Description
Deliciously chewy Brown Butter Oatmeal Chocolate Chip Cookies that combine the rich nuttiness of browned butter with hearty oats and sweet semi-sweet chocolate chips. Perfectly spiced with cinnamon for a warm flavor, these cookies are a delightful treat that balance sweetness and texture beautifully.
Ingredients
Scale
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
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Mix-ins
- 2 cups old-fashioned oats
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Browning the Butter: In a saucepan over medium heat, melt the butter while swirling the pan constantly. Continue cooking for 4 to 6 minutes until the butter turns golden brown and develops a nutty aroma. Pour the browned butter into a bowl and let it cool for 10 minutes to prevent scrambling the eggs in the next step.
- Mixing Wet and Dry Ingredients: In a large mixing bowl, whisk together the cooled browned butter, light brown sugar, and granulated sugar until combined. Beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, sift together the flour, baking soda, salt, and ground cinnamon. Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the old-fashioned oats and semi-sweet chocolate chips evenly throughout the dough.
- Chilling the Dough: Cover the dough with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld and to firm up the dough, which helps prevent spreading during baking. The dough can be chilled for up to 24 hours if prepared in advance.
- Baking the Cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Using a tablespoon or cookie scoop, scoop dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10 to 12 minutes, or until the edges turn golden brown while the centers remain soft.
- Cooling: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack to cool completely. This step ensures the cookies set properly with a chewy texture.
Notes
- Browning the butter adds a complex nutty flavor but be careful not to burn it.
- Chilling the dough helps prevent the cookies from spreading too much while baking and enhances flavor.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips as per preference.
- For extra nuttiness, consider adding toasted pecans or walnuts.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze dough for up to 3 months.