Brown Butter Chocolate Chunk Oatmeal Cookies
These Brown Butter Chocolate Chunk Oatmeal Cookies are an instant classic. With the slight nuttiness of brown butter, the bittersweet bite of dark chocolate, and plenty of oatmeal mixed in, these take the classic oatmeal chocolate chip cookie to the next level. Yields: 12-14 cookies
Servings Prep Time
12-14cookies 15-20minutes
Cook Time Passive Time
17-18minutes 70-90minutes
Servings Prep Time
12-14cookies 15-20minutes
Cook Time Passive Time
17-18minutes 70-90minutes
Ingredients
Instructions
  1. Brown the butter: Cut your butter evenly into cubes and line them on the bottom of a large saucepan. Over medium heat, melt the butter. The butter will bubble and splatter a bit, but as the water escapes, you’ll see the bubbles get smaller and the butter will get foamy and start to darken in the middle. This should take about 5 minutes but depending on the butter it may take more or less time. Remove the pan from the heat and swirl for 15 seconds. It should start to smell a bit nutty and the color of the butter will be noticeably darker. Pour the butter into a small bowl or a glass dish. There will be brown grainy bits at the bottom, you want to scrape all of that out of the pot–that’s where most of the flavor comes from. Place in the refrigerator for 10 minutes to cool down. You should have about 140 grams of brown butter.
  2. With a mixer, beat together the cooled brown butter, brown sugar, and granulated sugar on medium high until fully combined. Add in the egg and vanilla and beat until fully incorporated.
  3. In a separate bowl, whisk together the flour, oats, salt, and cinnamon. Add 1/2 the dry ingredients into the mixing bowl and beat on low until just combined. Repeat with the second half of the dry ingredients. Add in the chocolate chunks and mix on low until evenly distributed.
  4. Chill the dough for 60-90 minutes. These cookies spread a bit while they bake and chilling will keep them from spreading too much too fast.
  5. Preheat the oven to 325°F and line a baking sheet with parchment paper. Using a large scoop, scoop 4 rounds of dough (they should be about 60-65g each). Sprinkle with flaky salt if desired. Bake 17-18 minutes.* Let cool on the pan for 3-5 minutes before transferring to a cooling rack or cool baking pan.
Recipe Notes

*If you like a slightly flatter cookie with a crispier, more caramelized edge, bake at 350°F for 14-15 minutes.

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