Brown Butter Oatmeal Choc Chip Cookies (simple!)

Meet my favorite cookie in the entire world – Brown Butter Oatmeal Choc Chip Cookies. Buttery. Nutty and caramel-y undertones. Melty pockets of chocolate, crispy on the perimeters and chewy within the center. Unbelievably fast and straightforward – no electrical beater, no ready round for butter to melt.

Overhead photo of Brown butter oatmeal choc chip cookies

Rundown: Brown butter oatmeal choc chip cookies

  • Style: Nutty buttery-ness from the brown butter with large melty chunks of chocolate

  • Texture: Crispy on the perimeters and base, and chewy inside from the oatmeal.

  • Problem: Easy. No creaming butter. No home equipment. Straightforward to deal with dough.

  • Velocity: Quicker than common cookie recipes. No chilling dough. No ready for butter to melt.

  • Return for effort: Extraordinarily excessive. Punches means above its weight!!

I do know there are extra “good” cookies on the market on this world. However for effort vs outcomes, these cookies depart them within the mud. It’s a kind of uncommon gems the place the top consequence will not be compromised by velocity and ease. On the planet of baking, that is so uncommon, I’m assured that you just, like me, will attempt these as soon as and know that it’s a Keeper!

They’re the whole lot you dream of a chocolate chip cookie to be. Chewy inside (due to the oats), crispy edges, very buttery flavour (from the browned butter!) and massive melty pockets of chocolate from chunks of sweets fairly than utilizing chocolate chips.

They’re good. And they’re quick and straightforward!

Close up photo of broken Brown butter oatmeal choc chip cookies

Substances in brown butter choc chip cookies

After I’m making to impress, I choose to cut up good darkish chocolate myself. Lindt is my selection – not low-cost, so I fill up when discounted! For on a regular basis functions, I’ll simply use good ole’ choc chips. Bakers’ selection!

Ingredients in Brown butter oatmeal choc chip cookies
  • Chocolate or chocolate chips – See notes above photograph.

  • Unsalted butter – This recipe requires the butter to be browned which intensifies the buttery flavour. It’s very easy – simply soften the butter then simmer for a couple of minutes till it turns brown and smells fantastically nutty. That’s it!

  • Oats – Simply unusual rolled oats. That is what provides these cookies an important chewiness! Recipe ought to work with fast oats, however undecided about metal reduce oats.

  • Sugar – Brown sugar for caramely flavour and to make the cookies a bit chewy fairly than crisp.

  • Flour – Simply plain / all-purpose flour. Please don’t substitute with self elevating flour because it doesn’t have sufficient rising agent in it.

  • Baking soda (bi-carb) – That is the leavening agent utilized in these cookies (ie to make them rise a bit). It’s stronger than baking powder and has barely completely different leavening impact relying on what you make. Baking powder makes these cookies dome barely whereas baking soda makes them rise extra evenly which is best.

  • Vanilla – Only a bit, for flavour.

  • Salt – It’s usually good apply so as to add a little bit of salt into candy baking recipes because it brings out the flavours in different elements. It doesn’t make these cookies salty. However there’s actually the choice to complete them with a sprinkle of salt flakes!

PRO TIP – Don’t use the chocolate “mud”. It melts and smears within the cookie dough and makes it look a bit messy. Save the mud to your cappuccino and simply use the chunks to your cookies!

Chopped dark chocolate
Don’t combine chocolate mud into the cookie dough. It can soften and discolour the cookie.

make brown butter chocolate chip cookies

Are you able to see how shockingly and dangerously simple these are to make?

1. Brown the butter

Browning butter is so simple as melting butter then letting it simmer till it adjustments from yellow to golden brown which solely takes a couple of minutes. This intensifies the buttery flavour and provides nuttiness. Each good issues!

How to make Brown butter oatmeal choc chip cookies
  1. Soften butter in a silver or different non-black saucepan or small pan. Why does the color of the cooking vessel matter? As a result of it’s unattainable to see when the butter adjustments from yellow to golden in a black pan. You’ll must depend on your scent or utilizing a spoon to scoop the butter as much as examine the color!

  2. Brown butter! Simmer the melted butter on medium to medium excessive for 3 to five minutes or till you see little golden bits (that are the dairy bits that go toasty) and you may scent the nuttiness. The butter may even change from yellow to golden in color.

    Take away from the range instantly to forestall it from going to brown. Pour the browned butter into a big mixing bowl (together with all of the little brown bits – further flavour!). Then let it cool for five minutes.

2. Simply combine with a picket spoon

How to make Brown butter oatmeal choc chip cookies
  1. Whisk dry elements in a bowl – the flour, oatmeal, salt and baking soda.

  2. Whisk moist – Add sugar into the nonetheless heat brown butter and whisk. It can look a bit cut up, that’s okay, it is going to come collectively whenever you add the egg. Add egg and vanilla then whisk.

  3. Mix moist and dry – Pour the dry elements into the moist elements. Combine till the flour is usually integrated.

    Then add the chocolate chips and blend by till you possibly can not see flour.

  4. 5 minutes relaxation – Set the cookie dough apart for five minutes to let it agency up barely so it’s scoop ready into mounds.

How to make Brown butter oatmeal choc chip cookies
  1. Scoop mounds of cookie dough onto lined trays, 5 cm / 2″ aside. I take advantage of a dimension 40 cookie scoop which is 1 1/2 tablespoons (a heaped tablespoon measure). It is best to get 22 cookies.

    I take advantage of 3 trays – 8 cookies on 2 trays and 6 cookies on a third tray.

  2. Press the mounds all the way down to 0.8 cm / 1/3″ thick rounds, reshaping as wanted in the event that they cut up or go wonky.

4. Bake 11 minutes

  1. Bake – Bake 2 trays for 11 minutes, switching and rotating the trays on the the 7 minute mark till gentle golden. Take away, then bake the third tray for 10 minutes, rotating on the 6 minute mark.

  2. Cool cookies on the tray for 10 minutes – they are going to proceed to prepare dinner and go a bit extra golden. Then switch to a cooling rack to completely cool. They may crisp up on the perimeters and base, however be chewy within the center – better of each worlds! 🙌🏻

Close up photo of Brown butter oatmeal choc chip cookies

You recognize the toughest half about these cookies? Choosing that time within the cooling time when the cookies have firmed up sufficient so that they aren’t too tender, however the chocolate continues to be (very!) melty. The window of alternative is definitely wider than you assume – round 25 minutes to 50 minutes after pulling them out of the oven.

However I all the time fret, not desirous to miss the prospect – as a result of as soon as the chocolate has hardened, you can’t re-melt it with out compromising the cookie itself – and I discover myself hovering over the cookies, prodding them each 5 minutes or so questioning if I ought to go in for the kill.

The Kill being THIS second:

Now you perceive, proper?

25 to 50 minutes out of the oven. Set your timer, my associates. Don’t miss it.

Or, should you do, simply make them once more. They’re really easy, why not! 😈 – Nagi x

Watch find out how to make it

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Overhead photo of Brown butter oatmeal choc chip cookies

Brown butter oatmeal choc chip cookies

Servings22 cookies

Faucet or hover to scale

Recipe video above. That is extraordinarily quick and straightforward, and ridiculously good. No creaming butter, no chilling cookie dough. Don’t pause to marvel if it’s value the additional 2 minutes to brown the butter. I’m telling you it’s! It makes them extra-buttery with a nutty edge. Off the charts delish!DESCRIPTION: Chewy within the center (due to oats) with crispy edges. Further buttery flavour! Use choc chips for comfort however should you’re making to impress, chop your individual. Makes 22 cookies 7cm/2.7″ broad


  • Preheat oven to 180°C/350°F (160°C fan). Calmly grease then line three baking trays with paper.

  • Brown butter – Soften butter in a small silver pan or saucepan over medium warmth (Notice 2). Go away to simmer on medium warmth for 3 to five minutes, stirring once in a while, till (whenever you push foam apart) you see little golden-brown bits. Instantly pour right into a bowl (together with the golden bits) and put aside to chill for five minutes.

  • Chop choc – Lower the chocolate into 1cm /1/4″ items. Switch the chunks right into a bowl and depart the high quality chocolate mud behind for an additional goal (makes cookies speckled, Notice 1).

  • Combine dough – Whisk flour, oats, baking soda, and salt in a big bowl. Add sugar to the brown butter and whisk (it may not mix absolutely). Add egg and vanilla, whisk till clean.

  • End dough – Add dry elements into the egg combination. Combine with a picket spoon till the flour is nearly blended in. Add chocolate, and stir till blended by and you may not see flour. Put aside for five minutes to let the combination agency up a bit.

  • Bake – Scoop a heaped tablespoon of dough onto the tray, 5 cm / 2 ” aside. (I take advantage of a dimension 40 cookie scoop, makes 22 cookies) Flatten to eight mm / 1/3″ thick, reshaping sides if wanted in the event that they cut up/go wonky. Bake one tray at a time for 10 minutes, rotating the tray on the 6 minute mark (1 tray at a time bakes extra evenly – Notice 3) till the floor is gentle golden.

  • Cool on the tray for 10 minutes, then switch onto a cooling rack to completely cool.

Recipe Notes:

1. Choc mud – Whenever you chop your individual chocolate, you’ll find yourself with “mud”. I choose to not use the chocolate mud because it leaves speckles on the cookie. It’s only a visible factor! I reserve for cappuccinos. 🙂
Lindt is my most popular, I fill up when it goes on sale! Else any darkish consuming chocolate is ok.
Substitute with 1 cup / 200g darkish choc chips / semi candy chips.
2. Browning butter – Simpler to make use of silver or different gentle color pan when browning butter so you possibly can see the golden brown bits (can’t see towards black base). Don’t neglect to scrape in all of the golden bits – it’s free flavour!
3. Baking – For two trays, bake 11 minutes, rotating the tray and switching cabinets on the 7 minute mark.
4. Retains 5 days in an hermetic container, they begin softening on day 3+. Maintain in fridge if it’s tremendous scorching the place you might be.
Vitamin per cookie, assuming 22 cookies.

Vitamin Info:

Energy: 179cal (9%)Carbohydrates: 22g (7%)Protein: 2g (4%)Fats: 9g (14%)Saturated Fats: 5g (31%)Polyunsaturated Fats: 0.5gMonounsaturated Fats: 3gTrans Fats: 0.2gLdl cholesterol: 23mg (8%)Sodium: 71mg (3%)Potassium: 90mg (3%)Fiber: 1g (4%)Sugar: 13g (14%)Vitamin A: 185IU (4%)Calcium: 20mg (2%)Iron: 1mg (6%)

Lifetime of Dozer

Dozer, no quantity of hovering goes to get you any chocolate! It’s dangerous for you!


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