Description

These Brown Butter Oatmeal Chocolate Chip Cookies are irresistibly chewy in the middle with crispy edges, boasting an extra buttery flavor thanks to the browned butter. Made with rolled oats for heartiness and chopped 70% dark chocolate for rich, speckled bites, these cookies require no chilling or creaming, making them quick and easy to prepare. Perfectly portioned to yield 22 substantial cookies, each about 7 cm wide, they are a decadent treat with a nutty depth and a wonderfully balanced sweetness.

Ingredients

Scale

Butter and Sugar

150g / 10 tbsp unsalted butter, cut into 1cm (1/2″) cubes
1 cup brown sugar (tightly packed)

Dry Ingredients

1 cup plain/all-purpose flour
1 1/2 cups rolled oats (not quick or steel cut)
1 tsp baking soda (bi-carb), sifted if lumpy
1/8 tsp cooking/kosher salt

Wet Ingredients

1 large egg, at room temperature (~55g/2oz)
1 tsp vanilla extract

Chocolate

200g / 7 oz 70% dark chocolate block, chopped into 1cm (1/4″) pieces (e.g., Lindt)

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Instructions

Preheat Oven and Prepare Trays: Preheat your oven to 180°C (350°F) or 160°C (320°F) fan-assisted. Lightly grease three baking trays and line them with parchment paper for easy cookie removal and cleanup.
Brown the Butter: In a small saucepan over medium heat, melt the butter. Let it simmer gently for 3 to 5 minutes while stirring occasionally. Watch carefully and push the foam aside; you want to see small golden-brown bits forming, which indicate the butter is browned. Immediately pour this fragrant butter and all the brown bits into a large mixing bowl to cool for about 5 minutes.
Chop the Chocolate: Cut the dark chocolate block into roughly 1cm chunks. Place the larger chunks into a bowl, leaving any fine chocolate dust behind to keep the cookies speckled and textured.
Mix Dry Ingredients: In a large bowl, whisk together the flour, rolled oats, baking soda, and salt until combined evenly.
Combine Butter and Sugar: Add the brown sugar to the browned butter in the bowl and whisk. It might not fully combine, but that’s fine. Then whisk in the egg and vanilla extract until the mixture is smooth and cohesive.
Make the Dough: Gradually add the dry ingredients to the wet buttery mixture. Use a wooden spoon to mix until the flour is mostly incorporated. Then fold in the chopped chocolate evenly, stirring until no dry flour patches remain. Let the dough rest for 5 minutes to firm up slightly.
Shape the Cookies: Using a heaping tablespoon or a size 40 cookie scoop, drop dough mounds onto prepared baking trays, placing each about 5 cm (2″) apart. Flatten each mound to about 8 mm (1/3″) thickness. Reshape if any edges crack or become misshapen.
Bake: Bake two trays simultaneously for 11 minutes, switching their positions and rotating trays at the 7-minute mark for even baking. If baking one tray, bake for 10 minutes, rotating once at 6 minutes. The cookies are done when the surfaces turn light golden.
Cool: Let cookies cool on the trays for 10 minutes before transferring them to a wire rack to cool completely. Optionally, sprinkle with salt flakes for a lovely salty contrast.

Notes

The video tutorial provided demonstrates the quick, easy process and showcases how browning the butter adds an unbeatable nutty depth to the cookies.
No need to cream butter or chill the dough, which saves significant time without sacrificing flavor.
Browning the butter adds a rich complexity that lifts these cookies above the ordinary; it’s worth the extra few minutes.
Using chopped chocolate chunks rather than chips creates a beautiful speckled appearance and deeper chocolate pockets.
This recipe yields 22 cookies approximately 7 cm (2.7″) wide—perfectly sized for sharing or indulging.
Sprinkling with flaky sea salt after baking is highly recommended to balance sweetness and enhance flavor complexity.

Nutrition

Serving Size: 1 cookie
Calories: 179 kcal
Sugar: 13 g
Sodium: 71 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3.5 g
Trans Fat: 0.2 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 23 mg