The Best Oatmeal Chocolate Chip Cookies (with Brown Butter)
These Oatmeal Chocolate Chip Cookies (with Brown Butter) are soft and gooey in the center with a perfectly chewy bite and crisp, golden edges. Made with nutty brown butter, hearty oats, and plenty of melty chocolate chips, they’re rich, cozy, and irresistibly satisfying. Serve them warm with a sprinkle of flaky sea salt and a cold glass of milk for the ultimate classic-meets-comfort cookie moment.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-Purpose Flour: Provides structure and helps create soft, chewy oatmeal cookies with crisp edges.
Old-Fashioned Rolled Oats: Adds hearty texture and classic oatmeal cookie chew without becoming mushy.
Baking Soda: Helps the cookies spread properly and creates those golden, crisp edges.
Baking Powder: Adds a touch of lift to keep the cookies soft and tender in the center.
Salt: Balances sweetness and enhances the brown butter and chocolate flavors.
Cinnamon: Adds a subtle warmth that complements the brown butter and oats beautifully.
Salted Butter: Browned for a deep, nutty flavor that makes these oatmeal cookies rich and bakery-style.
Brown Sugar: Adds moisture, chewiness, and a caramel-like sweetness to the cookies.
Granulated Sugar: Helps with spreading and creates lightly crisp edges.
Egg: Binds the dough and provides structure for soft, chewy cookies.
Egg Yolk: Adds richness and extra chew for a gooey cookie center.
Vanilla Extract: Enhances all the warm flavors and adds classic cookie aroma.
Chocolate Chips or Chunks: Melty pockets of chocolate throughout every bite for the perfect oatmeal chocolate chip cookie.
Flaky Sea Salt: Sprinkled on top to balance sweetness and elevate the chocolate flavor.
Milk: The perfect classic pairing for warm oatmeal chocolate chip cookies.
Why You’ll Love Oatmeal Chocolate Chip Cookies (with Brown Butter):
Soft And Gooey Centers: These cookies bake up irresistibly soft in the middle with that perfect melt-in-your-mouth texture.
Perfectly Crisp Edges: The edges turn golden and lightly crisp, giving you the best contrast in every bite.
Rich Brown Butter Flavor: Browning the butter adds a deep, nutty richness that takes classic oatmeal cookies to the next level.
Melty Chocolate Chips Throughout: Every cookie is loaded with pools of warm, melted chocolate for maximum indulgence.
Chewy Oatmeal Texture: The oats add a cozy chew that balances the gooey center beautifully.
Sweet And Salty Balance: A sprinkle of flaky sea salt enhances the chocolate and keeps the cookies from tasting overly sweet.
Classic And Comforting: These taste like a nostalgic oatmeal chocolate chip cookie—just elevated.
Perfect Warm Or Room Temperature: They’re incredible fresh from the oven and still amazing once cooled.
Easy Crowd-Pleaser: Familiar flavors that everyone loves, making them great for sharing or gifting.
Perfect With Milk: Best enjoyed warm with a cold glass of milk for the ultimate cozy dessert moment.
Tips for Making Oatmeal Chocolate Chip Cookies (with Brown Butter):
Brown The Butter Properly: Cook the butter until it’s deeply golden and smells nutty, then let it cool slightly so it doesn’t melt the sugars and cause excess spreading.
Use Room Temperature Eggs: This helps the dough emulsify smoothly and creates a better cookie texture.
Measure Flour Correctly: Spoon and level the flour to avoid dense cookies and ensure a soft, gooey center.
Don’t Overmix The Dough: Mix just until the flour disappears to keep the cookies tender instead of tough.
Use Old-Fashioned Oats: Rolled oats give the best chewy texture compared to quick oats.
Chill The Dough If Needed: If the dough feels very soft or your kitchen is warm, chilling for 30–60 minutes helps control spreading.
Add Extra Chocolate On Top: Press a few chocolate chips into the tops before baking for bakery-style cookies.
Bake Until Just Set: The centers should look slightly underbaked when you pull them from the oven—they’ll continue to set as they cool.
Sprinkle Flaky Sea Salt Immediately: Adding salt while the cookies are warm helps it stick and enhances the chocolate flavor.
Let Them Cool Briefly: Allow cookies to rest on the pan for a few minutes before transferring so they finish setting without drying out.
How to Store Oatmeal Chocolate Chip Cookies (with Brown Butter):
Room Temperature: Store baked cookies in an airtight container at room temperature for up to 3 days. They’ll stay soft and chewy, especially if you add a slice of bread to the container to maintain moisture.
Refrigerator: For slightly longer storage, keep cookies in an airtight container in the fridge for up to 5 days. Let them come to room temperature before serving or warm briefly.
Freezer (Baked Cookies): Freeze fully cooled cookies in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or warm gently in the microwave.
Freezer (Cookie Dough): Scoop or shape the dough, then freeze on a baking sheet until solid. Transfer to a freezer-safe bag and freeze for up to 3 months. Bake straight from frozen, adding 1–2 minutes to the bake time.
Reheating: Warm cookies in the microwave for 10–15 seconds or in a 300°F oven for a few minutes to bring back that fresh-baked, gooey texture.
FAQs:
Q: Can I make the cookie dough ahead of time?
A: Yes. The dough can be made up to 48 hours in advance and stored covered in the refrigerator. Chilling also helps develop flavor and control spreading.
Q: Can I freeze the dough?
A: Absolutely. Scoop the dough, freeze until solid, then store in a freezer-safe container for up to 3 months. Bake straight from frozen with an extra 1–2 minutes added to the bake time.
Q: Do I have to brown the butter?
A: For best flavor, yes. Brown butter adds a deep, nutty richness that makes these oatmeal chocolate chip cookies extra special. But you can of course, make them without it and use regular melted salted butter!
Q: What kind of oats should I use?
A: Old-fashioned rolled oats work best. They give the cookies structure and chew without drying them out. Avoid quick oats, which can make the texture mushy.
Q: Can I use all brown sugar or all white sugar?
A: You can, but using a mix gives the best balance of chew, sweetness, and crisp edges. All brown sugar will be softer and chewier, while all white sugar will be crisper.
Q: How do I keep the cookies soft and gooey?
A: Slightly underbake them and let them finish setting on the baking sheet. This keeps the centers soft while the edges stay golden.
Q: Can I add nuts or other mix-ins?
A: Yes. Chopped pecans, walnuts, raisins, or even shredded coconut pair beautifully with brown butter and oats.
Q: Why did my cookies spread too much?
A: This can happen if the butter was too warm or the dough wasn’t chilled. Make sure the brown butter has cooled and consider chilling the dough before baking.
Q: Can I make these cookies gluten-free?
A: You can try a 1:1 gluten-free flour substitute and certified gluten-free oats, but the texture may vary slightly.
Q: How should I serve these cookies?
A: They’re best served warm with a sprinkle of flaky sea salt and a cold glass of milk for the ultimate cozy treat.
Love these? Check out my other cookie recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these oatmeal chocolate chip cookies (with brown butter). Happy baking!
