Finally, I am sharing one of my first original recipes that I ever documented, my Browned Butter Oatmeal Chocolate Chip Cookies! They are the perfect soft and chewy cookie with that delicious, nutty flavor thanks to the browned butter.
This is a perfect cookie recipe for the Holiday baking season. Thanks to a few special ingredients, they stay soft and chewy for several days in an airtight container!!
Ingredients and Possible Substitutions:
- Unsalted butter – I have made these with coconut oil before, and they turn out good! Just use melted coconut oil and skip the browning of the butter step. You can also used salted butter, just reduce the added salt to 1/4 tsp.
- Granulated sugar
- Dark brown sugar – I prefer to use dark brown sugar in this recipe to add richness and flavor, but I make these sometimes with light brown sugar if it’s all I have on hand.
- Egg/egg yolk – An additional egg yolk gives the cookies a great, chewy texture. Don’t skip the extra egg yolk!
- Vanilla extract
- All-purpose flour
- Baking soda
- Cornstarch – All of my favorite cookie recipes have cornstarch! It gives the cookies some extra softness.
- Ground cinnamon – If you don’t like cinnamon, you can leave this out. But, I love cinnamon and it goes perfectly with the browned butter in these cookies!
- Semisweet chocolate chips – Feel free to use your favorite chocolate chips. I have used milk chocolate and dark chocolate before, and they have been delicious!
- Old-fashioned rolled oats – Rolled oats give more chewy texture to the cookies. Use these for best results. Quick oats can be used, but they won’t give the best texture.
How to make Browned Butter Oatmeal Chocolate Chip Cookies:
First, make browned butter – melt stick of butter in saucepan over medium-low heat while stirring frequently. Once melted, the butter will begin to foam and form bubbles, then subside. Continue stirring until small brown flecks form on the bottom of the pan. Transfer to a bowl and place in fridge to cool for about 15 minutes.
Using a mixer or by hand, cream together browned butter and sugars until well combined, about 3 minutes.
Add in the egg, egg yolk, and vanilla, mixing well after each addition.
In a medium bowl, combine the flour, baking soda, cornstarch, salt and cinnamon. Whisk together with a fork for 30 seconds.
Gradually add the dry ingredients to the wet ingredients and mix using a spoon until just combined. Stir in chocolate chips and rolled oats. Refrigerate dough for 10-20 minutes depending on how soft/melted your brown butter was. I usually just stick my dough in the fridge, start preheating my oven, then take it out when the oven is preheated.
Preheat oven to 365 degrees F. Line two baking sheets with parchment paper or silicone baking mats. Use a medium cookie scoop to form cookies and place onto prepared baking sheets. Bake for 10-11 minutes or until cookies are lightly browned. Let cool on baking sheet for 15 minutes before transferring to wire rack or plate.
Sizzling Tip:
For all my cookie recipes, I typically chill the dough while the oven is preheating. I just wait to preheat the oven until I am done mixing up the dough. This is usually the perfect amount of time to firm up the dough, but it doesn’t add any extra prep time!!
Browned Butter Oatmeal Chocolate Chip Cookies
Ingredients
- 1 stick unsalted butter
- ½ cup granulated sugar
- ½ cup dark brown sugar
- 1 large egg + 1 egg yolk
- 1 tsp vanilla
- 1¼ cup all-purpose flour
- 1/2 tsp baking soda
- 3/4 tsp cornstarch
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 cup semisweet chocolate chips
- ½ cup old-fashioned rolled oats
Instructions
- First, make browned butter – melt stick of butter in saucepan over medium-low heat while stirring frequently. Once melted, the butter will begin to foam and form bubbles, then subside. Continue stirring until small brown flecks form on the bottom of the pan. The butter should have a nutty aroma. Remove from heat immediately and continue stirring to cool slightly. Transfer to a bowl and place in fridge to cool for about 15 minutes.
- Using a mixer or by hand, cream together browned butter and sugars until well combined, about 3 minutes. Add in the egg, egg yolk, and vanilla, mixing well after each addition.
- In a medium bowl, combine the flour, baking soda, cornstarch, salt and cinnamon. Whisk together with a fork for 30 seconds.
- Gradually add the dry ingredients to the wet ingredients and mix using a spoon until just combined. Stir in chocolate chips and rolled oats. Refrigerate dough for 10-20 minutes depending on how soft/melted your brown butter was. I usually just stick my dough in the fridge, start preheating my oven, then take it out when the oven is preheated.
- Preheat oven to 365 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
- Use a medium cookie scoop to form cookies and place onto prepared baking sheets. Bake for 10-11 minutes or until cookies are lightly browned. Let cool on baking sheet for 15 minutes before transferring to wire rack or plate.
Notes
For another delicious cookie recipe that uses browned butter, check out my Browned Butter Pumpkin Chocolate Chip Cookies 🙂