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–+ servings
brown butter oatmeal cookies on a countertop.

Brown Butter Oatmeal Cookies

5 from 2 votes
The nutty, caramel flavor in these brown butter oatmeal cookies transforms the butter from a background ingredient to the star of the show.
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Prep Time30 minutes
Cook Time10 minutes
Chill Time2 hours
Total Time2 hours 40 minutes
Servings: 14 cookies
Author: Molly

INGREDIENTS

  • 3/4 cup unsalted butter cubed
  • 1 1/2 cups old fashioned rolled oats certified gluten-free if needed
  • 1 1/2 cups all purpose flour gluten-free if needed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup dark brown sugar packed
  • 1/4 cup granulated sugar
  • 2 large eggs room temperature
  • 2 Tablespoons milk
  • 2 teaspoons vanilla extract
  • 1/2 dark chocolate chunks optional

INSTRUCTIONS

  • Melt the butter in a medium saucepan over medium heat and allow. Cook, stirring constantly for 5-8 minutes. It will start to bubble and foam then the milk solids will start to smell nutty and turn a brown/amber color. Remove it immediately from the heat and transfer to a separate large bowl.
    3/4 cup unsalted butter
  • Mix the oats, flour, baking soda and salt in a medium bowl.
    1 1/2 cups old fashioned rolled oats, 1 1/2 cups all purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt
  • Add the brown sugar, granulated sugar, eggs, milk, and vanilla to the large bowl with the butter and whisk to combine.
    3/4 cup dark brown sugar, 1/4 cup granulated sugar, 2 large eggs, 2 Tablespoons milk, 2 teaspoons vanilla extract
  • Pour the dry ingredients into the wet ingredients and stir with a rubber spatula or wooden spoon until combined. Cover and chill the dough fro at least 2 hours, or up to 3 days.
  • Preheat the oven to 350°F and line a large baking sheet with parchment paper. Use a large cookie scoop or scant 1/4 cup to scoop out the cookies and roll into a ball.
  • Place the dough 2 inches apart on the baking sheet. Bake for 8-10 minutes or until the edges and top are set. Cool on the baking sheet for a few minutes then transfer to a wire rack to cool completely.

Notes

Use a light pan. This helps you see the brown bits start to form in the pan when you're browning the butter.
Storage: Store leftover cookies in an airtight container at room temperature for up 1 week. Add a piece of bread in it to help they stay moist.
Freeze baked cookies: Store them in a resealable freezer bag or airtight container for up to 3 months. Thaw overnight at room temperature.
Freeze cookie dough: Skip chilling in the fridge and scoop them out into dough balls on a parchment lined cookie sheet. Freeze until solid then transfer the dough to a resealable freezer bag. Bake from frozen. Add 1-2 minutes to the bake time.
*nutrition facts are for 1 cookie without chocolate chips

Nutrition

Serving: 1cookie | Calories: 204kcal | Carbohydrates: 26.5g | Protein: 2.1g | Fat: 10g | Cholesterol: 26.1mg | Sodium: 129.6mg | Fiber: 1.1g | Sugar: 13.9g
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