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Brown Butter Oatmeal Chocolate Chip Cookies

A comforting blend of chewy oats and rich chocolate chips that features the nutty depth of browned butter.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 50 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • ½ cup unsalted butter Use high-quality European-style butter for an extra rich flavor.
  • 1 cup packed light brown sugar Adds moisture and a slight caramel flavor.
  • 2 large eggs, room temperature Bring them to room temp for better mixing.
  • 1 teaspoon vanilla extract Use pure vanilla extract for the best taste.
  • 1 tablespoon molasses Adds depth and moisture.
Dry Ingredients
  • 2 cups rolled oats Use whole rolled oats for the best texture.
  • 1 ½ cups all-purpose flour Consider using unbleached flour.
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon cinnamon Adds a warm touch to enhance the flavor.
  • ¼ teaspoon nutmeg Adds warmth and complexity.
Chocolate
  • 1 cup semi-sweet chocolate chips Use high-quality chocolate chips for melty goodness.

Method
 

Preparation
  1. In a stainless steel skillet over medium-high heat, melt the butter. Swirl the pan occasionally until it turns a beautiful chestnut brown and exudes a nutty aroma (about 5-7 minutes).
  2. Pour the browned butter into a mixing bowl and add the packed light brown sugar. Mix well and let this cool for about 25-30 minutes.
  3. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  4. Add the room temperature eggs, vanilla extract, and molasses to the cooled mixture. Beat until well incorporated.
  5. In another bowl, whisk together the rolled oats, all-purpose flour, baking powder, baking soda, kosher salt, cinnamon, and nutmeg.
  6. Gradually add the dry mixture to the wet mixture, stirring until just combined. Avoid overmixing.
  7. Gently fold in the chocolate chips.
Baking
  1. Using a cookie scoop, drop rounded tablespoons of dough onto the lined baking sheet, leaving space between each cookie. Flatten them slightly.
  2. Bake for 6-8 minutes until the edges are golden but the center remains soft.
  3. Cool on the baking sheet for a couple of minutes before transferring to a wire rack.

Notes

Keep in an airtight container at room temperature for up to 1 week or freeze for up to 3 months. Chilling the dough enhances flavor.