Description
Indulge in these irresistible Brown Butter Oatmeal Chocolate Chip Cookies, combining the nutty richness of browned butter with hearty oats and melty chocolate chunks. Crispy on the edges yet soft and chewy inside, these cookies are perfect for a cozy treat or sharing with friends and family.
Ingredients
Butter and Sugar
- 2 sticks (1 cup) salted butter
- 1 1/4 cups brown sugar
Wet Ingredients
- 2 large eggs
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups old fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Add-ins
- 2 cups chocolate chunks or chips
Finishing Touch
- Flaky sea salt, for sprinkling (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350° F (175° C). Line a baking sheet with parchment paper to prevent sticking and make for easy cleanup.
- Brown the Butter: Place the salted butter in a skillet over medium heat. Allow it to cook, stirring occasionally, until it turns golden brown and releases a nutty aroma, approximately 3 to 4 minutes. Immediately remove from heat to prevent burning and transfer the brown butter to a heatproof bowl. Let it cool for about 5 minutes.
- Mix Wet Ingredients: To the cooled brown butter, add brown sugar, eggs, and vanilla extract. Mix thoroughly until the mixture is smooth and well combined.
- Add Dry Ingredients: Gradually stir in the all-purpose flour, old fashioned oats, baking soda, and kosher salt. Gently fold the ingredients together to create a uniform dough without overmixing.
- Fold in Chocolate: Carefully fold in the chocolate chunks or chips, distributing them evenly throughout the dough.
- Shape Cookies: Roll the dough into rounded tablespoon-sized balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball slightly with your fingers or the back of a spoon.
- Bake the Cookies: Bake the cookies in the preheated oven for 8 minutes. Then, remove the baking sheet, rotate it for even baking, and gently tap the sheet on the counter 1-2 times to flatten the cookies further. Return to the oven and bake for an additional 2 to 3 minutes, or until the cookie edges begin to set but the center is still soft.
- Cool and Serve: Let the cookies cool directly on the baking sheet. They will continue to firm up as they cool. If desired, sprinkle with flaky sea salt to enhance the flavor. Enjoy warm for the best texture, or store cooled cookies in an airtight container for up to 4 days.
Notes
- Be careful not to overbrown or burn the butter; aim for a golden brown color with a nutty aroma.
- Flattening the cookies midway through baking helps achieve a chewy texture and even cooking.
- Using old fashioned oats provides the best texture; quick oats can make the cookies too soft.
- Sprinkling flaky sea salt is optional but adds a lovely contrast to the sweetness.
- Store cookies in an airtight container at room temperature to maintain freshness.