Bakery-style Brown Butter Peanut Butter Oatmeal Cookies are thick, gooey cookies that combine everything you love into a warm, delicious cookie. Loaded with nutty brown butter, creamy peanut butter, and hearty oats, these cookies have chewy centers, and slightly crisp edges. They’re easy to make, great to bring to any family gathering, and perfect for gifting or freezing for later.
Sometimes you just need a classic, and these cookies are just that. Browning the butter creates a deep-caramel like flavor, which adds so much richness into these cookies. It truly makes them gourmet and brings them to the next level.
These cookies have soft, chewy middles, just like your favourite oatmeal cookie, and crisp edges. They stay soft for days thanks to the brown butter, peanut butter, and dark brown sugar.
They come together in one bowl, with no chill time required. If you love a good classic peanut butter cookie, you will love these.
Why you'll love these cookies
- Deep, nutty flavors from the browned butter
- Soft and chewy cookies thanks to the hearty oats
- Sweet and salty cookies of your dreams
- Perfect for a crowd, and any family gathering
Step by step instructions
Here is how to make and bake these Brown Butter Peanut Butter Oatmeal Cookies. You will need two trays lined with parchment paper, two large mixing bowls, a spatula, a whisk, and a standard ice cream scoop.
Step 1: Brown the butter. Check the recipe card below for browning butter details.
Step 2: Mix dry ingredients. In a bowl, add the flour, rolled oats, baking soda, baking powder, cinnamon, and cornstarch. Stir to combine and set aside.
Step 3: Whisk butter and sugars. In a large bowl, whisk the butter, brown sugar, and white sugar until well combined.
Step 4: Add in wet ingredients. Whisk in the peanut butter, then add in the eggs and vanilla.
Step 5: Combine together. Add the dry and wet ingredients together just until a soft dough forms - do not over-mix!
Step 6: Scoop and bake. Scoop 6 cookies per tray. Gently press the cookies down for better spreading.
Bake the oatmeal cookies for 12-15 minutes or the edges are slightly golden brown and the middles are still puffy. They will continue to bake as they cool.
FAQ
How should I store these brown butter peanut butter oatmeal cookies?
Keep the cookies in an airtight container at room temperature for up to 5 days, or refrigerate them for up to 1 week.
Can I freeze the cookie dough?
Absolutely! Scoop the dough into balls and place them on a parchment-lined baking sheet. Freeze for about 1 hour, or until firm. Once solid, transfer the dough balls to a freezer-safe Ziplock bag. They’ll keep well in the freezer for up to 3 months.
When you’re ready to bake, place them straight from the freezer onto a baking sheet and bake at the same temperature. They may bake for an extra couple of minutes.
Can I use quick oats?
No, quick oats are too fine and won’t give the right texture. You must use rolled oats or large flake oats for best results.
Can I use any nut butter?
Yes, you can use creamy or crunchy nut butter. Just avoid natural butters, as they tend to be too runny and can affect the texture and outcome of the cookies.
Do I have to brown the butter?
No, but I highly recommend it. Browning the butter adds nodes of deep, nutty flavors into the cookies and really enhances the peanut butter flavor.
Do I have to flatten the cookies?
No, I tested this recipe with flattening and not flattening. If you just scoop them and bake, they will spread, but will be thicker. It all depends on what kind of cookie you prefer!
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Brown Butter Peanut Butter Oatmeal Cookies
Ingredients
- 1 3/4 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsps baking powder
- 1 tsp cornstarch
- 3/4 tsp cinnamon
- 3/4 cups + 1 tbsp unsalted butter melted and browned
- 2 large eggs room temperature
- 1 tbsp vanilla
- 3/4 cups creamy peanut butter*
- 1/3 cup white sugar
- 1/2 cup dark brown sugar
Instructions
- Preheat the oven to 350℉/180℃. Line two baking trays with parchment paper and set aside.
- Brown the butter: Add the butter to a saucepan over medium-high heat and stir until fully melted. Continue cooking and constantly stirring for 2–3 minutes to prevent burning, until it begins to sizzle and foam and turns golden brown. It’s ready when you smell a rich, nutty aroma and see brown specks forming at the bottom of the pan. Pour the browned butter into a heat-safe glass bowl to cool and set aside.3/4 cups + 1 tbsp unsalted butter
- In a large bowl, add the flour, oats, baking soda, baking powder, cornstarch, and cinnamon. Stir to combine and set aside.1 3/4 cups rolled oats, 1 1/2 cups all-purpose flour, 1 tsp baking soda, 3/4 tsps baking powder, 1 tsp cornstarch, 3/4 tsp cinnamon
- In a large bowl, whisk together the brown butter (make sure it's warm but not hot), brown sugar, and white sugar. Whisk to combine for one or two minutes.1/3 cup white sugar, 1/2 cup dark brown sugar, 3/4 cups + 1 tbsp unsalted butter
- Add in the peanut butter and whisk until smooth.3/4 cups creamy peanut butter*
- Whisk in the eggs and vanilla, scraping the bowls as needed.1 tbsp vanilla, 2 large eggs
- Combine the dry and wet ingredients together until a soft cookie dough forms. Do not over-mix.
- Scoop 6 cookies at a time per tray, evenly spacing them apart from one another. Gently press the cookies and flatten them down (see photo above for reference) to get better spreading.
- Bake for 13-16 minutes or until the edges are a golden brown and the middles are slightly puffy and underbaked. They will continue to bake as they cool.
- Enjoy!
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