Browned Butter Oatmeal Chocolate Chip Cookies
With the perfect combination of crispy chocolatey edges and chewy interiors, these Browned Butter Oatmeal Chocolate Chip Cookies are simply the best.
I can think of few things better than cup of black coffee and an oatmeal cookie. These Brown Butter Chocolate Chip Cookies take it to the next level by adding browned butter, and lots of dark chocolate. They are hearty, chewy and have perfectly crunchy buttery edges.
Ingredients and Equipment
Because browned butter is the star of this recipe, using a high-quality butter is essential for achieving the best texture and flavor. I loved creating this recipe with Plugrà European Style Butter—its slow-churned process and 82% butterfat content made a noticeable difference you can truly taste. This also applies in selecting a quality chocolate bar. If you’re looking for pools of chocolate as pictured, select a baking bar and not chocolate chips, which are designed to hold their shape.
As far as equipment, a handheld or stand mixer can be used. Please note that the cookie dough will be thick, and a sturdy spatula or wooden spoon may be required to fold in any stubborn flour and/or the chopped chocolate chunks. I like using a cookie scoop for evenly sized dough balls and I highly recommend baking the cookies on a sturdy baking sheet, such as Nordic Ware.
Tips and Tricks for Funfetti Banana Cupcakes
1.) I like to add the browned butter after it has completely cooled and is starting to thicken around the edges. I found this created the best cookie texture.
2.) Rolled or old-fashioned oats are best for this recipe. I do not recommend using instant oats, as a heartier oat has better oatmeal flavor and will hold up while baking.
3.) One perk of this recipe is the dough doesn’t need to be chilled before baking, but you certainly can refrigerate the dough if prepping ahead. The recipe is pretty flexible and forgiving, which makes it a keeper.
4.) For crispier edges, which I love for oatmeal cookies, I recommend baking the cookies directly on a buttered baking tray. You can certainly line the tray with parchment paper if desired, but there is something about that kiss of butter while baking that makes them extra special.
5.) Use a large mason jar lid or round cookie cutter to swirl around the cookies when they come out of the oven. This little trick makes them perfectly round.
How to Brown Butter
Browning butter is a relatively easy process that involves heating butter until milk solids caramelize. Start with a sauce pan (I use stainless steel) on medium heat, allow butter to fully melt into the pan. The butter will begin to sizzle and crackle. The pan can be swirled occasionally to prevent burning. After a few minutes, the butter will begin to foam and then shortly after, quiet. At this time, assess the butter. I prefer my browned butter nice and rich, while others prefer it lighter in color. When the butter has reached the desired browning, remove from the pan and place into a heat safe bowl. For this recipe, allow the butter to sit until it thickens and just begins to solidify. This process can be sped up in the refrigerator, but watch closely, as we don’t want solid cold browned butter.
Final Tip
Store any leftover cookies at room temperature in an airtight container. They remain deliciously chewy the next day, or pop them in the microwave for a few seconds to get the chocolate melty again.
Browned Butter Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup Plugrà® Premium European Style Unsalted Butter, browned and cooled
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla
- 3 cups old fashioned rolled oats
- 1 ½ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups chocolate chunks
Instructions
- Preheat oven to 350 degrees F. Grease two baking trays. Set aside.
- Using a mixer fitted with the paddle attachment, beat the cooled browned butter and sugars on medium speed for 1-2 minutes. Scrape sides of the bowl as needed.
- Add the eggs and vanilla to the mixing bowl, and beat on medium speed until incorporated, about 10 more seconds.
- In a separate bowl stir together the oats, flour, salt, and baking soda.
- Place the dry ingredients into the wet ingredients and mix on low speed until blended. Scrape bowl as needed, bringing any dough at the bottom to the top. Give a final mix on medium-low speed for a few seconds.
- Add chocolate chunks to the mixing bowl and mix on low speed until just incorporated.
- Scoop cookies onto the prepared baking sheets (3 tablespoons or 1.5 ounce balls). Bake cookies for 6 minutes. Rotate pans and cook another 6-8 minutes, or until the edges are golden brown, but the center still looks slightly soft.
- When cookies are baked and pulled from the oven, immediately take a spoon and gently shape any wonky edges back into a circle. This must be don't immediately when the cookies are still very hot.
- Let cookies rest on tray for 10 minutes before transferring to a wire rack to cool.
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