Chewy Brown Butter Oatmeal Cookies with Chocolate Chips

A hand holding a brown butter oatmeal cookie with chocolate chips.

5 from 2 votes

Chewy Brown Butter Oatmeal Cookies with Chocolate Chips

Soft and chewy brown butter oatmeal cookies loaded up with semisweet chocolate chips! These oatmeal cookies don't even need a mixer and are the coziest cookies for Fall and Winter!

Prep Time20

Cook Time12

Chill Time45

Total Time1 17

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 343kcal

Author: Ella Gilbert

Equipment

2 Bowls
Whisk
Rubber Spatula
2 Baking Sheets
Cooling Rack
Kitchen Scale
Measuring Spoons
Large Cookie Scoop

Ingredients

1 cup unsalted butter
1 ¾ cup all purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup light brown sugar
¼ cup white sugar
1 tablespoon unsulphured molasses
2 large eggs
2 teaspoons vanilla extract
2 ½ cups rolled oats
1 cup semisweet chocolate chips

Metric - US Customary

Instructions

Start by browning the butter. Add the butter to a small saucepan and place over medium-low heat. Stir as the butter begins to melt. As the butter melts it will start to foam and sputter. Stir until the butter completely melts and the sputtering starts. You should see small dairy solids at the bottom, and those should start to turn golden brown. The butter will smell nutty and toasty. Take off the heat and pour into a bowl to cool completely.
1 cup unsalted butter
In a medium bowl, whisk together the flour, salt, baking soda and spices. Set aside.
1 ¾ cup all purpose flour, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cardamom, 1 teaspoon baking soda, 1 teaspoon kosher salt
Add the light brown sugar, white sugar, molasses and vanilla extract to the cooled brown butter. Whisk until smooth.
1 cup light brown sugar, ¼ cup white sugar, 2 teaspoons vanilla extract, 1 tablespoon unsulphured molasses
Add the 2 eggs into the melted butter, and whisk until just combined.
2 large eggs
Pour the flour mixture into the sugar mixture and stir until just combined. Stir in the rolled oats.
2 ½ cups rolled oats
Stir in the chocolate chips. Cover the bowl with plastic wrap and place in the fridge for at least 45 minutes, or up to overnight.
1 cup semisweet chocolate chips
After 45 minutes, preheat the oven to 350℉/175℃ and line two baking trays with parchment paper.
Using a large cookie scoop or a tablespoon, scoop out 3tablespoons of dough. Place on the prepared baking sheets, keeping the cookie dough balls about 3-4 inches apart.
Bake 1 sheet at a time for 9-12 minutes. The edges will have set and turned golden brown but the middles might look underbaked which is fine. Add extra chocolate chips on top of the cookies if you wish. Let cool for 10 minutes on the baking sheet before tranferring to a wire cooling rack to cool completely.
I recommend keeping the cookie dough balls that aren't being baked right away in the fridge! That way they don't get too warm. If they get too warm they will spread out while baking.

Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.

Chocolate Chips: I'm using semisweet chocolate chips but you can use milk chocolate chips or dark chocolate chips if you prefer. You can also use butterscotch chips or peanut butter chips.

Overnight Chilling: if you're chilling the cookies for more than a few hours you may need to let the cookies come to room temperature for 15-20 minutes before scooping out the cookie dough.

Oats: make sure you're using rolled oats or old-fashioned oats. Instant oats will make the cookies too dry!

Cardamom: If you can't find ground cardamom you can swap it out for ground ginger.

Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I am using Diamond Crystal Kosher Salt and not Morton Salt, which is a coarse kosher salt. Coarse kosher salt is much too salty for this recipe.

Storage: keep the baked cookies in a tupperware for up to 1 week at room temperature. Freeze cookies in an airtight container in the freezer for up to 2 months. Let thaw before enjoying.

Nutrition