Brown Butter Oatmeal Chocolate Chip Cookies
This cookie hits that sweet spot of soft, chewy oats with melty chocolate. When you brown the butter, the flavor goes from good to absolutely unforgettable.
Servings: 10 cookies
Calories: 180kcal
Equipment
- 2 mixing bowls for wet ingredients and dry ingredients
- 1 hand mixer
- 1 baking tray
Ingredients
- 1 cup all-purpose flour
- 1 cup rolled oats i used quick 1 minute oats here
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup unsalted butter
- 1 cup + 2 Tbsp brown sugar
- 1 large egg room temperature
- 1 tablespoon milk
- 2 teaspoon vanilla bean paste
- ½ teaspoon salt
- 1 cup semi-sweet or dark chocolate chips
Instructions
- Brown the butter: Melt ½ cup butter in a small saucepan over medium heat. Swirl the pan and stir occasionally until it turns golden with brown flecks—watch closely, it browns fast.
- Cool slightly: Pour butter into a heatproof bowl and let it cool for 2–3 minutes, just so it doesn’t cook the egg.
- Add sugars: Stir in brown and white sugar until the mixture looks shiny and smooth.
- Add egg, milk, and vanilla: Crack in the egg, pour the milk, and add vanilla bean paste. Whisk until the mixture is smooth.
- Combine dry ingredients: In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Mix wet and dry: Pour the wet mixture into the dry and stir until just combined—you don’t want to overmix.
- Add oats and chocolate: Fold in the oats and chocolate chips until evenly distributed.
- Scoop the dough: Use a cookie scoop (about 2 tablespoons per cookie) to drop dough onto a parchment-lined baking sheet. Leave about 2 inches between cookies.
- Bake: Pop them in a 350°F oven for 10–12 minutes. The edges should be set but the centers still look soft.
- Cool briefly: Let them cool on the sheet for 2 minutes before moving them to a wire rack to cool fully.
Notes
- Brown butter gently over medium—don’t rush it or it’ll scorch.
- Let the dough sit for 5 minutes before scooping; it firms up and makes prettier cookies.
- Watch the edges in the oven—when they’re just golden, you can pull them; they’ll continue cooking on the sheet.
Nutrition
Calories: 180kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Cholesterol: 25mg | Sodium: 120mg
