Brown Butter Oatmeal Cookies
These Browned 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.
Equipment
- 2 large baking sheets
Ingredients
- 10 tablespoons (140 grams) unsalted butter
- ½ cup (100 grams) light brown sugar packed
- ¼ cup (50 grams) granulated white sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¾ cup (95 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 ½ cups (130 grams) old-fashioned rolled oats
- ½ teaspoon salt
- 1 cup (110 grams) 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.
Notes
- Brown Butter: Watch closely as the butter browns, once it turns golden with a nutty aroma, remove it from the heat immediately to prevent burning. Let it cool slightly before mixing.
- Measuring Flour: Always spoon and level your flour instead of scooping directly from the bag. Too much flour can make the cookies cakey instead of chewy.
- Shaping Trick: Right after baking, use a round cookie cutter to gently scoot the edges for perfectly round cookies.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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