Brown Butter Oatmeal Chocolate Chip Cookies

Little is better than a chocolate chip cookie.

Melty chocolate, gooey carbs – it’s the ultimate dessert. But elevate those cookies with brown butter and now we’re talking.

These cookies are truly perfection.

A not-so-little-known fact about me: I didn’t always have the healthiest relationship with food.

And years ago, my favorite food in the world was a chocolate chip cookie.

So every single time I saw a chocolate chip cookie, I got one. It didn’t matter if it looked good or if I was hungry or if I was in the mood for one.

I was still in the “diet rebel” phase of intuitive eating – it’s the one where you’re beginning to challenge food rules, so you’re still eating anything and everything.

At this point, you’re not yet listening to your body and understanding what sounds good or what it needs in a given moment.

(PS. If you’re currently in this stage, keep going! It’s very common part of the IE journey.)

Anyway, I still love chocolate chip cookies, but I’ve since learned that only a really good cookie will satisfy me. Personally, I don’t love a hard, thin cookie. I want my cookies to be thick and soft and gooey.

And these soo fit that description. They’re buttery and soft, while still having a full, rich flavor. 

The brown butter takes the flavor profile up so much and is such a fun way to elevate this classic.

Make these for the holidays or for any time you’re craving something sweet. They do not disappoint. 

Notes

• Brown butter: To brown the butter, add it to a large saucepan and stir frequently. You’ll want to see some milk solids form and the butter turn darker in color, but you do not want it to burn. Make sure to keep your eye on it, as it go from browned to burned quickly. It’s best to use a light colored pan so that you can see when the butter has browned.
• Cooking time: All ovens are different, so keep an eye to make sure these cookies don’t overcook. They’ll continue to cook slightly once out of oven and cooling, so I recommend taking them out of the oven when they appear almost a little undercooked to keep that gooey, soft texture.
• Mix ins: Mix it up with chocolate chunks, raisins, or walnuts mixed in.

Brown Butter Oatmeal Chocolate Chip Cookies

Sammi Brondo

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients  

• 1 cup unsalted butter
• 1 1/4 cup dark brown sugar
• 2 eggs room temperature
• 1 tablespoons Watkins All Natural Original Gourmet Baking Vanilla
• 2 cups all-purpose flour
• 2 cups quick cooking oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups chocolate chips

Instructions 

• Preheat the oven to 350 F. Line a large baking sheet with parchment paper.
• Add the butter to a saucepan over medium heat. Let the butter melt and then brown, stirring frequently (see notes for tips on how to brown butter – it should take about 5-8 minutes).
• Pour the brown butter into a large bowl and set aside to let cool for a few minutes.
• Once cool, add the brown sugar, eggs, and baking vanilla to the bowl. Mix well to combine.
• In a separate bowl, add the flour, oats, baking soda, and salt. Mix well to combine.
• Gently fold the dry ingredients into the wet ingredients. Mix until just combined, being careful not to overtax.
• Fold in the chocolate chips, reserving some to add to the tops of the cookies.
• Scoop the cookies into balls about the size of a heaping tablespoon. Roll and flatten them gently and place onto the lined baking sheet. You’ll have about 20-25 cookies.
• Bake the cookies in the preheated oven for 8-9 minutes. Let cool for a few minutes and then serve.

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