Soft, chewy, and with a delightfully nutty taste, these Brown Butter Oatmeal Cookies With Chocolate Chunks are guaranteed to disappear in no time!
Nothing beats the feel-good factor of baking up a batch of cookies, especially chocolate chip cookies. For some reason, they always make me feel like a kid again. While growing up, my mom made chocolate chip cookies a lot, and coming home to the irresistible aroma of them baking was always a joy. The hardest part was eating just one and having to wait until after dinner to have another.
I’ve created countless chocolate chip cookie recipes over the years, but this brown butter cookie recipe is too good not to share. These cookies are thick, chewy, and so soft. They’re loaded with sweet morsels of chocolate and chewy flecks of wholesome oatmeal in every bite. And they’re made with browned butter! The added depth of flavor (and aroma!) that it gives the cookies makes them really stand out. But here’s another secret: whole grains. Besides the oats, I used white whole-wheat flour to make them just a little more wholesome than standard chocolate chip cookies. It’s not an earth-shattering difference, but a cookie that tastes this good and is a little healthier? I’m all in! Here’s everything you need to know about them.
Are Brown Butter Oatmeal Cookies With Chocolate Chunks Healthy?
As with most sweets, it’s best to enjoy these cookies in moderation. That said, they do incorporate two ingredients that make them a better choice than standard chocolate chip cookies. Instead of white flour, this recipe uses white whole-wheat flour, a whole-grain flour that contains more fiber and nutrients. They also feature oats, another whole grain that’s a good source of fiber.
The Magic Of Browned Butter, And How To Make It Perfectly
I’m brown buttering EVERYTHING lately. It’s rich, smooth, nutty, and adds fabulous flavor to baked goods. Browned butter is just butter that’s been melted and cooked until the milk solids separate from the fat and caramelize. This gives it a nutty flavor, golden-brown color, and deeply satisfying aroma. The result is a more complex flavor than regular butter in baked goods and other dishes. It’s a unique addition—kind of like adding caramel but without the added sugar.
When you’re browning butter, you need to watch it very closely. At first, the melting butter will foam. Once the foam subsides, you’ll see the butterfat and butter solids separate out. Cook it slowly and carefully, stirring almost constantly, until you smell a fresh, nutty aroma and see it turn nicely golden brown. Immediately pour the butter out of the pan into another bowl—it can quickly go from toasty and delicious to dark and bitter. Another important tip: Use a light-colored pan (like a stainless steel one) so you can accurately judge the color of the butter as it cooks.
How To Make Ahead And Store
Raw cookie dough can be kept in the fridge for up to 4 days, but it can also be placed in a Ziploc bag and frozen for up to 3 months. Allow it to defrost in the fridge overnight. Baked cookies can be stored in an airtight container at room temperature for about 1 week, or refrigerated for up to 2 weeks. You can also freeze them for up to 8 months. Thaw them on the counter.
Serving Suggestions
Enjoy the cookies with a dose of protein from a glass of milk, or double down on chocolate by having them with a Peanut Butter-Chocolate Protein Shake. And if you want more feel-good treats, check out Chocolate No-Bake Energy Bites and Chocolate Energy Bars. They’re just as yummy for late-night snacking as they are for a post-workout pick-me-up.
Ingredients
- 1 cup white whole-wheat flour (120g)
- 1 cup quick-cooking oats (not old-fashioned)
- 1 teaspoon cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 5 tablespoons coconut sugar packed (or brown sugar)
- 5 tablespoons raw organic cane sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/3 cup chocolate chunks roughly chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium bowl, mix together the flour, oats, cornstarch, cinnamon, baking soda, and salt. Set aside.
- In a small saucepan over medium heat, melt the butter. Stir it regularly to ensure even melting.
- Once the butter is melted, begin to stir it constantly. It will turn yellow, foam up, and eventually begin to turn brown and smell nutty. Once it does, remove it from the heat and pour into a large mixing bowl.
- Into the butter, whisk in the sugars. Then, add in the egg and vanilla and stir until mixed.
- Add the flour mixture in and stir until combined. Stir in the chocolate chunks
- Line a cookie sheet with parchment paper, roll the cookies into balls, and put them on the cookie sheet, pressing down very slightly. You want the balls to be thicker than they are wide, so they don't spread out too much and they are nice and chewy!
- Bake for for 11-12 minutes, until the tops feel just set. The cookies will feel very underdone, but they cook a lot more on the pan when they are cooling!
- Let them cool on the pan for 5 minutes. Gently transfer to a wire rack to finish cooling, then enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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