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Published: September 18, 2026

These Brown Butter Oatmeal Chocolate Chip Cookies are soft, chewy and filled with plenty of chocolate chips and rolled oats. The brown butter adds a rich, nutty flavor that makes these cookies extra delicious and perfect for a cozy homemade treat.

WHY YOU’LL LOVE THIS RECIPE

🤎Soft and chewy - These cookies have soft, chewy centers with slightly crisp edges.

🤎Rich brown butter - Brown butter adds a deep, nutty flavor that makes these cookies extra delicious.

🤎Plenty of chocolate - Chocolate chips are scattered throughout for melty chocolate in every bite.

🤎A touch of cinnamon - Just one teaspoon adds a subtle warmth that complements the brown butter, oats and chocolate without overpowering them.

🤎Easy to make - These cookies come together with simple ingredients and straightforward steps.

🤎Cozy and comforting - Brown butter, oats, chocolate, and cinnamon make these perfect for a cozy baking day.

Tips & Tricks

→ Let the brown butter cool for about 15 minutes - Once your butter has browned, transfer it to a large mixing bowl and let it cool for around 15 minutes before adding the rest of the ingredients. You want it to still be melted, but no longer hot. If the butter is too hot, it can affect the other ingredients and change the texture of the cookie dough.

→ Brown the butter over low to medium heat - Brown butter needs a little patience. Cooking it over low to medium heat gives the milk solids enough time to slowly brown without burning. Stir continuously as it cooks and keep a close eye on it, especially toward the end, as the butter can go from beautifully golden to burnt quite quickly.

→ Do not overmix the dough after adding the dry ingredients - Once you add the dry ingredients, mix only until everything is just combined. Overmixing can develop too much gluten, which can make the cookies tougher instead of soft and chewy. It’s completely fine if the dough looks slightly uneven while you’re mixing.

→ Do not skip the cinnamon - Even though this recipe only uses a small amount, the cinnamon adds a subtle warmth that complements the brown butter, oats and chocolate beautifully. You won’t get an overpowering cinnamon flavor, it simply rounds out the other flavors and makes the cookies taste even more cozy.

→ Do not overbake the cookies - Take the cookies out of the oven when the edges are set and lightly golden, but the centers still look slightly soft. They will continue to bake and firm up on the hot baking tray as they cool. This is especially important if you want that soft, chewy texture rather than a dry or crunchy cookie.

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Frequently Asked Questions

1. How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 4 days. They’re best enjoyed within the first 2 days, when they have the freshest texture and the centers are still especially soft and chewy. Make sure the container is properly sealed to prevent the cookies from drying out.

2. Can I freeze the cookie dough?
Yes! I recommend scooping the dough into individual cookie dough balls and placing them on a baking tray lined with parchment paper. Freeze them until firm, then transfer them to a freezer-safe zip-lock bag or airtight container. When you’re ready to bake them, take the dough balls out of the freezer and let them sit at room temperature for about 15–30 minutes before baking.

3. Can I use quick oats instead of old-fashioned rolled oats?
Yes, but the texture will be slightly different. Old-fashioned rolled oats give the cookies more texture and chewiness, while quick oats are smaller and softer and will blend into the dough more. I recommend using rolled oats if you want the classic hearty oatmeal cookie texture.

4. Can I make these cookies with regular melted butter instead of brown butter?
Yes! If you don’t want to brown the butter, you can use regular melted butter instead. I recommend reducing the amount to around 150g and letting the melted butter cool before making the cookie dough. The cookies will still be delicious, but you’ll miss the deeper, nutty flavor that brown butter adds.

4. Can I add raisins?
Absolutely! Raisins pair really well with the oats and cinnamon in these cookies. You can replace some of the chocolate chips with raisins or add them alongside the chocolate if you want both flavors in the cookies.

5. What is vanilla bean powder?
Vanilla bean powder is made from finely ground vanilla beans and has a concentrated vanilla flavor. I like using vanilla bean powder or vanilla bean paste because they give the cookies a stronger vanilla flavor than regular vanilla extract, which is why I prefer them for this recipe. If you only have vanilla extract, you can absolutely that instead. I recommend using 1 teaspoon, although the vanilla flavor may be a little milder.

6. Why are my cookies cakey instead of soft and chewy?
Cakey cookies can happen when the dough has too much flour or when the ingredients are overmixed. Make sure you’re measuring the flour accurately, ideally using a kitchen scale and avoid overmixing once you add the dry ingredients. Overbaking can also make the cookies lose their soft, chewy texture, so take them out while the centers still look slightly underdone.

7. Why did my cookies spread into a puddle?
If the cookies spread too much in the oven, the butter may have been too warm or the dough may not have been chilled enough. I recommend placing the prepared cookie dough in the refrigerator for about 30 minutes before baking. This allows the butter to firm up, helping the cookies hold their shape instead of spreading excessively in the oven.

8. Why didn't my cookies spread enough?
If your cookies stay very thick and barely spread, the dough may be too cold or contain too much flour. Make sure you’re measuring your flour accurately and if you’ve chilled the dough, give it a few minutes at room temperature before baking if it feels extremely firm.

9. Can I make smaller cookies?
Yes, you can make smaller cookies by using less dough for each portion. Just keep in mind that smaller cookies will bake faster, so reduce the baking time and watch them closely.

Ingredients You Will Need For This Recipe

Unsalted butter: I use unsalted butter so I can control the amount of salt in the recipe, but salted butter can also be used if you reduce the added salt slightly.
Light brown sugar: Adds sweetness and moisture to the cookies while giving them a subtle caramel-like flavor and helping create a soft, chewy texture.
Granulated sugar: Adds sweetness and helps the cookies develop lightly crisp edges as they bake.
Heavy cream: Adds a little extra moisture and richness to the cookie dough, helping keep the cookies soft. I use 32% fat heavy cream, but another heavy or whipping cream with a similar fat content can also work.
Vanilla bean powder or vanilla bean paste: Adds a concentrated vanilla flavor that complements the brown butter, oats, cinnamon and chocolate. You can use whichever one you have on hand.
Old-fashioned rolled oats: Give the cookies their classic oatmeal texture and add a slightly chewy bite. I recommend old-fashioned rolled oats rather than quick oats for the best texture.
All-purpose flour: Provides structure to the cookies.
Baking powder and baking soda: Work together to give the cookies a little lift and help them achieve the right spread and texture as they bake.
Fine sea salt: Balances the sweetness and enhances the flavors.
Ground cinnamon: Adds a subtle warmth to the cookies and complements the brown butter, oats and chocolate without making the cinnamon flavor overpowering.
Milk chocolate chips: Add creamy sweetness to the cookies.
Dark chocolate chips: Add a deeper, richer chocolate flavor and balance the sweetness of the milk chocolate.

SHOP THE INGREDIENTS

Ghirardelli Milk Chocolate

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Ghirardelli 60% Cacao

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Madagascar Vanilla Powder

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Step By Step Instructions With Photos

1. First, you are going to brown the butter.

2. Add the butter to a saucepan and let it melt over medium heat.

3. Once melted, let it cook over low to medium heat, stirring continuously, until the butter browns and starts smelling very fragrant and nutty.

4. As soon as the butter is browned, transfer it to a large bowl and let it cool for 15 minutes.

5. After 15 minutes, it’s time to prepare the cookie dough.

6. For the cookies, mix together the brown butter, light brown sugar and granulated sugar.

7. Then add the egg yolk, vanilla and heavy cream. Mix everything together until fully incorporated.

8. Next, add the flour, baking powder, baking soda, salt, cinnamon and old-fashioned oats, and fold everything together until just combined.

9. Lastly, fold in the dark chocolate chips and milk chocolate chips.

10. Scoop out 14 equal-sized cookies onto a baking tray lined with parchment paper.

11. Cover with plastic wrap and place in the fridge for 30 minutes to chill.

12. After 30 minutes, preheat the oven to 180°C and line a large baking tray with parchment paper.

13. Place the cookies onto the large baking tray, leaving some space between them. I always bake four cookies per tray so they have enough space to spread.

14. Top with a few more chocolate chips and bake in the preheated oven for 12 minutes.

15. Once ready, take them out of the oven and let them cool on the tray for 5 minutes. Then transfer them to a wire rack and let them cool completely.

16. Enjoy!

Yield: 14

Author: Angie