Brown Butter Oatmeal Chocolate Chip Cookies: A Game-Changing Recipe
When it comes to baking cookies, there are countless recipes to try, but few can rival the rich, nutty flavor and chewy texture of Brown Butter Oatmeal Chocolate Chip Cookies. This recipe is a game-changer, and once you try it, you’ll understand why.
The Magic of Browned Butter
The key to these cookies’ success lies in the browning of the butter. Instead of using regular melted butter, we’re going to take it to the next level by browning it in a skillet until it reaches a deep golden brown. This process, known as caramelization, brings out the natural sugars in the butter, giving the cookies a deep, nutty flavor that’s simply irresistible.
The Oatmeal Twist
Oatmeal is a classic addition to cookies, and for good reason. It adds a delightful texture and a hint of earthy flavor that pairs perfectly with the browned butter. In this recipe, we’re using rolled oats, which provide a nice balance of crunch and chew.
The Chocolate Chip Factor
Who doesn’t love chocolate chips in their cookies? In this recipe, we’re using semi-sweet chocolate chips to add a burst of sweetness and flavor to each bite. The combination of the browned butter, oatmeal, and chocolate chips is a match made in heaven.
The Recipe
Here’s the recipe you’ve been waiting for:
Ingredients:
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large skillet, melt the butter over medium heat. Continue cooking until the butter turns a deep golden brown, stirring occasionally. This should take about 5-7 minutes.
- Remove the skillet from the heat and let it cool slightly. Whisk in the brown sugar and granulated sugar until well combined.
- In a large bowl, whisk together the flour, oats, baking soda, and salt.
- In a separate bowl, whisk together the eggs and vanilla extract.
- Add the egg mixture to the sugar mixture and whisk until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
- Fold in the chocolate chips.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake for 12-14 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
The Verdict
These Brown Butter Oatmeal Chocolate Chip Cookies are a game-changer. The browned butter adds a depth of flavor that’s simply unparalleled, while the oatmeal and chocolate chips provide a delightful texture and flavor combination. Whether you’re a seasoned baker or a beginner, this recipe is sure to become a favorite. So go ahead, give it a try, and experience the magic of browned butter for yourself!
Brown Butter Oatmeal Chocolate Chip Cookies (Recipe)
[RECIPE LINK](https://www.sarahfreia.com/blog/brown-butter-oatmeal-chocolate-chip-cookie-recipe)
INGREDIENTS
* 1 cup (227g) unsalted butter *(for making brown butter)*
* 1 1/2 cup (220g) brown sugar
* 1/4 cup (50g) granulated sugar
* 2 eggs
* 1 tsp vanilla extract
* 2 tsp cinnamon
* 1/4 cup molasses
* 1/2 tsp baking soda
* Pinch of salt
* 2 1/2 cups (319.5) preferred baking flour
* *If using Gluten Free flour, add* *1/2 tsp xanthan gum*
* 1 1/2 cup (135g) rolled oatS
* 1 cup (170g) chocolate chips
DIRECTIONS
1. Preheat oven to 350°F (180°C)
2. Place **1 cup (227g) unsalted butter** in a saucepan over medium heat. Continuously stir mixture until butter becomes a golden brown (watch it closely so it doesn’t burn!). Once it’s done, remove from heat, and allow it to cool for at least 30 minutes before using it in the recipe.
3. Once butter has cooled, in a bowl, cream together **1 cup (227g) brown butter, 1 1/2 cup (220g) brown sugar, 1/4 cup (50g) granulated sugar, and 1 tsp vanilla extract**
4. Whisk in **2 eggs**
5. In a separate bowl, mix together **2 1/2 cups (319.5) preferred baking flour, 1 1/2 cups (135g) rolled oats, 2 tsp cinnamon, 1/2 tsp baking soda,** and **pinch of salt** *(these are the dry ingredients)*
6. Slowly pour and stir together 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
7. Fold in **1 cup (170g) chocolate chips**
8. Line a baking pan with either parchment paper – OR – cooking spray
9. Place golf ball sized portions of dough evenly on baking pan
10. Bake the cookies in the oven at 350°F (180°C) for 10-12 minutes
11. Allow the cookies to cool for a minimum of 15 minutes before stuffing your face… or don’t. What is discipline?
12. *Enjoy!*
when do you add the molasses? its in the ingredient list but missing from the instructions. I assume with the wets or just after the eggs?
*biiiiiiiiiiiitch* this looks amazing. Saving!!! Also –
Do you use a light colored saucepan to really monitor the butter? I always seem to overdo it in my black pans and considering getting a light pan for this very reason.
Same! I already am cooking these in my head. Lol
I nailed the taste and followed the recipe exactly. wow, it turned out delicious! This recipe is a game-changer, definitely adding it to my go-to list. 🔥
I LOVE oatmeal chocolate chip cookies! Saving this!
These look INCREDIBLE
These look amazing. Definitely trying this recipe.
It looks like Christmas cookies yum!
Oh I need to try!
what do you mean by preferred baking flour? Is that plain flour or self raising?
Ughh I’m in a wedding next month and swearing off sugar but these look absolutely amazing
[https://receitasbrasileira.com.br/galinha-caipira-no-tucupi-que-vai-conquistar-seu-paladar/](https://receitasbrasileira.com.br/galinha-caipira-no-tucupi-que-vai-conquistar-seu-paladar/)
# Ingredientes: O Coração da Receita
Para preparar esta [**delícia amazônica**](https://receitasbrasileira.com.br/sabores-do-amazonas-3-receitas-tipicas-e-irresistiveis/), você precisará dos seguintes ingredientes:
**1 galinha caipira inteira, cortada em pedaços**
**2 litros de tucupi**
**2 maços de jambu (ou substitua por espinafre se não encontrar)**
**4 dentes de alho amassados**
**1 cebola grande picada**
**2 folhas de louro**
**Chicória a gosto**
**Pimenta-de-cheiro a gosto (ou pimenta dedo-de-moça para uma versão mais picante)**
**Sal a gosto**
**Suco de 1 limão**
**Tempo de Preparo**
**Preparo: 30 minutos**
**Cozimento: 2 horas**
**Total: 2 horas e 30 minutos**
When you remove from heat to let the butter cool, do you leave it in the saucepan? Or where do you let it cool?
For the butter cooling, it’s usually best to leave it in the saucepan to cool slightly, but you can transfer it to a bowl if you’re worried about it continuing to cookk.
Hello guys,
Do you think I can replace the molasse with something else? If it’s a yes, how do I do that?
yum!!
Yummy!