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Brown Butter Oatmeal Chocolate Chip Cookies

These Brown Butter Oatmeal Chocolate Chip Cookies blend chewy oats and rich chocolate chips with the toasty depth of brown butter, creating a unique and comforting treat perfect for any occasion.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup unsalted butter Use unsalted butter for better control over salt levels.
  • 1 cup light brown sugar, packed Adds moisture and chewiness.
  • 2 large eggs, room temperature For best results, let them sit at room temperature for 30 minutes.
  • 1 teaspoon vanilla extract Pure vanilla extract is preferred.
  • 1 tablespoon molasses Adds depth to the flavor.
Dry Ingredients
  • 2 cups rolled oats Use old-fashioned rolled oats for the best texture.
  • 1 1/2 cups all-purpose flour Spoon into the measuring cup for accuracy.
  • 1/2 teaspoon baking powder Helps the cookies rise slightly.
  • 1/2 teaspoon baking soda Aids in leavening.
  • 1/2 teaspoon kosher salt Enhances flavors; adjust to taste.
  • 1/2 teaspoon cinnamon Adds warm spiciness.
  • 1/4 teaspoon nutmeg Balances the sweetness.
Mix-Ins
  • 1 cup semi-sweet chocolate chips For melted goodness.

Method
 

Preparation
  1. Brown the butter in a skillet over medium-high heat until it turns chestnut brown and has a nutty aroma, about 5-7 minutes. Let cool for 10 minutes.
  2. Mix the browned butter with the light brown sugar and let it cool for 25-30 minutes until warm.
  3. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  4. Add eggs, vanilla extract, and molasses to the cooled butter-sugar mixture and mix until combined.
  5. In a separate bowl, whisk together oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  6. Gradually add dry ingredients to wet ingredients, stirring gently until fully incorporated.
  7. Fold in the chocolate chips gently.
  8. Using a 2-tablespoon scoop, drop dollops of dough onto the baking sheet, flattening them slightly.
  9. Bake for 6-8 minutes until the edges are golden; the centers may appear slightly underbaked.
  10. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

For thicker cookies, chill the dough for 30 minutes before baking. Store in an airtight container at room temperature for up to 5 days.