Description
These Brown Butter Oatmeal Cookies are a delightful twist on classic oatmeal cookies, featuring rich, nutty browned butter for deep caramel flavor and a perfect chewy texture. Made with rolled oats, brown sugar, and optional mix-ins like chocolate chips or nuts, these cookies offer a comforting, homemade treat that is crispy on the edges and soft in the center.
Ingredients
Wet Ingredients
- 1 cup (220g) unsalted butter, browned to make 3/4 cup (160g), melted
- 1 cup (200g) light or dark brown sugar, packed
- 2 large eggs
- 1 tsp vanilla bean paste
Dry Ingredients
- 1 1/2 cups (200g) all purpose flour
- 2 cups (175g) old fashioned rolled oats
- 1 tsp baking soda
- 1 tsp salt
Optional Ingredients
- 1 cup mix-ins (chocolate chips, white chocolate chips, butterscotch chips, toffee bits, or nuts)
- Flaky sea salt, for sprinkling
Instructions
- Brown the Butter: Start by melting the unsalted butter in a skillet over medium heat until it browns and develops a nutty aroma. Carefully measure out exactly 3/4 cup (160g) of browned butter, adjusting by removing a couple of tablespoons or adding a little water if necessary. Allow the butter to cool completely before using.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, rolled oats, baking soda, and salt until evenly combined. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk together the cooled browned butter, packed brown sugar, eggs, and vanilla bean paste until the mixture is smooth and slightly thickened to a rich caramel color.
- Add Dry Ingredients to Wet: Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Fold only until the flour is fully absorbed to avoid overmixing. If adding optional mix-ins like chocolate chips or nuts, fold them in just before the flour is completely mixed in.
- Chill the Dough: Place the cookie dough uncovered in the refrigerator for about 20 minutes to firm up, which will make it easier to scoop and helps enhance texture during baking.
- Preheat Oven: Near the end of chilling, preheat your oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- Scoop and Shape Cookies: Using a large cookie scoop (or a food scale to weigh out 2 oz per cookie), scoop dough into balls and place them spaced a few inches apart on the prepared baking sheet. Gently press down each ball to about 1/2-inch thickness. Return any leftover dough to the refrigerator.
- Bake the Cookies: Bake large cookies for 12-14 minutes or regular sized cookies for 10-12 minutes. They are done when the edges have a golden brown ring and the centers look pale and puffed, appearing slightly underbaked.
- Cool and Finish: Remove from the oven and immediately sprinkle a little flaky sea salt on top if desired. Transfer cookies to a cooling rack and allow to cool for about 15 minutes, during which time the cookies will finish baking and set.
- Serve: Enjoy warm or at room temperature as a delicious homemade oatmeal cookie with rich browned butter flavor.
Notes
- Ensure the browned butter is completely cooled before combining with other ingredients to prevent cooking the eggs.
- Do not overmix the dough to keep cookies tender and chewy.
- Chilling the dough helps control spreading during baking and improves texture.
- The optional mix-ins can be customized to your preference; nuts add crunch while chips add sweetness.
- Sprinkling flaky sea salt on the baked cookies enhances the sweet and nutty flavor.
- Use parchment paper to prevent sticking and promote even baking.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
