Introduction

These brown butter oatmeal chocolate chip cookies blend the nutty richness of browned butter with hearty oats and deep dark chocolate chunks. They are chewy, flavorful, and perfect for any cookie lover looking for a little extra indulgence.

A close-up view of a group of oatmeal cookies scattered on a white marbled surface. Each cookie has a golden-brown color with visible oats and large chunks of melted dark chocolate spread unevenly on top. The cookies have a slightly rough texture with cracks and some salt flakes sprinkled over them. Among the cookies, there are two white flowers with green centers placed for decoration, adding a fresh look to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

150g (10 tbsp) unsalted butter, cut into 1cm (1/2″) cubes
1 cup plain/all-purpose flour
1 1/2 cups rolled oats (not quick or steel cut)
1 tsp baking soda (bi-carb), sifted if lumpy
1/8 tsp cooking/kosher salt
1 cup tightly packed brown sugar
1 large egg, at room temperature (~55g/2oz)
1 tsp vanilla extract
200g (7 oz) 70% dark chocolate block, chopped into 1cm pieces (or 1 cup chips)

Instructions

Step 1: Preheat your oven to 180°C (350°F) or 160°C fan. Lightly grease and line three baking trays with parchment paper.
Step 2: Brown the butter by melting it in a small saucepan over medium heat. Let it simmer for 3 to 5 minutes, stirring occasionally, until you see golden-brown bits appear when you push aside the foam. Immediately pour the butter and bits into a large mixing bowl and let it cool for 5 minutes.
Step 3: Chop the chocolate into 1cm pieces and set aside, leaving any fine chocolate dust behind.
Step 4: In a separate large bowl, whisk together the flour, rolled oats, baking soda, and salt.
Step 5: Add the brown sugar to the cooled browned butter and whisk together. It may not fully combine. Add the egg and vanilla extract, whisking until smooth.
Step 6: Gradually add the dry ingredients to the butter mixture. Stir with a wooden spoon until the flour is almost combined, then add the chopped chocolate and mix until there are no visible flour streaks. Let the dough rest for 5 minutes to firm up.
Step 7: Scoop heaped tablespoons of dough onto the trays about 5cm (2″) apart. Flatten each cookie to about 8mm (1/3″) thick, reshaping if edges crack.
Step 8: Bake two trays at once for 11 minutes, switching shelves and rotating trays at 7 minutes, or bake one tray for 10 minutes, rotating at 6 minutes, until cookies are light golden on top.
Step 9: Let cookies cool on the tray for 10 minutes, then transfer to a wire rack to cool completely. A sprinkle of flaky salt on top adds a lovely touch if desired.

Tips & Variations

Use high-quality dark chocolate to enhance the deep flavors of these cookies.
For extra chewiness, try substituting half the rolled oats with quick oats.
Add a pinch of cinnamon for a warm spice note that complements the brown butter.
If you don’t have a cookie scoop, use two spoons to shape the dough into even rounds.
Sprinkling sea salt flakes on top before baking adds a perfect sweet-salty balance.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag or container for up to 3 months. To enjoy, thaw at room temperature or warm briefly in a low oven or microwave.

How to Serve

The image shows a pile of oatmeal cookies with large, dark chocolate chunks, placed closely on a white marbled surface. Each cookie is golden brown with a rough texture from the oats and features shiny, melting dark chocolate pieces scattered on top. Some cookies have a sprinkle of coarse sea salt giving a slight contrast and texture. There are a few white flowers with green centers and green leaves placed on and around the cookies, adding a fresh look. Loose oat flakes are scattered here and there around the cookies, enhancing the rustic feeling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

Quick oats can be used in a pinch, but rolled oats provide a better texture and chewiness. If using quick oats, consider substituting only half to maintain the desired cookie structure.

Why do I need to brown the butter?

Brown butter adds a rich, nutty flavor and depth to the cookies that regular melted butter lacks. The little browned milk solids create a subtle caramel note that enhances the overall taste.