It’s been a minute since I baked cookies. I’m easing my way back in with these brown butter oatmeal chocolate chip cookies. They are soft and chewy with chocolate in every bite. Of course brown butter with its nutty bold flavour makes everything better!

What is Brown Butter?

Brown butter is melted butter with a nutty flavour brought on by gently cooking it. It’s a one ingredient wonder, that heightens the flavour of any dish that you add it to. It takes about 8-10 minutes for the butter to sizzle, foams, and gently cook into a nutty and caramelized flavoured ingredient. 

How to Brown Butter

• Butter – either unsalted or salted butter works
• Start with butter cut into pieces so it cooks evenly.
• Use room temperature butter that has been out of the fridge about 20-30 minutes before starting.
• Use a light coloured pan so you can see when the butter starts to brown. 
• A wooden spoon works well for stirring. 

1. Start by placing the pieces of butter in the pan. 
2. Turn the heat onto medium as you want the butter to cook evenly. Your full attention is needed now. 
3. Begin stirring to move the butter around the pan as it melts. 
4. Once the butter is melted, it will begin to foam and sizzle around the edges. 
5. Keep stirring. It takes about 5-8 minutes from when you started, you will see the butter turn golden brown. 
6. The foam will slightly subside and the milk solids on the bottom of the pan will toast. It will smell buttery, nutty, and rich. 
7. Remove the pan from the heat and set aside to cool. 

Important Note

When making brown butter there’s only a few seconds between brown butter and burnt butter. Watch the pan the entire time. Don’t walk away and don’t stop stirring!

These cookies are delicious any way you like to enjoy them. Whether you eat them plain, dunk them in milk, make an ice cream sandwich, or with a cup of coffee. 

I’m excited to start planning my list of cookies that I’m planning to bake for the holiday season. 

Print Pin

Brown Butter Oatmeal Chocolate Chip Cookies

Course Dessert

Ingredients

• 1½ cups (132g) large flaked oats
• ¾ cup (94g) all-purpose flour
• ¼ cup (31g) whole wheat flour
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon
• ¼ tsp baking powder
• ¾ cup (170g) butter
• ¾ cup (163g) dark brown sugar, packed
• ⅓ cup (67g) granulated sugar
• 1 large egg
• 1 tbsp pure vanilla extract
• 1¼ cups (213g) semi-sweet chocolate chips

Instructions

• Prepare the brown butter as per the description above. Set aside to cool.
• In a medium bowl, whisk together oats, all-purpose flour, whole wheat flour, baking soda, salt, ground cinnamon and baking powder.
• Place brown butter in the bowl of a stand mixer with the paddle attachment.
• Add the dark brown sugar and granulated sugar to the butter. Blend on medium speed until thoroughly combined, about 1 minute.
• Add the egg and vanilla extract, mix until fully incorporated into the batter.
• Transfer half of the dry ingredients into the batter. Mix on low speed until just combined.
• Add in the remainder of the flour mixture. Mix on medium-low speed until well blended, about 2 minutes.
• Mix in the chocolate chips. The dough will be soft.
• Cover bowl and chill dough for at least an hour.
• Preheat oven to 350°F.
• Line two baking sheets with parchment paper.
• Allow chilled dough to come to room temperature (about 5 minutes).
• With a small ice cream scoop or a tablespoon, scoop even-sized balls of dough onto the prepared baking sheets spaced at least 2 inches apart. Roll the dough into balls; this will compact the dough making the cookie less likely to spread too thin.
• Place back into the fridge to chill for about 10 minutes.
• Place one of the baking sheets into the preheated oven and bake for 8 to 10 minutes. Edges will be set and the middles will look slightly underbaked.
• Allow the cookies to cool on the baking sheet for 10 minutes (the residual heat will set the middles), before transferring cookies to a cooling rack to cool completely. Recipe from Redpath Sugar.