Why You’ll Love This Recipe
Incredible flavor. Toasty brown butter, melty chocolate chunks, and flaky sea salt make these an indulgent and unique, yet familiar cookie. They’re the perfect hybrid of my brown butter chocolate chip cookies and oatmeal cookies. Easy! Browning the butter is simple, so don’t be intimidated by it. I demonstrate this in detail in my video below, but I also have an entire post on how to brown butter if you want a more in-depth tutorial. Perfect balance between chocolate chip cookies and oatmeal cookies. I was intentional to not use too many oats so the cookies weren’t overly oatmeal-forward. No mixer or chilling required! Just make sure you let the brown butter cool down before you add the sugars. There is no need for it to completely re-solidify though.
Despite their overly long name 😆, I absolutely love these brown butter oatmeal chocolate chip cookies. They are quite possibly my current favorite cookie (okay, my “worst” chocolate chip cookies are still at the top of the list). They have a great hearty texture and the browned butter adds an INCREDIBLE depth of flavor–it’s almost impossible to just eat one, or even just 2 cookies. I can’t wait for you to try them!
What You Need
Before we begin, let’s go over a few of the important ingredients in today’s recipe.
Butter. I use unsalted butter. If you only have salted butter, you can use that and reduce the table salt in the recipe to ½ teaspoon. Don’t skip or reduce the sea salt topping though! Oats. I recommend old-fashioned oats, though I imagine quick-cooking oats could work in a pinch. Note that I use less oats in this recipe than my classic oatmeal cookies; this is intentional! I didn’t want these cookies to be too oat-y. Brown sugar. Using more brown sugar than granulated sugar keeps these cookies nice and chewy. I do this with my monster cookies as well. Personally, I like to use a blend of light and dark brown sugar, but you can use all light brown sugar if that’s all you have on hand. I don’t recommend using all dark brown sugar; it’s too rich. Semisweet chocolate. You could use chocolate chips (I include instructions for this in the recipe below), but a chopped chocolate bar creates a more melty and gourmet experience. Sea salt. A sprinkle of sea salt on top is non-negotiable. It really amps up the flavor and complements the toasty brown butter so well!
SAM’S TIP: Since we are using room temperature butter, it’s best if your eggs are room temperature as well. This will help them incorporate much easier and will give you a more cohesive dough. If you forget to set yours out ahead of time, I have a trick to quickly bring eggs to room temperature. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Brown Butter Oatmeal Chocolate Chip Cookies
SAM’S TIP: It’s important to add the sea salt within a minute or two of the cookies coming out of the oven, because it won’t stick to them after they’ve cooled. If oatmeal raisin is more your thing, give my oatmeal raisin cookies a try! Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
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