My family would be perfectly happy with plain old chocolate chip cookies for the rest of their lives. Do I sound bitter? I feel like I sound bitter. I, on the other hand, need to mix it up every once in a while. Maybe with something like these Brown Butter Oatmeal Chocolate Chunk Cookies…
The brown butter in these cookies take it to another level of delicious. It gives the cookies a rich and nutty taste. I refuse to stop browning my butter. Refuse.
I prefer dark chocolate with these cookies. The health benefits of dark chocolate are nice, but to be honest, I just really like the taste. But if your family is anything like mine, you might have to do half dark and half semi sweet. Even milk chocolate would be good in these.
Let me show you how I made these Brown Butter Oatmeal Chocolate Chunk Cookies 👇🏻
Start by browning your butter. To a saucepan over medium heat, add the butter (that has been cut into slices). Stir the butter frequently, letting it sizzle and cook until it turns an amber color. It should take about 5-7 minutes to brown the butter. Once it has browned, pour it into a measuring cup. The butter will be a little less than a cup, add water to bring it back up to one cup of liquid. Then pour the butter into the bowl of a stand mixer and let it cool.
While the butter is cooling, preheat your oven to 350 degrees and line a baking sheet with parchment paper. Combine the flour, baking soda, espresso powder and salt in a medium bowl and set aside.
Once the butter has cooled, add the brown and granulated sugars and mix on medium speed until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, mixing in between. Add the vanilla and mix until incorporated, about 1-2 minutes. Scrape down the sides and mix again for 30 seconds.
Turn off the mixer and add the flour a little bit at a time, mixing on low after each addition. After all of the flour has been added, remove the mixing bowl from the stand. Stir in the oats and chopped chocolate by hand. This is what the dough will look like 👇🏻
You can bake them right away, but they will spread a little. I’d recommend chilling the dough for at least a half an hour and keeping the dough refrigerated in between batches that are baking.
To bake them, scoop about 2 tbsps worth of dough onto the parchment paper. These cookies (IMO) are better when larger- that way they are crispy around the edges and still gooey in the middle. Do NOT flatten the dough. Space 2-3 inches apart.
Bake for 10-12 minutes until the edges are golden and the middle is still soft. Do not overbake them! If you are using the sea salt, sprinkle over the tops of the cookies immediately after they come out of the oven. Let them sit on the warm baking sheet for at LEAST 5 minutes to set before removing them to a cooling rack.
Enjoy!
These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.
Brown Butter Oatmeal Chocolate Chunk Cookies
Ingredients
- 1 Cup Unsalted Butter, browned *see notes on browning above
- 1/2 Cup Granulater Sugar
- 1 Cup Packed Brown Sugar
- 2 Tsp Pure Vanilla Extract
- 2 Large Eggs
- 1 1/2 Cups AP Flour
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 2 Tsp Espresso Powder, finely ground
- 3 Cups Old Fashioned Oats
- 8 Oz Dark Chocolate or Semi Sweet Chocolate, chopped or chunk pieces (Can also use milk chocolate, if you prefer)
- Optional: Sprinkle the tops with flaky sea salt after baking
Instructions
- In a saucepan, add the butter (that’s been cut into slices) over medium heat. Melt the butter and continue to cook, stirring occasionally, until the butter smells nutty and turns an amber color, about 5-7 minutes. Pour the browned butter into a measuring cup. It won’t quite be 1 cup of browned butter, add a little water to bring it back up to 1 cup. Then pour into the bowl of a stand mixer to cool.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicone mat. In a medium-sized bowl, whisk together the flour, baking soda, salt and espresso powder. Set aside.
- After the browned butter has cooled, add both sugars to the bowl. Mix on medium speed for 3-4 minutes until it’s light and fluffy. Turn the speed down and add the vanilla extract and the eggs (one at a time). Mix until fluffy and incorporated, 1-2 minutes. Scrape down the sides of the bowl as necessary.
- Turn the mixer off and add half of the flour mixture. Turn the mixer on low and mix until just combined. Turn the mixer off and add the other half of the flour. Mix on low until incorporated and scrape the sides of the bowl.
- Remove the bowl from the mixer stand and stir in the old fashioned oats by hand. Then add the chopped chocolate pieces and mix together by hand.
- You can bake the cookies immediately, but I’d recommend letting the dough chill for 30 minutes so they won’t spread as much. Keep the dough in the refrigerator in between batches.
- To bake them- add 2 tablespoons of dough to your prepared baking sheet. Space the dough 2-3 inches apart, do NOT flatten. Bake for 10-12 minutes until the edges of the cookies are golden brown. If you are using the sea salt, sprinkle some onto the cookies immediately when they come out of the oven.
- Let the cookies sit on the baking sheet for 5 minutes until removing to a cooling rack. Enjoy!
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.