Brown Butter Peanut Butter Oatmeal Cookies
Brown Butter Peanut Butter Oatmeal Cookies are rich, nutty, and perfectly chewy cookies that are so delicious. Made with toasty browned butter and hearty rolled oats, they’re an easy, crowd-pleasing treat that’s perfect for sharing, gifting, or freezing for later.
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!
Notes
Peanut butter: I used creamy peanut butter in this recipe. You may also use crunchy peanut butter, or any other nut butter of your preference. Do not use natural butters, they are too runny and won't work.
Brown sugar: Dark brown sugar is best for this recipe, but if you have light brown this will work as well.
Salt: I don't add any salt into these cookies as I find they're salty enough from the peanut butter, but if you'd like to add some, feel free to add 1/4 tsp.