These Brown Butter Oatmeal Chocolate Chip Cookies take classic cookies to a whole new level. Browning the butter enhances the cookies with deep, nutty notes, while extra chocolate chips and a touch more cinnamon create the ultimate warm and cozy flavor.

Oatmeal chocolate chip cookies are already a crowd-favorite treat, but this version takes them to the next level. I pulled inspiration from that classic recipe and my brown butter chocolate chip cookies to create this recipe. Trust me when I say these brown butter oatmeal chocolate chip cookies are completely irresistible. I’ve yet to find anyone who can eat just one and doesn’t immediately ask for the recipe!
Why I Can’t Get Enough Of These Cookies
These brown butter oatmeal chocolate chip cookies are downright addicting. I can’t stop making (and eating) them!
- Three favorites combined. This recipe combines classic oatmeal cookies and chocolate chip cookies, and adds the brown butter. It’s the best of both worlds! I like to press additional chocolate chips on top right after baking for an extra chocolatey touch.
- The brown butter! The browned butter is really what takes these cookies to the next level. Browning the butter deepens the flavor by adding nutty, caramel-like notes that you wouldn’t get from regular melted butter. It enhances the overall richness of the cookies and pairs beautifully with the molasses and cinnamon.
- Thick & chewy. Chilling the dough helps control spreading, ensuring these cookies are thick, chewy, and packed with flavor. I also like to reshape them into perfectly round cookies as soon as they come out of the oven.
Recipe Ingredients
These cookies are made with oats, chocolate chips, and a handful of pantry staples. Scroll down to the recipe card below for the exact measurements.
- Unsalted butter – Unsalted butter is best for making browned butter.
- Old-fashioned rolled oats – Quick oats can also be used, but the texture will be softer and less chewy. Old-fashioned rolled oats provide a more traditional, hearty bite.
- Flour
- Baking soda & baking powder
- Ground cinnamon – The cinnamon adds warmth and depth to the cookies. If you prefer a more classic oatmeal chocolate chip cookie, you can reduce it or leave it out, but it adds a warm touch.
- Salt – I used regular kosher salt. If using fine sea salt, reduce the amount to 1/4 teaspoon since it’s saltier.
- Brown sugar – Brown sugar adds moisture to the cookies as well as more richer molasses flavor.
- Granulated sugar
- Eggs
- Vanilla extract – I tested this recipe both with vanilla extract and vanilla bean. I loved both, but since it has such strong flavors from brown butter and molasses, I opted for vanilla extract.
- Molasses – Use unsulfured baking molasses, such as Grandma’s or Brer Rabbit. Avoid blackstrap molasses, which is too bitter.
- Chocolate chips – Semi-sweet and dark chocolate chips are both great options.
How To Make Brown Butter Oatmeal Chocolate Chip Cookies
These cookies are just as easy to make as classic oatmeal cookies. The browned butter takes just a few minutes to prepare, and the dough chills for just 30 minutes. The printable instructions can be found in the recipe card below.
- Brown the butter. Melt the butter over medium heat, stirring occasionally. Cook until the butter foams, turns golden brown, and releases a nutty aroma. This usually takes about 5 minutes. Transfer the browned butter to a mixing bowl. Let cool for 10 minutes.
- Make the dough. Whisk together the oats and other dry ingredients in a separate bowl. Mix the sugars into the cooled brown butter until combined then add the eggs, one at a time, followed by the vanilla and molasses. Stir the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips. (I like to use a clean spatula for this.)
- Chill the dough. Cover the bowl with plastic wrap. Chill in the fridge for 30 minutes.
- Bake. Preheat the oven to 350F and line the baking sheets with parchment paper. Place 2 tablespoon portions of dough about 2 inches apart on the baking sheets. Bake for 9-11 minutes. The edges should be golden brown and the centers slightly soft.
- Shape the cookies. I like to use a large round cookie cutter or glass to gently scoot around each cookie to create a perfectly round shape. This should be done as soon as they come out of the oven. If desired, add a few extra chocolate chips on top at this time as well.
- Cool. Let the cookies cool on a baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Why Did My Cookies Spread Too Much?
If these brown butter oatmeal chocolate chip cookies are spreading too much, check these common causes:
- Butter wasn’t cooled properly. Let the browned butter cool for at least 10 minutes before mixing.
- The dough wasn’t chilled. Skipping the 30-minute chill time can lead to flatter cookies.
- Too much butter or sugar. Be sure to measure correctly using a kitchen scale for accuracy.
Tips & Variations
Here are a few things I’ve found important to keep in mind when making these brown butter oatmeal chocolate chip cookies. I’ve also included a few fun variations, like adding nuts.
- Chill the dough. I know it can be tempting to throw these cookies straight into the oven but I don’t recommend skipping the chill time. It helps control spreading, so the cookies bake up thick and chewy, and also develops the flavors for a richer taste. 15-20 minutes in the freezer can speed up the process.
- Adjust the molasses flavor. Molasses really enhances the cookies by adding a subtle depth of flavor and keeping them moist. My taste testers really enjoyed the added molasses, but also thought the cookies tasted great with out it too. Prefer a lighter molasses flavor? Reduce to ½ tablespoon or omit it completely. If skipping molasses, you can also swap in dark brown sugar instead of light brown sugar to maintain some of that rich depth of flavor.
- Add some nuts. Adding ½ to ¾ cup (60-90g) of chopped pecans or walnuts gives a nice crunch to the cookies. Keep in mind that nuts absorb some moisture, so the cookies may bake slightly firmer. Consider reducing the chocolate chips slightly to balance the mix-ins.
- Shape the cookies. Right after baking, use a large round cookie cutter or a glass to gently scoot around the edges of each warm cookie. This trick reshapes them into perfectly round bakery-style cookies!
- Add a topping. Press extra chocolate chips on top right after baking for a more indulgent look or sprinkle flaky sea salt on top of the warm cookies for a sweet-salty contrast.
- Experiment with different chocolates. Try using dark chocolate chunks or a mix of semisweet and milk chocolate.
Storing & Freezing.
- Room Temperature. Store leftover brown butter oatmeal chocolate chip cookies in an airtight container for up to 5 days.
- Freezing Baked Cookies. Let them cool completely, then freeze in a bag for up to 3 months.
- Freezing Cookie Dough. Scoop the dough into portions, freeze on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 extra minutes.
More Chocolate Chip Cookie Recipes
- Thick Chocolate Chip Cookies
- Banana Chocolate Chip Cookies
- Oreo Chocolate Chip Cookies
- Double Chocolate Chip Cookies
- Toll House Chocolate Chip Cookies
Brown Butter Oatmeal Chocolate Chip Cookies
Ingredients
Brown Butter:
- 1 cup unsalted butter
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
Wet Ingredients:
- 1 ½ cups packed brown sugar
- ¼ cup granulated sugar
- 2 large eggs 100g, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon unsulfured molasses
Mix-ins:
- 1 ¼ cups semisweet chocolate chips plus extra for topping
Instructions
- Start by making the brown butter. In a medium saucepan, melt the butter over medium heat, stirring occasionally.
- Continue cooking until the butter foams, turns golden brown, and releases a nutty aroma (about 5 minutes). Watch closely to avoid burning.
- Transfer the browned butter to a large mixing bowl and let it cool for 10 minutes.
- In a medium bowl, whisk together the oats, flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- To the cooled brown butter, add brown sugar granulated sugar. Mix until well combined.
- Mix in the eggs, one at a time, followed by the vanilla extract and molasses.
- Add the dry ingredient mixture to the wet ingredients. Stir until just combined.
- Stir in the chocolate chips. (Recommend switching to a spatula to fold them in.)
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.
- While the dough is chilling, preheat the oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- Scoop dough into 2 tablespoon portions (about 40g each) and place them 2 inches apart on the prepared baking sheets.
- Bake for 9-11 minutes, until the edges are golden brown but the centers look slightly soft.
- As soon as the cookies come out of the oven, use a large round cookie cutter or a glass to gently scoot around each cookie in a circular motion. This will help create a perfectly round shape.
- While the cookies are still warm, press a few extra chocolate chips on top for a bakery-style look.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
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1 thought on “Brown Butter Oatmeal Chocolate Chip Cookies”
I just made these for my kids, they loved them!