Brown Butter Oatmeal Cookies Recipe

Closeup on a plate of brown butter oatmeal cookies.

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Brown Butter Oatmeal Cookies Recipe

These Brown Butter Oatmeal Cookies are tender, chewy, and rich with that deep, nutty browned‑butter taste that we all love. It’s a simple recipe we return to time after time!

Course Cookies, Dessert

Cuisine American

Keyword brown butter oatmeal cookies

Prep Time 25

Cook Time 13

Chill Time 1

Total Time 1 38

Servings cookies

Calories 215kcal

Author Sue Ringsdorf

Ingredients

1 cup unsalted butter - browned
3/4 cup granulated sugar (150 grams)
3/4 cup light brown sugar (165 grams)
2 large eggs - at room temp
2 Tablespoons whole milk (30 grams) - at room temp
2 teaspoons vanilla extract
2 cups all-purpose flour (240 grams)
2 ¾ cups old-fashioned oatmeal (220 grams)
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon

Instructions

Brown the butter. Add butter to a pan over medium heat. Let the butter melt, and when it starts sizzling, start stirring with a spatula.
Keep the heat at medium, and stir gently with a rubber spatula, keeping the butter moving in the pan. After a few minutes, you should see some brown bits starting to form on the bottom. When you see this, stir for a few seconds longer and then remove the pan from the heat.
Pour the butter immediately into a bowl. (You’ll see the brown specks in the butter.) Let the butter cool to room temperature for these cookies.
1 cup unsalted butter
Add wet ingredients. To the bowl with the cooled brown butter, add both sugars and mix well. Add the eggs, vanilla extract, and two tablespoons of milk and mix until smooth.
3/4 cup granulated sugar (150 grams), 3/4 cup light brown sugar (165 grams), 2 large eggs, 2 Tablespoons whole milk (30 grams), 2 teaspoons vanilla extract
Add dry ingredients. Add dry ingredients (flour, oatmeal, baking soda, salt, and cinnamon) to the wet mixture. Use a hand mixer to combine the ingredients.
The dough will be thick – but if it still feels tight or crumbly, add a little bit more milk.
2 cups all-purpose flour (240 grams), 2 ¾ cups old-fashioned oatmeal (220 grams), 1 teaspoon baking soda, 1 teaspoon kosher salt, 1 teaspoon ground cinnamon
Form cookie balls. Scoop cookie dough into three tablespoon balls (or any size you like) and place on a baking sheet. Cover and chill the dough for at least one hour.
Prep for baking. Preheat oven to 350°F. Line baking sheets with parchment paper.
Bake cookies. Bake six cookies at a time for 12-14 minutes, or until edges are set and centers look slightly soft. Add a sprinkle of kosher salt (or sea salt) to the top of the baked cookies immediately after baking.
Cool cookies. Cool on the pan a few minutes, then transfer cookies to a wire cooling rack.

Notes

Store cookies in an airtight container in your refrigerator for several days.
Freeze cookies wrapped tightly in cling wrap and then a freezer bag for up to three months.
To freeze cookie balls, freeze solid, and then store in a freezer bag for several months. Bake from frozen, adding a couple extra minutes.

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