Brown Butter Oatmeal Chocolate Chip Cookies are loaded with chocolate chips, flaky sea salt, and oats. They’re soft, chewy, and perfectly crisp on the edges.
author’s note
A Texas Reader Shared This Recipe… and Now It’s My #1 Cookie!
A while back, I asked my readers to share their all-time favorite cookie recipes, and I was blown away by the responses! Leisa from Texas sent me this gem, and after testing (and taste-testing… a lot), I knew this one was special.
The moment I pulled them from the oven, the smell of nutty brown butter filled my kitchen. My kids ran in, begging for “just one bite,” and even my husband—who has seen more cookie tests than I can count—said these were different. The edges had that caramelized crunch, the centers stayed perfectly chewy, and the sprinkle of flaky salt on top sealed the deal.
As Leisa put it:
“Brown butter baby! I love everything that starts with browning butter. I love the salty gorgeous flakes on top, too! OK – I guess I truly love it because it has chocolate in it—but isn’t that almost a given?”
Brown Butter Oatmeal Chocolate Chip Cookies Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Butter | Cool it before mixing so it doesn’t melt the sugar. |
| Brown Sugar | Light brown sugar works, but cookies will be lighter in flavor and color. |
| Oats | Don’t use quick oats (too powdery) or steel-cut oats (too tough). |
| Chocolate Chips | Use chopped chocolate bars for gooey puddles. Try mixing dark and milk chocolate for contrast. |
| Flaky Sea Salt | Skip if you don’t like sweet + salty desserts, but I highly recommend it. |
How To Brown Butter
For a visual guide, check out this video.
- Melt: Add unsalted butter to a light-colored pan over medium heat.
- Stir: Stir often; the butter will foam and sizzle.
- Watch: The color changes from yellow → golden → deep amber.
- Pull Early: Remove from heat as soon as the milk solids turn golden brown.
- Cool: Transfer to a heat-safe bowl to cool before mixing into the Brown Butter Oatmeal Chocolate Chip Cookies cookie dough.
How To Make Brown Butter Oatmeal Chocolate Chip Cookies
- Brown Butter: Cook until golden and nutty, then let cool.
- Mix with Sugar: Beat together cooled butter and brown sugar.
- Add Eggs & Vanilla: Mix just until combined.
- Add Dry Ingredients: Stir in baking soda, baking powder, salt, and oats.
- Fold in Flour & Chocolate: Mix until combined, then chill dough.
- Scoop & Bake: Bake at 350°F until edges are set but centers look soft.
- Finish with Salt: Right out of the oven, press in extra chocolate and sprinkle with salt.
Quick Tip
Chill the Dough: Chilling is essential for perfect texture and flavor. Skip this, and the cookies may spread and burn at the edges.
More Delicious Cookie Recipes
Brown Butter Oatmeal Cookies
Video
Equipment
Ingredients
- 16 tablespoons unsalted butter
- 1-1/2 cups brown sugar packed, see note 1
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2 cups flour
- 1-3/4 cups old-fashioned oats
- 1-3/4 cups chocolate chips
- Flaky sea salt optional
Instructions
- Melt butter in a light-colored, wide saucepan over medium-high heat. Once melted, reduce to medium and stir constantly with a silicone spatula. Butter will bubble and foam. When it smells nutty and you see light-brown specks beneath the foam, remove from heat and pour into the stand mixer bowl, scraping in all the bits. Let it fully cool to room temperature (I like to pop the bowl in the freezer).
- Place the stand mixer bowl onto the mixer fitted with the paddle attachment. Add the dark brown sugar and whisk on medium-high speed for 2 minutes.
- Add eggs and vanilla and mix until just combined.
- Add baking soda, salt, baking powder, and oats. Mix. Stir in flour and chocolate chips until no dry streaks remain; don’t overmix. Tightly cover dough and refrigerate for 1 hour.
- Preheat the oven to 350°F. Line the sheet pan with parchment paper or a silicone baking mat and set aside.
- Scoop then roll balls of dough about 2-1/2 tablespoons (50 grams) each and place them on the pan. Leave space for spreading—only bake 6 cookies at a time. Bake for 8–11 minutes, until the edges are golden brown. Keep a close eye to ensure they remain soft and chewy in the center. I prefer to slightly underbake for a tender texture. See note 2.
- Once removed from the oven, you can press in a few extra chocolate chips on top and sprinkle with flaky salt if desired. Let the cookies sit on the tray for 5 minutes before transferring them to a cooling rack.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage
- Room Temperature Storage: Keep cookies in an airtight container for 2–3 days to maintain texture.
- Freezing: Freeze dough instead of baked cookies.
- Freeze Dough Balls: Place dough balls on a pan, freeze until solid, then transfer to a bag. Store up to 3 months.
- Bake from Frozen: Bake dough balls directly from frozen, adding a few extra minutes. No thawing needed.
Hi! These were delicious, thanks so much for the recipe. I was wondering if I could make this again with 3/4 cup of my leftover butter, and if there’s any conversions or ways to do this. Thanks again!