Brown Butter Oatmeal Chunk Cookies.
So what?
I like cookies.
I like chocolate.
I just, uh… sort of love brown butter.
I don’t really like oatmeal… unless it’s in cookies with chocolate and brown butter.
I like things that taste a lot like chocolate chip oatmeal cookies but aren’t chocolate chip oatmeal cookies at all. But whatever.
Huh. This just seems like it’s going to work out perfectly.
Why yes… I will accept this rose.
I mean, these cookies seriously are TOTALLY different than other oatmeal cookies because of the brown butter. Just look at the specks in the dough. Just smell them. Just eat them!
They are diverse in so many ways.
Or not.
But we all know I’ve talked ’til I’m blue in the face about how much brown butter improves, well… life in general. So the depth of flavor in these cookies? The caramelness, the toffeeness, the butterness? It’s life ending. And totally worth it.
Brown Butter Oatmeal Chunk Cookies
[adapted from my chewy oatmeal chocolate chips]
makes about 15-18 cookies
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup loosely packed brown sugar
1 large egg
2 teaspoons vanilla extract
1 1/4 cup all-purpose flour
3/4 cups rolled oats
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 cup chocolate chunks
optional: 1- 2 tablespoons milk, if dough is crumbly
Heat a small saucepan over medium-low heat and add butter. Whisking constantly, cook butter until bubbly and until small brown bits appear on the bottom of the pan – about 5-6 minutes. Watch closely and immediately remove the butter from the heat, whisking for an additional 30 seconds or so. Set aside and let cool COMPLETELY. Note: It does not need to solidfy at all, but it should not be warm to the touch.
In a bowl, combine flour, salt, baking powder, oats and cinnamon, mixing, then set aside.
Once butter has cooled, add to a large bowl. Whisk in sugars, stirring until smooth. Add in egg and vanilla, whisking until smooth once again. Slowly begin to stir in dry ingredients, using your hands if necessary (I always do) to bring dough together. If you find that the dough still won’t come together, add in milk 1 tablespoon at a time (I rarely have to do this.) Fold in chocolate chips, distributing them evenly. Refrigerate dough for 30 minutes.
Preheat oven to 375 degrees F. Using an ice cream scoop or your hands, form dough into 1 1/2 inch balls. Place about 2 inches apart on a nonstick baking sheet, then bake for 10-12 minutes, or until bottoms and edges are golden. Let cool before serving. [/donotprint]
I’m currently holed up inside that gooey chewy bite up there. [/donotprint]
212 Comments on “Brown Butter Oatmeal Chunk Cookies.”
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Hi! Just made the cookies and they are delicious. Thank you for the recipe!
This is probably the 100th time I’ve made this recipe. This is my go to for cookies. So delicious! Everyone that has tried them beg me to make more. Thanks for sharing! Definitely a keeper!
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oh my gosh! i just made these!!! AMAZING!!!!!! LOVE the brown butter! thank you for the recipe!!!
Christy
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Wow! My kitchen smells like a doughnut shop at the moment…….. The combo of browned butter, chocolate chunks and cinnamon is heavenly. Thanks so much for sharing this recipe. I may cut back on the cinnamon next time, but they still taste delicious. Love, love, love! My husband and my 6 year old are about to devour the goodness as well. I will refrain from eating the rest of the batch tonight, but it will take much willpower!
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my friends called this “the best cookie you’ve ever made, and you’ve made a lot of cookies” i think i doubled the amount of cinnamon, but that’s what i usually do when a recipe asks for cinnamon, so don’t be surprised :)
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Hello Jessica!
Those Brown butter oatmeal chunk cookies looks amazing! Danish butter is the best butter for any cooking!
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I tried these and the flavor was great– especially the brown butter. However, I think my balls were too big, and they never melted enough, so I ended up with something like chewy muffins. I even measured the balls so they were exactly one and a half inches. But either this is too large, or there was something wrong with my batter that it didn’t melt enough. Wish I knew how to fix this.
There are a lot of great ingredients here, but they don’t play all that well together. The brown butter works, but the cinnamon overpowers it. The chocolate chips and the oatmeal compete too much. I also felt it needed more butter vs. the milk addition to rectify a dry dough.
I’d ditch the cinnamon, use dark brown sugar, and lose the oatmeal. I bet they would be great with those changes.
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Just wanted to say – I have been making this recipe for years now. It’s my go to for an impressive, delicious cookie. My friends and family literally beg me to make them. Thanks for sharing this recipe! It’s easy and delicious! Getting ready to make another batch! :)
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The batter is chilling now, and I snuck more than a few bites – cannot wait for the finished product!
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Ummmm, I made these four time over Christmas and stopped playing games the forth time and made a double batch. I’m obsessed with these cookies and they will be my go to from here forward. Thank you.
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