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.

Author: Browndis

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 12 servings

Calories: 408 kcal per serving

Ingredients

1 cup - unsalted butter
¾ cup - brown sugar
¼ cup - white sugar
2 - eggs
2 teaspoons - vanilla extract
1 ¾ cups - all-purpose flour
1 tsp - kosher salt
½ tsp - baking soda
¼ tsp - baking powder
1 ½ cups - rolled quick oats
1 ½ cups - semi-sweet chocolate
flaky sea salt

Instructions

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.
Whisk brown butter with both sugars until glossy. Add eggs and vanilla, and whisk until well combined and slightly thickened.
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.‍
Stir in rolled oats and chopped chocolate until evenly distributed. Dough will be glossy and slightly soft.
Cover and chill dough in the fridge for at least 30 minutes (up to 48 hours for richer flavor).
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.
Bake for 10–12 minutes, until edges are golden and centers look just slightly underbaked.‍
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.

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