Cookwith

Name: Oatmeal Chocolate Chip Brown Butter Cookies
Prep time: 35 min
Total time: 35 min
Yield: 16 servings
Ingredients: 1 cup (2 sticks) unsalted butter; 1 cup light brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 2 tsp pure vanilla extract; 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp fine sea salt; 2 cups old-fashioned rolled oats; 1 1/2 cups semisweet chocolate chips; 1/2 cup chopped toasted walnuts (optional)

Oatmeal Chocolate Chip Brown Butter Cookies

GoldenLettuce4230

These oatmeal chocolate chip brown butter cookies are a celebration of texture and taste: the nutty richness of browned butter, hearty rolled oats, and puddles of melty chocolate chips make every bite unforgettable. Browning the butter adds depth and toasty caramel notes, transforming a classic cookie into something sophisticated yet homey. The optional walnuts bring a welcome crunch, while the chewy oats and crisp edges offer a perfect textural contrast. Easy to make but sure to impress, these cookies are just as delightful with a glass of cold milk as they are on their own. Bake a batch and enjoy the ultimate cozy treat!

Ingredients

Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium saucepan, melt the butter over medium heat, swirling frequently, until it foams, then turns golden brown and smells nutty (about 4-5 minutes). Immediately pour into a large mixing bowl to stop the cooking. Cool for 10 minutes.
Add brown sugar and granulated sugar to the browned butter. Beat until well combined and glossy, about 1 minute.
Beat in the eggs, one at a time, then the vanilla extract, mixing well after each addition.
In a separate bowl, whisk flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the oats, chocolate chips, and walnuts (if using) until evenly distributed.
Scoop heaping tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. For a bakery-style look, dot tops with extra chocolate chips.
Bake for 10-12 minutes, or until edges are golden and centers are just set. For chewier cookies, bake closer to 10 minutes.
Let cookies cool on the pan for 3 minutes, then transfer to a rack to cool completely.