These Brown Butter & Oat Chocolate Chunk Cookies are deliciously chewy. The oats add the best texture & the brown butter takes them over the top.
Whenever a recipe calls for butter, 9 times out of 10, i’m browning it. Brown butter adds that perfect warmth to any recipe that you cant quite put your finger on, but you can’t get enough of.
These cookies use melted brown butter, instead of softened. And all the other classics like, eggs, vanilla, flour, etc. I use Old Fashioned oats and semi-sweet chocolate chunks for that bittersweet textured bite. Almost always, I will use a chocolate bar when making cookies and chop it into chunks. I love the pools of chocolate it creates. I am a big texture person and these cookies are one of my favorites. The chewier the cookie, the better. And the oats add the best texture, along with the brown sugar.
- Light Brown Sugar
- Granulated Sugar
- Melted Brown Butter
- Vanilla Extract
- Baking Soda
- Old Fashioned Oats
- Semi-Sweet Chocolate Chunks (or chips)
Browning butter is easy. It just takes a little patience and a close eye. You add cubed butter to a small saucepan on low-med heat. This process will take about 5-7 minutes. The butter will start to foam and slightly rise to the top. Occasionally stir until it turns a deep golden brown color and you see specks of brown. Scrape off any brown bits from the bottom of the pan with your spatula. Pour into a heat-proof bowl and allow to cool to room temperature.
Chilling cookies is VERY grueling, but it’s VERY worth it. It gives the cookie a better structure, as its chilling, the fat in the cookie solidifies and once they are baked, they will spread less. They will taste even better too! If you cant wait 24 hours, then at least 1-2 hours. This recipe will make about 10-12 medium sized cookies. I use a 2 tbsp cookie scooper.
Brown Butter & Oat Chocolate Chunk Cookies
- 10 tbsp butter roughly cubed
- ⅔ cup light brown sugar
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- ¾ C + 2 tbsp flour
- ½ tsp baking soda
- 1 tsp kosher salt
- 1 ¼ Cup old fashioned oats
- 1 cup semi-sweet chocolate chunks from a chocolate bar (or chips)
- Preheat the oven to 350°
- Add the butter pieces to a small saucepan and melt on low-med heat. Once it melts, use a spatula and stir occaionaly. The butter will go from yellow to a deep golden brown. Remove and pour into a heat-proof bowl. Scrape off any brown bits with your spatula. Set aside to cool.
- In a stand mixer fitted with a paddle attachemnent, add the room temp melted brown butter & sugars. Mix on medium for 2-3 minutes. Next add in the vanilla extract and egg. Continue mixing for another 2-3 minutes. Once the egg is incorporated, add in the flour, baking soda & salt & oats and mix just until there are no dry pockets left and the oats are thoroughly incorporated. Lasty, using a spatula, fold in the chocolate chunks. Reserve some for topping.
- Using a cookie scoop, add the dough to a parchment lined sheet pan leaving room for spreading. Top with reserved chocolate (optional) and Bake for 8-10 minutes. Finish with flake salt (optional). Enjoy warm!
- If you are chilling the dough overnight, scoop into balls first and then arrange onto a parchment lined sheet pan to chill in the fridge. They will be too hard to scoop when ready to bake. Although these cookies don’t require chilling time, they will spread less when baked and will taste better!