Brown Butter Oatmeal Chocolate Chip Cookies

These Oatmeal Chocolate Chip Cookies are incredibly chewy and soft cookies with crisp edges. The cookies are loaded with pools of ooey gooey chocolate and rolled oats. Using brown butter adds a strong gourmet flavour to the cookies!

There is truly nothing better any given day than a warm oatmeal chocolate chip cookie. It's such a classic and staple cookie recipe!

The texture from the oats mixed with the pools of chocolate are just perfect.

I love this recipe because it requires no chill time, meaning you get cookies faster!

Key Ingredients

Scroll to view a few key ingredients we’re using. Full recipe and measurements can be found in the recipe card below.

Brown sugar – I used dark brown sugar. This type of brown sugar carries more molasses than lighter brown sugars, which helps create that chewy dense cookie.

Chocolate - I used a chopped up chocolate bar. This gives you those pools of chocolate. You may also use chocolate chips!

Egg - Adds richness to the cookies. Remove 2 hours prior to baking.

Oats - I find that rolled oats provide a chewier texture in these cookies. If you don’t have any, you can use quick oats, but keep in mind that the texture won’t be quite the same.

Step by Step Instructions

Here is how to make and bake these brown butter oatmeal chocolate chip cookies. You will need one tray lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.

Step 1 – Brown the butter: In a saucepan over medium heat, melt your butter. Once melted, the butter will begin to foam. Continue stirring (don’t stop!) for 5-8 minutes. After this time, you’ll notice two things: browned specks at the bottom of your pan, and a nutty aroma that will fill the air. Remove from heat, transfer to a glass container and cool for 20 minutes before using.

Step 2 - Mix the wet ingredients: In a medium-sized bowl, add the brown butter, eggs, vanilla, and brown sugar. Whisk until smooth.

Step 3 - Add in the dry ingredients: Toss the flour, oats, baking soda, and salt into the bowl. Gently fold in the chocolate.

Step 4 - Roll the dough into balls and place 2 inches apart on the prepared baking tray. Gently flatten the dough down. Bake at 350°F for 10 minutes. The cookies will look set around the edges and soft inside.

Step 5 - The cookies will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt (if desired). Serve warm. Store in an airtight container for up to 5 days.

FAQ

How do I store these cookies?

The cookies are best served fresh or within the first few days. They stay good on your counter for up to 3 days, and in the fridge for up to 5 in an airtight container. I doubt they'll last that long though!

Can I freeze these cookies?

Divide the dough evenly and press down gently to flatten each cookie. Place parchment paper in between each cookie and then into a plastic bag or airtight container to avoid sticking. Freeze the cookie dough like this for up to 3 months.

To bake frozen cookie dough, add an additional 1-2 minutes of baking time if needed.

Baked cookies will freeze well for up to 2 months in a bag or container, thaw to room temperature before serving.

Can I prepare the dough ahead of time?

Yes! The cookie dough may be prepared 2-3 days in advance. Store the dough in tightly covered saran wrap and store in the refrigerator. If the cookie dough is too cold to scoop, let it sit at room temperature for 15 minutes before scooping the cookie dough.

Can I use quick oats?

Yes! But quick oats give a less chewy texture and bake faster in the oven, so keep an eye on it!

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