These brown butter oatmeal chocolate chip cookies are soft and chewy with massive gooey pools of chocolate chunks. The dough takes just a half hour to throw together!
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Why You'll Love This Recipe
- Soft and chewy centers, crisp edges
- Massive POOLS of melty chocolate
- Caramel-y flavor from tons of brown sugar and brown butter
- Super easy- just mix a few ingredients in a bowl, no mixer needed!
If you enjoy this recipe, also be sure to try my brown butter chocolate chip cookies and my brown butter pecan chocolate chip cookies!
Ingredients
- Butter: 1 stick of butter is browned over the stove, creating a nutty, caramel-like flavor.
- Brown sugar: Using all brown sugar gives extra molasses flavor and a softer texture.
- Egg yolks: I have tested this recipe with both whole eggs and 3 egg yolks and much preferred the all yolk version! Using all yolks creates cookies that are much more fudgy and chewy. With the leftover egg whites make some meringue cookies!
- Flour: All-purpose flour is best here. You can experiment with gluten free flours but I haven't tested that myself.
- Oats: Old-fashioned whole rolled oats, NOT quick oats, are ideal here.
- Cornstarch: Softens the cookies.
- Baking soda: Baking soda instead of baking powder creates chewy (not cake-y) cookies.
- Baking chocolate: BAKING CHOCOLATE is key here! Chocolate chips don't fully melt down due to the stabilizers they have. Baking chocolate, on the other hand, melts into massive, gooey POOLS of chocolate- plus, the flavor is better (less sweet and chalky).
- Vanilla, salt, & cinnamon: For flavor.
Step By Step Instructions
STEP 1: Brown the butter. Heat a stick of butter over medium, stirring constantly, until the color darkens to a deep amber and there is a nutty aroma. Immediately pour into a large bowl and cool for around 15 minutes.
STEP 2: Whisk the dry ingredients. In a separate bowl, whisk the flour, oats, cornstarch, baking soda, salt, and cinnamon. Set aside.
STEP 3: Whisk the wet ingredients. Add water and brown sugar to the cooled brown butter and whisk until combined. Add the egg yolks and vanilla and whisk.
STEP 4: Combine the dry and wet ingredients. Add the dry ingredients to the wet ingredients and fold together with a spatula, then add the chocolate. The dough will be thick and sticky.
STEP 5: Chill the dough. Cover the dough and refrigerate for at least 2 hours, and up to 2 days.
STEP 6: Shape the cookies. Portion the dough into 17-18 cookies, either using a small cookie scoop or your hands.
STEP 7: Bake. Bake at 350°F (177°C) for 10-13 minutes, or until the edges are lightly browned and the centers are a bit under done. Allow to cool for 15 minutes on the baking sheets before serving.
FAQ
Brown butter adds a caramel-like, nutty flavor to cookies. However, browning butter evaporates some of the water content during the cooking process, so this recipe compensates by adding 15 grams of water to the dough.
You likely over mixed the dough or over baked the cookies. Stop mixing once the dough is just combined so as to not over develop the gluten. And, pull the cookies out of the oven once the edges are just lightly browned- the centers will continue cooking as they cool on the hot baking sheet, so they should look a little under done.
There are certain health benefits to eating oats, but these cookies are still loaded with plenty of butter, sugar, and chocolate, so even though I'm no nutritionist I would definitely consider them a treat.
Expert Baking Tips
- Use all egg yolks. 3 egg yolks as opposed to whole eggs creates fudgy, chewy cookies instead of cakes ones.
- Chill the cookie dough. Chilling the dough creates thicker cookies with a better flavor.
- Cool the brown butter. If you whisk the brown butter with the sugars immediately off the stove, it will be too hot and melt the sugars, causing the cookies to over spread.
Storage and Freezing Instructions
Store the cookie dough in the fridge for up to 2 days or the freezer for up to 2-3 months. Cookie dough baked straight from the freezer may spread less, so thaw it in the fridge overnight first to minimize this, or flatten the cookies with a spoon right out of the oven if needed. Store the baked cookies in an airtight container at room temperature for a few days or in the freezer for 2-3 months.
More Cookie Recipes You'll Love
Leave a STAR REVIEW below if you try this recipe! Tag me on Instagram @treatsbytalija and for more ideas, check out the other desserts on my blog!
PrintBrown Butter Oatmeal Chocolate Chip Cookies
These brown butter oatmeal chocolate chip cookies are soft and chewy with massive gooey pools of chocolate chunks!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours
- Yield: 18 cookies 1x
- Category: cookies
- Method: baking
- Cuisine: American
Ingredients
- 113 grams (1 stick) unsalted butter, cut into pieces
- 15 grams water
- 150 grams light brown sugar
- 60g egg yolks (from about 3 large eggs)
- 1 teaspoon vanilla extract
- 140 grams all-purpose flour
- 50 grams old-fashioned whole rolled oats
- 2 teaspoons cornstarch
- ½ + ⅛ teaspoon salt
- ¼ + ⅛ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- 6 ounces semi-sweet baking chocolate, roughly chopped
Instructions
- Brown the butter: Cook the butter over medium heat, stirring constantly, until it develops an amber color and nutty aroma. It will first melt, then bubble and sizzle, before it browns. This will take a few minutes.
- Immediately pour the brown butter into a large heatproof bowl, making sure to scrape the brown bits at the bottom of the pan. Cool for 15 minutes.
- Make the cookie dough: In a medium bowl, whisk the flour, oats, cornstarch, salt, baking soda, and cinnamon. Set aside.
- Add the water and brown sugar to the cooled brown butter. Whisk until the mixture lightens in color.
- Add the egg yolks and vanilla to the butter and sugar mixture. Whisk until combined.
- Add the dry ingredients to the wet ingredients and fold until a thick cookie dough forms. Fold in the chocolate chunks. The cookie dough will be slightly sticky.
- Cover the cookie dough with plastic wrap and chill for at least 2 hours and up to 2 days.
- Bake the cookies: Preheat oven to 350°F (177°C). Line 2 medium or 1 extra-large baking sheet with parchment paper. Set aside.
- Portion the chilled dough into 17-18 small cookies, either using your hands or a small cookie scoop. Arrange onto the baking sheet, spacing out each cookie by around 2 inches.
- Bake for 10-13 minutes, or until the edges are golden brown and the centers look slightly under done. Pull the cookies out before they look finished because they will continue to cook as they cool.
- Allow the cookies to cool on the hot baking sheets for around 10 minutes before serving warm, or transfer the cookies to a wire rack to cool completely.
Notes
- Use whole rolled oats, not quick oats.
- Use chopped baking chocolate, not chocolate chips. For more info, read the blog post above.
Nutrition
- Serving Size: 1 cookie
- Calories: 186
- Sugar: 14.4 g
- Sodium: 91.8 mg
- Fat: 9.1 g
- Carbohydrates: 24.2 g
- Protein: 2.5 g
- Cholesterol: 46.8 mg
Keywords: brown butter oatmeal chocolate chip cookies, chewy oatmeal cookies, chocolate chunk oatmeal cookies, easy
Rota says
So moist!
★★★★★
Rota says
My favorite cookie!
★★★★★