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Stir the dry ingredients into the wet mixture until just combined.
- Fold in the oats and chocolate chips evenly.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dough onto the sheet, spacing 2 inches apart.
- Bake for 9–11 minutes until edges are golden and centers are just set.
- Cool for 5 minutes on the tray, then transfer to a wire rack to cool completely.
Notes
- Let the browned butter cool before mixing to avoid cooking the eggs.
- Use rolled oats, not quick oats, for the best texture.
- Press a few extra chocolate chips on top before baking for a bakery-style look.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: brown butter, oatmeal cookies, chocolate chip cookies, chewy cookies, easy dessert