Brown Butter Oatmeal Cookies

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Brown Butter Oatmeal Cookies are one of a kind. They are soft, chewy, and enhanced with a rich, buttery, caramel-like flavor from the brown butter. These are the perfect cookies for any and all occasions!

PIN this Brown Butter Oatmeal Cookie recipe to try later!

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brown butter oatmeal cookies

Oatmeal Cookies are always a good idea, but when you add brown butter to the dough it makes them so decadent and delicious. The extra step to browning butter is always worth the extra effort and is so easy to do, I promise!

Made with all the same staple ingredients as classic Oatmeal Cookies, the only difference is these are SO MUCH better. You just can’t beat cookies when browned butter is involved. The edges are slightly crunchy and the centers are like little soft pillows with cozy, warm and buttery flavors.

If you love baking with brown butter, try these Brown Butter Pecan Cookies, Brown Butter Chocolate Chip Cookies, Brown Butter Pumpkin Snickerdoodles, and Brown Butter Rice Krispie Treats.

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key ingredients

• Brown butter: The brown butter creates a rich nutty flavor and a soft and extra chewy texture. I use salted butter but if you use unsalted butter, add 1/4 teaspoon of salt to the dry ingredients.
• All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. 
• Old Fashioned Oats: The star ingredient! Old-fashioned rolled oats work best for this recipe. It adds a little extra wholesome chewy goodness and nuttiness flavor. Quick oats will change the cookie texture so don’t use those.
• Baking soda and baking powder: Used as a leavening agent.
• Sugar: We use both brown sugar and granulated white sugar to add the perfect amount of sweetness. Brown sugar will make a chewy texture which is what we want for this recipe.
• Eggs: You’ll need two large eggs at room temperature.
• Vanilla extract: Adds warm flavor and enhances the flavors. I love using vanilla bean paste for more flavor.
• Ground cinnamon: The secret ingredient that adds a little warm spice to the cookies. 

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how to make brown butter oatmeal cookies

Make brown butter: Melt 2 sticks of butter over medium heat in a pot or medium saucepan, then bring to a boil. Once butter melts and starts boiling, swirl the pan constantly until the butter becomes somewhat foamy and becomes amber brown color. You should see little golden brown bits on the bottom of the pan and have a nutty aroma.

Let butter cool: Remove from heat and pour into a separate large bowl allowing the butter to cool and stop cooking. Let sit for about 20-30 minutes or until cool.

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Mix dry ingredients together: In a medium bowl, whisk together the flour, oats, baking soda, baking powder and ground cinnamon.

Add sugars, eggs, and vanilla extract to the large bowl of cooled brown butter: Mix together until combined.

Fold the oat mixture into the wet ingredients: Mix just until cookie dough has formed. Be sure to scape the sides down with a rubber spatula.

Scoop cookie dough balls: Use a medium cookie scoop equivalent to about 2 tablespoons of cookie dough to form cookie dough balls. Place cookie dough balls on prepared baking sheets.

Bake cookies: Bake for 9-11 minutes or just until the edges turn a light golden brown. Top the cooled cookies with a sprinkle of sea salt (optional). Let cool for a few minutes then transfer to a wire cooling rack. Enjoy!

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WHAT IS BROWN BUTTER?

It’s exactly how it sounds, butter that has been browned on the stovetop until the milk solids brown and turn into a toasted caramel, nutty flavor. It’s the BEST!

CAN I USE REGULAR BUTTER INSTEAD?

If you want to skip the brown butter step you totally can. Just use regular melted butter instead.

tips & variations

• Room temperature ingredients: It’s important that your eggs are at room temperature. They incorporate with the other ingredients so much better and will help your cookies stay tender and soft.
• Make Oatmeal Cookie Bars: Line a 9×13 cake pan with parchment paper. Prepare cookie dough batter according to the directions. Transfer the dough into the prepared pan and smooth out with a spatula. Bake for 25-30 minutes or until top is very lightly browned and set. Cool fully before lighting parchment paper out of pan.
• Large cookies: Use a large cookie scoop to make these jumbo size. Bake cookies for 12-14 minutes.
• Brown Butter Oatmeal Chocolate Chip Cookies: Add 1 cups of your favorite chocolate chips. Dark chocolate chips, milk chocolate chips, semi-sweet chocolate chips, mini chocolate chips, and chocolate chunks make great options.
• Add ins: Add a handful of nuts to add a crunch, raisins, or chocolate chips or a chopped chocolate bar.
• Topping: I love adding a little flaky sea salt to the tops to really enhance the flavors, but you can also drizzle a light vanilla icing or melted chocolate on top.

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leftovers & storage

Make-ahead: Place the balls of dough into the freezer and freeze for 1 hour so the cookies are firm. Transfer the cookies to a freezer-safe zip lock bag (gallon size works great) and store in the freezer for up to 3 months.

When you are ready to bake your frozen cookies, place the cookies on a baking sheet and bake as directed, adding about 3-4 minutes to the baking time.

To-store: Store cookies at room temperature in an airtight container or large ziplock bag. They will stay fresh for up to 1 week.

Freeze: Simply place the baked cookies in a freezer-safe zip lock bag and freeze for up to 3 months. When ready to defrost, remove the cookies from the freezer and let them thaw for a few hours.

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