These Browned Butter Oatmeal Cookies are homemade delights featuring rich browned butter and packed with oats, semi-sweet chocolate chips, and white chocolate chips. They’re so delicious, you might just receive a marriage proposal! Even if you’re already married, these cookies are an absolute must-try. For another favorite cookie recipe, don’t miss my Classic Chocolate Chip Cookies.
Ingredients & Substitutions
Butter: The key to these cookies is starting with browned unsalted butter. Browned butter, or beurre noisette, is made by cooking unsalted butter until the water evaporates and the milk solids turn a nutty, golden brown, adding a deep, toasty flavor to your baked goods.
Sugar: This recipe uses both light brown sugar and granulated sugar, with a higher proportion of brown sugar. The brown sugar adds moisture and chewiness, while the granulated sugar contributes to the cookies’ crisp edges.
Oats: We use old-fashioned oats (rolled oats), which are steamed and flattened, allowing them to cook quickly and absorb more liquid. You can substitute quick oats if necessary, but the texture may vary slightly.
Chocolate Chips: A mix of semi-sweet chocolate chips and white chocolate chips adds richness and sweetness. Feel free to use all semi-sweet or all white chocolate chips if you prefer, or substitute with peanut butter or butterscotch chips for a different flavor twist.
Why Chill the Browned Butter and Sugar Mixture?
Chilling the browned butter combined with the sugars serves two important purposes:
- Prevents Excessive Spreading: Browning the butter melts it, turning it liquid. Chilling solidifies the butter again, helping the cookies maintain their shape and preventing them from spreading too much during baking.
- Enhances Flavor and Texture: Allowing the sugar time to dissolve and absorb the butter enhances the cookies’ flavor and texture. Dissolved sugar creates a syrup-like mixture that results in a tender, moist cookie.
Can I Make These Cookies Ahead of Time?
Absolutely! Prepare the cookie dough ahead and freeze it for later:
Freezing the Dough: Scoop the dough into balls and place them on a parchment-lined baking sheet. Freeze for 1-2 hours until solid, then transfer to freezer-safe zip-top bags. When you’re ready to bake, place the frozen dough balls on a baking sheet and bake as directed, adding 1-2 minutes to the baking time if needed.
How to Store Browned Butter Oatmeal Cookies
- Storing Baked Cookies: Keep the baked cookies in an airtight container with a slice of white bread to maintain softness for up to a week. If you won’t consume them within a week, freeze them.
- Freezing Baked Cookies: Once cooled, place cookies on a parchment-lined baking sheet and freeze for 1-2 hours. Transfer to a freezer-safe container and store for up to 3-4 weeks.
Ingredients
- 1 cup unsalted butter (2 sticks / 227 grams)
- 1¼ cups light brown sugar (250 grams)
- ½ cup granulated sugar (100 grams)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour (256 grams)
- 1 cup old-fashioned oats (90 grams)
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 1 cup white chocolate chips (168 grams)*
- 1 cup semi-sweet chocolate chips (168 grams)*
*You can reserve a few chips to place on top of each cookie before baking.
Instructions
Brown the Butter:
- In a medium saucepan over medium-low heat, melt the unsalted butter to create browned butter.
- The butter will begin to foam as the water boils off—watch closely.
- Stir constantly to prevent the milk solids from sticking.
- Once the butter turns chestnut brown and emits a nutty aroma (about 6-7 minutes), remove from heat.
Combine with Sugars:
- Add the light brown sugar and granulated sugar to the warm browned butter.
- Stir until the sugars are fully incorporated and smooth.
- Place the mixture in the refrigerator to chill for 10 minutes.
Prepare for Baking:
- While the mixture chills, preheat the oven to 325°F (165°C).
- Line two baking sheets with parchment paper.
Mix Wet Ingredients:
- After chilling, remove the butter-sugar mixture from the refrigerator.
- Stir in the eggs and vanilla extract until well combined.
Add Dry Ingredients:
- Add the all-purpose flour, old-fashioned oats, baking soda, kosher salt, and ground cinnamon to the wet mixture.
- Mix until just combined—do not overmix.
Fold in Chocolate Chips:
- Gently fold in the white chocolate chips and semi-sweet chocolate chips, reserving some if desired.
Scoop and Flatten Dough:
- Using a 2-tablespoon scoop, drop dough onto the lined baking sheets, spacing them about 2 inches (5 centimeters) apart.
- Slightly flatten each cookie with your hand or the bottom of a glass.
- If reserved, press a few extra chocolate chips on top of each cookie.
Bake:
- Bake for 11-13 minutes, or until the edges start to turn golden. Do not overbake.
- Remove from the oven and allow cookies to cool on the baking sheet for a few minutes.
- Transfer to a wire rack to cool completely.
Enjoy these irresistible Browned Butter Oatmeal Cookies with a glass of milk or share them with friends and family—they’re sure to impress!
