Aubrey’s Favorite Brown Butter Oatmeal Chocolate Chip Cookies
These cookies are rich, chewy, and full of warm, nutty flavor thanks to browned butter. Aubrey Felton's favorite twist on a classic treat!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/4 cups old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Optional: 1/2 teaspoon cinnamon
- 1 cup (2 sticks) salted butter
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg + 1 egg yolk (room temperature)
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips or chunks
For serving (optional):
Flaky sea salt & a cold glass of milk
Flaky sea salt & a cold glass of milk
Instructions
1. Brown the Butter
In a saucepan over medium-high heat, melt the butter. Continue cooking, stirring frequently, until it foams and the milk solids turn golden brown with a nutty aroma (about 5–8 minutes). Remove from heat and pour into a large bowl. Let cool for 15–20 minutes.
In a saucepan over medium-high heat, melt the butter. Continue cooking, stirring frequently, until it foams and the milk solids turn golden brown with a nutty aroma (about 5–8 minutes). Remove from heat and pour into a large bowl. Let cool for 15–20 minutes.
2. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, oats, baking soda, baking powder, salt, and cinnamon (if using). Set aside.
In a separate bowl, whisk together the flour, oats, baking soda, baking powder, salt, and cinnamon (if using). Set aside.
3. Make the Dough
Once the butter has cooled slightly, whisk in the brown sugar and granulated sugar until combined. Add the egg, egg yolk, and vanilla, and whisk until smooth and slightly lighter in color. Stir in the dry ingredients until just combined, then fold in the chocolate chips.
Once the butter has cooled slightly, whisk in the brown sugar and granulated sugar until combined. Add the egg, egg yolk, and vanilla, and whisk until smooth and slightly lighter in color. Stir in the dry ingredients until just combined, then fold in the chocolate chips.
4. Chill the Dough
Cover and refrigerate for at least 30 minutes (or overnight for even better flavor).
Cover and refrigerate for at least 30 minutes (or overnight for even better flavor).
5. Bake
Preheat oven to 375°F and line baking sheets with parchment paper.
Scoop about 3 tablespoons of dough per cookie and place them 2 inches apart on the baking sheet.
Preheat oven to 375°F and line baking sheets with parchment paper.
Scoop about 3 tablespoons of dough per cookie and place them 2 inches apart on the baking sheet.
Bake for 12–14 minutes, until the edges are golden and the centers look slightly underbaked.
6. Cool & Serve
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle with flaky sea salt if desired and enjoy warm with a glass of milk.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle with flaky sea salt if desired and enjoy warm with a glass of milk.
Tip: For picture-perfect cookies, gently shape them with a round cutter right after baking or press a few extra chocolate chips on top while they’re still warm.