Brown Butter Oatmeal Chocolate Chip Cookies

5 from 9 votes

Brown Butter Oatmeal Chocolate Chip Cookies

Toasty brown butter, rolled oats, and chocolate, these brown butter oatmeal chocolate chip cookies might be might new favorite.

Prep Time30

Cook Time14

Chilling1

Total Time1 44

Course: Afternoon Kaffee, Dessert

Cuisine: American

Keyword: brown butter, chocolate chip, oatmeal

Servings:

Calories: 414kcal

Equipment

mixer or whisk

Ingredients

170 grams unsalted butter
2 teaspoons instant espresso
1 teaspoon cinnamon
140 grams dark brown sugar light brown will work too
80 grams white granulated sugar
1/2 teaspoon fine sea salt
1 teaspoon vanilla extract
1 egg standard large, room temperature
1 egg yolk standard large, room temperature
150 grams all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
150 grams rolled oats
275 grams dark chocolate divided

Instructions

Brown Butter

Brown the butter by adding the butter into a medium sauce pan. Place over medium heat and stir with a rubber spatula.
Continue cooking until brown bits start to appear. We want all of those brown bits but we don't want it to burn so turn down the heat if necessary. It will start to get quiet when ready.
Once browned, remove from the heat and pour it into a heat safe mixing bowl. Add in the espresso powder and cinnamon and stir to combine.
Once slightly cooled, place the bowl in the fridge to cool it down, stirring occasionally while it cools. You can also set it on a kitchen towel to protect the fridge and bowl from the heat.

Cookie Dough

Chop the chocolate and pour 200 grams into one bowl and 75 grams into another.
Once the butter has cooled to a stiff but spreadable texture, add in both sugars, vanilla, and salt.
Use the paddle attachment or a hand mixer to cream the butter and sugar mixture on medium speed for about 3 minutes until it becomes a few shades lighter. Scrape the sides and bottom of the bowl.
Crack in the egg and egg yolk and mix again until smooth and fluffy.
Dump in the flour and then the baking soda and baking powder.
Use the mixer to mix on low until just combined. It's ok if some flour is still visible.
Add in the oats and 200 grams of the chocolate and mix them in just briefly.
I like big cookies so I used a quarter cup ice cream scoop. You can do any size you want, you'll simply need to adjust the baking time accordingly.
Line a small tray or baking sheet with parchment paper or a silicone baking mat and scoop the cookie dough on.
Once all the dough has been scooped, working with one cookie dough ball at a time, gently flatten the cookie so that it's still at least 1" thick.
Press the top of the cookie into the remaining 75 grams of chopped chocolate. Bring the edges up around it so that you are almost making a well of chocolate in the center of the cookie.
Place the shaped cookies back on the lined tray and pop them in the fridge for a couple hours or the freezer for at least 30 minutes. for 10 minutes or the fridge for at least 30 minutes. If you're leaving them in the fridge overnight, cover with a lid in a container or wrap with plastic.

Bake Cookies

Preheat the oven to 350 F and place a rack in the center of the oven.
Once chilled place 6 of the cookies onto a lined baking sheet, leaving at least 3" of space between each cookie.
Bake for 8 minutes in the preheated oven, then rotate the pan and bake for another 3-4 minutes until the edges are golden brown.
The centers will look very soft but they are baked.
Take the tray out of the oven and leave the cookies on the sheet for 5 minutes. Bake the next tray while this one cools.
Optionally sprinkle with a bit of flaked sea salt.
After 5 minutes, use a spatula to transfer the cookies to a wire rack to cool fully.

Notes

Tips for making Oatmeal Chocolate Chip Cookies

Use high quality chocolate and butter - this will make all the difference in a cookies. I grew up with my mom using chocolate chips and there's definitely something nostalgic about actual chocolate chips but for these I prefer using baking chocolate bars because they melt more into the cookies.
Additionally, chopping the chocolate will create the best variety in size of chocolate throughout the cookie!
This is one of those recipes where it really does matter if your ingredients, specifically the butter and eggs are at room temperature. It will help create a smooth and creamy cookie that bakes evenly.
Don't over mix your batter. Once you don't see any flour left, stop mixing otherwise you'll end up with tough cookies. If you have the arm strength I recommend mixing the flour and oats in with a spatula rather than a mixer.
The espresso powder in the cookies is instant and optional but you could also just add a little ground espresso or coffee extract or nothing at all.
These cookies are great because they don't need an overnight chill. They do however need about 30 minutes in the freezer or a couple hours in the fridge.
If you're going to bake them all at once, storing them in an airtight bag or container at room temperature is best.

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