Description
These Brown Butter Oatmeal Chocolate Chip Cookies offer a rich, nutty flavor thanks to browned butter, combined with the hearty texture of old-fashioned oats and sweet bursts of semi-sweet chocolate chips. Perfectly chewy and slightly crisp on the edges, they make a delightful treat for any cookie lover.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups old-fashioned oats
- 1 1/2 cups semi-sweet chocolate chips
Wet Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the butter while swirling the pan. Continue cooking for 4-6 minutes until the butter turns golden brown and emits a nutty aroma. Immediately pour the browned butter into a bowl and let it cool for 10 minutes.
- Prepare the Dough: In a large bowl, whisk together the cooled browned butter, light brown sugar, and granulated sugar until well combined. Beat in the eggs and vanilla extract until smooth. In a separate bowl, combine the all-purpose flour, baking soda, salt, and ground cinnamon. Gradually mix the dry ingredients into the wet mixture. Stir in the oats and semi-sweet chocolate chips until evenly distributed.
- Chill the Dough: Cover the dough and refrigerate it for at least 30 minutes, or up to 24 hours, to allow flavors to meld and the dough to firm up for easier handling.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Using a tablespoon, scoop portions of dough and place them on the prepared sheets, spacing each about 2 inches apart to prevent spreading. Bake for 10-12 minutes or until the edges turn golden brown.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes to set. Then transfer them to a wire rack to cool completely before enjoying.
Notes
- For a deeper flavor, chilling the dough overnight is recommended.
- Use parchment paper or silicone baking mats to prevent sticking and for easy cleanup.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips as preferred.
- Ensure not to overbake to keep the cookies chewy in the center.
- Store cookies in an airtight container at room temperature for up to a week.
