- VE
Salted Brown Butter Chocolate Chip Oatmeal Cookies
These salted brown butter oatmeal chocolate chip cookies are rich, golden, and packed with texture. Made with nutty brown butter, old-fashioned rolled oats, and melty pools of chopped chocolate, they strike that dreamy balance between crispy edges and a soft, gooey center. And yes — a pinch of flaky sea salt on top is non-negotiable.
Ingredients
Wet
Dry
Mix-ins
Instructions
- Step 1
In a medium saucepan, melt butter over medium heat. Stir frequently as it foams and browns—look for amber color and a nutty aroma. Remove from heat immediately and transfer to a large bowl to cool for 10 minutes.
- Step 2
Whisk brown butter with both sugars until glossy. Add eggs and vanilla, and whisk until well combined and slightly thickened.
- Step 3
In a separate bowl, whisk together flour, salt, baking soda, and baking powder. Gradually fold into the wet mixture using a spatula or wooden spoon.
- Step 4
Stir in rolled oats and chopped chocolate until evenly distributed. Dough will be glossy and slightly soft.
- Step 5
Cover and chill dough in the fridge for at least 30 minutes (up to 48 hours for richer flavor).
- Step 6
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop ~2-tbsp dough balls and place 2 inches apart. Press extra chocolate on top if desired.
- Step 7
Bake for 10–12 minutes, until edges are golden and centers look just slightly underbaked.
- Step 8
Immediately sprinkle with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to completely cool.
Tips & Tricks
Per serving
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