Chewy Brown Butter Oatmeal Cookies
Oatmeal cookies: bake these chewy, nutty delights with browned butter. A simple recipe for a classic treat, perfect for any cookie craving.
Ingredients
- 1 cup (220g) unsalted butter
- 1 cup (200g) light or dark brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups (200g) all-purpose flour
- 2 cups (175g) old-fashioned rolled oats
- 1 tsp baking soda
- 1 tsp salt
- 1 cup mix-ins (chocolate/white chocolate/butterscotch chips, toffee bits, or nuts)
- Flaky sea salt
Instructions
- Brown 1 cup (220g) unsalted butter, then measure 3/4 cup (160g) of the browned butter and allow it to cool.
- In a medium bowl, whisk together the flour, oats, baking soda, and salt.
- In a large bowl, whisk together the cooled brown butter, brown sugar, eggs, and vanilla until smooth.
- Gradually fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. If using, fold in mix-ins.
- Chill the dough uncovered in the fridge for 20 minutes.
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- Scoop 2oz portions of dough, roll into balls, and place a few inches apart on the baking sheet. Gently press each ball to 1/2 inch thickness.
- Bake large cookies for 12-14 minutes and regular cookies for 10-12 minutes until edges are golden brown.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.