These Brown Butter Oatmeal Cookies are chewy, nutty, and bursting with rich flavor. Made with simple ingredients in just one bowl and no mixer, the browned butter adds depth and warmth, making these cookies irresistible.
These Brown Butter Oatmeal Cookies are a rich and flavorful twist on the classic oatmeal cookies. By browning the butter, you add a warm, nutty depth of flavor that pairs beautifully with the chewy texture of oats. These cookies are soft in the center with slightly crisp edges, making them a perfect treat for any occasion. Whether you’re baking for a crowd or just to satisfy your sweet tooth, these cookies will elevate your cookie game!
For more browned butter treats try my brown butter snickerdoodles, browned butter pecan cookies or pumpkin cake with brown butter frosting.
Why You Will Love This Recipe
- Elevated flavor: Browning the butter adds a nutty, caramel-like flavor that takes traditional oatmeal cookies to the next level.
- Perfect texture: These cookies have crispy edges and a soft, chewy center, offering the ideal balance in every bite.
- Simple ingredients: With common pantry staples like oats, sugar, and butter, these cookies come together easily with minimal effort.
- Versatile: You can customize these cookies by adding your favorite mix-ins like chocolate chips, dried fruit, or nuts.
Ingredient Notes
- Butter: Browning the butter gives it a nutty, toasty flavor that enhances the richness of the cookies. Be sure to let the browned butter cool slightly before mixing with the sugars.
- All Purpose Flour: All-purpose flour provides the base for the cookie dough.
- Unsalted Butter: I like to use unsalted high butterfat European butter.
- Sugar: Granulated white sugar gives these cookies sweetness as well as crispy edges.
- Brown sugar- Brown sugar adds sweetness and moisture, helping to create a soft, chewy cookies with a deep, caramel-like flavor.I used light brown sugar however you can use dark brown sugar as well.
- Eggs:I like to use a room temperature large egg. To quickly bring your eggs up to the right temperature, place the whole egg (in the shell) into a bowl of warm water. Let it sit for about 15 minutes and then your egg should be ready to crack in to the dough.
- Oats: Old fashioned oats are best for this recipe because they provide a chewy texture. Quick oats can work, but the cookies will have a softer consistency.
- Pecans: I like to use toasted chopped pecans.
- Salt: Balances the sweetness and enhances the flavors.
Step-by-Step Instructions
Here is how to make and bake these easy brown butter oatmeal cookie recipe. You can use a stand mixer or a hand held electric mixer.Pre-heat the oven to 175C (350 F) and line two large baking sheets with parchment paper or silicone mat.
Step 1:Brown the Butter. Heat the cubed butter in a small saucepan over medium heat. The butter will melt and bubble vigorously which is normal. After about 8 minutes, the top will be completely covered in foam. Stir the butter continuously at this point so you can see when the butter has browned. After another 2 minutes, the bottom of the butter should be speckled with amber-brown bits. Take the pan off the heat and pour the butter into a heatproof bowl to cool completely.
Step 2:Mix the dry ingredients.In a small bowl, whisk together the flour, baking soda, rolled oats, chopped toasted pecans and salt.
Step 3:Beat the browned butter and sugars. In the bowl of your stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer, beat the granulated sugar, brown sugar, and cooled brown butter for 2-3 minutes until the sugars have dissolved and the mixture is pale in color.
Step 4:Beat the egg and vanilla. With the mixer on medium speed beat in the egg and vanilla extract until the mixture is homogenous.
Step 5:Add the dry ingredients. With the mixer on low speed add the dry mixture to the butter mixture and mix until just combined. Make sure not to over mix.
Step 6:Roll the cookie dough into balls. Using a large cookie scoop roll the prepared dough into balls.Optionally, top each of the cookies with a few extra chopped pecans.
Step 7:Bake the cookies.Place the dough balls on the prepared baking sheet, spaced about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden but the centers remain soft.
Optionally sprinkle the top of the cookies with a little flaky sea salt.
Allow the cookies to cool on the cookie sheet for 5 minutes before transferring them to a wire rack to cool completely
Tips & Tricks
- Brown the butter carefully: Melt the butter over medium heat, stirring constantly until it turns golden brown and has a nutty aroma. Be sure to remove it from the heat before it burns.
- Underbake for Chewiness: For chewier, softer cookies, slightly underbake them and let them cool on the baking sheet.
- Measure flour properly:The flour needs to be spooned and leveled. If you scoop using the measuring cup directly into the flour, it will be compacted. Compacted flour means no spread with your cookies.
- Make sure the butter is not hot: Ensure the butter has cooled to room temperature; otherwise, the cookies will spread too thin.
- Customize the mix-ins: Feel free to add chocolate chips, dried cranberries, or chopped walnuts to the dough for extra flavor and texture.
FAQs
Yes, you can use quick oats, but the texture will be softer and less chewy than with old-fashioned oats. Old-fashioned oats are preferred for the best texture.
Browning the butter adds a rich, nutty flavor that makes these cookies stand out from traditional oatmeal cookies. It’s a simple step that adds a lot of depth to the final result.
Absolutely! You can customize these cookies by adding chocolate chips, raisins, dried cranberries, or even shredded coconut. Play around with your favorite flavors.
Yes you can use regular melted butter but you’ll miss out on the rich, nutty aroma and flavor that browned butter brings to these cookies.Without the browned butter these would just be oatmeal cookies.
Storage & Freezing
Storage
- Store your Brown Butter Oatmeal Cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy for several days, making them great for preparing ahead of time.
Freezing the Dough
- You can freeze the cookie dough before baking. Roll the dough into balls, place them on a baking sheet, and freeze for 1-2 hours. Once frozen, transfer the dough balls to a freezer-safe bag or container. When ready to bake, place the frozen dough balls on a baking sheet and bake, adding an extra 1-2 minutes to the baking time.
Freezing Baked Cookies
- The baked cookies can also be frozen. Let them cool completely, then place them in a single layer in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature or heat in the microwave for 10-15 seconds.
More cookie recipes to try
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Browned Butter Oatmeal Cookies
Equipment
- 2 large baking sheets
Ingredients
- 10 tablespoons unsalted butter
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 ½ cups old-fashioned rolled oats
- ½ teaspoon salt
- 1 cup chopped pecans optional
Instructions
- Brown the Butter: In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a deep golden brown and has a nutty aroma. This should take about 5-7 minutes. Be careful not to burn the butter. Once browned, remove from heat and allow to cool slightly.
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats
- In a separate bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, whisk together the browned butter, brown sugar, and granulated sugar until well combined.
- Add in the egg and beat well, followed by the vanilla extract. Whisk until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the oats, and if desired, fold in the chopped pecans.
- Using a large ice cream scoop, scoop the dough into 1.5-tablespoon-sized balls and place them on the prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden and the centers remain soft. The cookies will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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