These brown butter oatmeal chocolate chip cookies are chewy and loaded with oats and chocolate chips. The nutty flavor from the brown butter makes for an irresistible cookie. This is probably my favorite cookie to ever come out of my kitchen. My easy brown butter oatmeal chocolate chip cookie recipe yields 10 large cookies and are ready in about 30 minutes!
Get ready for some brown butter magic.
Why you’ll love this brown butter oatmeal chocolate chip cookie recipe
- Yields 10 large cookies.
- They are made in one mixing bowl and all you need is a whisk!
- No stand mixer required.
- Brown butter creates an irresistible, nutty flavor.
- Ready to eat in about 30 minutes.
- You can easily freeze the dough and have cookies on hand whenever you want!
- These cookies are soft and chewy just like my peanut butter chocolate swirl cookies and chocolate chip cookies.
Ingredients needed
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Once butter begins to brown, remove from heat and pour into a mixing bowl. Mix in sugars and set aside to cool for about 10 minutes.
- Add vanilla extract, egg, and egg yolk. Mix until combined.
- Add salt, baking soda, flour, and oats and mix until just combined.
- Stir in chocolate chips. Line a baking sheet with parchment paper. Scoop out 10 cookies. Add 3-4 chocolate chips on top of each cookie dough.
- Preheat oven to 350° F. Bake for 13-14 minutes. Sprinkle with flaky sea salt. Allow to cool slightly before serving.
Frequently asked questions
Why didn’t my cookies spread?
If your cookies didn’t spread, you probably added too much flour. If you don’t have a kitchen scale, you can use the scoop and level method. Even an extra tablespoon of flour will make a huge difference!
How do I make perfect brown butter?
Heat a light-colored pan over medium heat. Cut your butter into equal pieces so it melts evenly. Place the butter in the pan. Use a silicone spatula to stir the butter around as it begins to melt. Once it’s melted, it will begin to foam and make tiny popping sounds. Turn the heat down to medium-low. Do not stop stirring the entire time. The foam will begin to subside and you’ll notice the butter start to brown. Continue to stir until it’s reached a golden brown color and you see dark flecks in the pan. It should smell intensely rich and nutty. Turn the heat down to low near the end if your butter hasn’t gotten quite golden enough. Browning butter is quick so be careful it doesn’t burn.
Why are my cookies not soft?
If your cookies aren’t soft, chances are you over baked them. Even an extra minute will make a big difference. When you pull them out, the center will look soft, but they will set as they cool on the baking sheet.
What cookie scoop do you use?
How do you get perfectly round cookies every time?
As soon as you remove the cookies from the oven, use a cookie/biscuit cutter and gently scoot them into a circle. Be careful not to scoot too hard or they may smoosh together.
Tips for the best brown butter oatmeal chocolate chip cookies
- These are best made as large cookies using an ice cream scoop like this one. It allows for the best crispy edges and gooey center. You can make them smaller using a 1.5 tablespoon cookie scoop. Reduce the total baking time by 2-3 minutes.
- I suggest using old fashioned oats vs. quick oats. Old fashioned oats will lead to a more fluffy cookie whereas quick oats will cause the cookie to spread a bit more.
- Add chocolate chips on top of the cookie dough once they’ve been scooped out. This will guarantee a bakery worthy cookie once they’re baked.
- Do not skip browning the butter. It’s the key ingredient that elevates these cookies and makes them so delicious. But be careful not to spend too long browning the butter. It shouldn’t take more than 5 minutes total. Anything over and you’ll evaporate too much of the moisture.
- I love using these dark chocolate chips. Not sponsored. I just love them!
Storing and freezing instructions
These cookies are best fresh, but can be kept in an air tight container up to 3 days.
To freeze the cookie dough, roll the dough into balls and place them on a plate and set in the refrigerator for 15 minutes. Then transfer them to a freezer safe ziploc bag and freeze for up to 3 months. Remember to label the dough with what it is, the date you made the batch, and the baking time as well. Add an additional 1-2 minutes onto the baking time when baking frozen dough.
DID YOU MAKE THIS RECIPE? ❤️
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Brown Butter Oatmeal Chocolate Chip Cookies
- Total Time: 40 minutes
- Yield: 10 cookies 1x
Description
These brown butter oatmeal chocolate chip cookies are chewy, and loaded with oats and chocolate chips. The nutty flavor from the brown butter makes for an irresistible cookie.
Ingredients
- 10 tablespoons (142g) unsalted butter (browned)
- 3/4 cup (156g) dark brown sugar
- 2 tablespoons (26g) granulated sugar
- 1 large egg + 1 large egg yolk (room temperature)
- 1 & 1/2 teaspoons vanilla extract
- 1 cup + 3 tablespoons (152g) all-purpose flour
- 3/4 cup (60g) old fashioned oats
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup (168g) chocolate chips
Instructions
- Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Once butter begins to brown, remove from heat and pour into a mixing bowl. The entire process should take no more than 5 minutes. Mix in sugars and set aside to cool for about 10 minutes.
- Add vanilla extract, egg, and egg yolk. Mix until combined.
- Add salt, baking soda, flour, and oats and mix until just combined. There should still be some streaks of flour visible.
- Stir in chocolate chips. Line a baking sheet with parchment paper. Scoop out 10 cookies using an ice cream scoop or large cookie scoop. Add 3-4 chocolate chips on top of each cookie dough.
- Preheat oven to 350° F. Bake for 13-15 minutes. Sprinkle with flaky sea salt. Allow to cool slightly before serving.
Notes
As soon as the cookies come out of the oven I like to give them a scoot with a cookie cutter to make them into a perfectly round cookie.
- Prep Time: 26 minutes
- Bake Time: 14 minutes
- Category: Dessert
- Cuisine: American
Matt
These are my favorite. Perfectly sweet and so gooey!
Sara
I’m not usually an oatmeal cookie type of person, but this recipe has totally changed my mind on that. These cookies are SOOOO good (like maybe my new favorite cookie ever), so easy to make, and come out perfect every single time!! Thank you!!
schmidtybakes
Thank you Sara!! I appreciate that so much!!
Megan
The BEST oatmeal chocolate chip recipe there ever was! I’ve made it multiple times since the release of the recipe. My family loves the cookies so much that we now keep backup cookie dough scoops in the freezer for freshed baked cookies whenever the teenagers and their friends want them.
I give this recipe 5 stars and then some!
schmidtybakes
Thank you so much for sharing!! 💕
Samantha
I love these cookies! Browned butter makes everything better and the smell when you mix it with brown sugar is amazing. Luckily this is a quick recipe because I will be craving these on a regular basis.
schmidtybakes
Thank you Samantha! So glad you love them!
Jaime T
I love these cookies!!! We made them for a night in with friends and spooky movies, which made the scary movies a heck of alot more sweet!
A great cookie to share with friends that is quick, easy, and oh … did I mention the brown butter???
schmidtybakes
Thank you Jaime!! It sure did pair well with the scary movie 🤭
Michelle Rosano
10/10! These cookies were amazing! I did a mix of semi sweet chips and peanut butter chips
schmidtybakes
I’m so glad to hear that, Michelle! Thank you for trying these cookies! That flavor combination sounds so good!
Louisiana Baking
I loooooove your cookie recipes Tyler!!! Thank you so much for your uploads! All of your recipe instructions are simple & easy to follow and they are the tastiest cookies I’ve ever made from scratch! This is the second cookie I’ve made from your website and both recipes are a 10 out of 10!!! I plan on making & trying every cookie on your site. Thanks again for sharing and Keep up the good work!!
schmidtybakes
Thank you so much for sharing!! I’m so glad you enjoy them! 💕
Pooneh
Thank you for your great recipe I made them and their taste were fantastic but they were spreading more than usual how can I fix this problem?
Pooneh
Thank you so much definitely try again with your tips
Lu
These are so good! Come together easily, one bowl, no mixer required. I did chill my dough balls because I had time, and the cookies turned out thick and chewy. Will definitely put these in my rotation!