These Brown Butter Oatmeal Cookies are SO soft and chewy, you would never know they are a little bit better for you! Ready in 30 mins and so tasty!
PIN Brown Butter Oatmeal Cookies
(Post updated August 2019, originally posted November 2013)
Hello. My name is Taylor, and I have a problem.
A problem that comes in a small, circular form.
A problem that feeds my other problem: my addiction to browned butter
But the biggest problem? (besides the fact that I have used the word “problem” more times in this post than I have used it in my entire lifetime)is that I don’t.even.care.
I’m doing what they say you ain’t supposed to do and embracing the issue. In fact, I’m not going to even try to work on it one.tiny.bit.
You guys. These cookies. I can’t event type. A full sentence. Cause. They are so good.
It also may or may not be because typing with one hand, due to the other hand being used for cookie eat-age, is really hard. Not confirming or denying anything.
These oatmeal butter cookies are super fat, chewy and soooooo soft. I’m a sucker for a big, soft cookie. Small, crispy “cookies” need not apply. In fact, they shouldn’t even be allowed to take the “cookie” name.
I clearly feel very strongly about this.
Seriously though. Have you ever had browned butter? I never used to use it because butter was always a “fear food” for me, but now that it isn’t I am brown buttering ALL THE THINGS. It’s rich and smooth and nutty and adds even EXTRA flavor to baked goods.
You know the saying butter makes thing better? I’m going to change it to BROWNED butter makes things EXTRA better.
How to brown butter
- Melt butter in a saucepan over medium-high.
- When it boils, reduce the heat to medium and summer until foamy.
- Continue cooking, stirring constantly and scraping the bottom of the pan, until the foam subsides and the butter turns golden brown. It will smell nutty and the milk solids will separate, turn brown and sink to the bottom.
- Once golden, immediately remove from the heat and USE in your brown butter oatmeal cookies!
Golden, buttery BLISS that make these cookies pure MAGIC. SRSLY the best chewy oatmeal cookies EVER.
We can’t leave the oats out of this shin dig. They give these brown sugar oatmeal cookies an extra chew factor, and give them some SRSLY really nice texture. Ooooooo texture. <– You know my inner texture freak LOVES that.
What kind of chocolate to use for brown butter oatmeal cookies?
I HIGHLY recommend using chocolate CHUNKS for these cookies because let us just be real with ourselves. Chocolate chunks >>> chocolate chips! They make them extra melty and delicious!
These cookies are chewy. Crispy. Buttery and have smatterings of ooey-gooey melty chocolate chunks in them.
I don’t know how else to sell you on these babies. If you choose to forego them, I am sad for your soul.
But, I’ll eat your share don’t you worry.
Other Recipes You Might Like:
Brown Butter Oatmeal Cookies
- 1 Cup White whole wheat flour (120g)
- 1 Cup Quick cooking oats (not old fashioned)
- 1 tsp Cornstarch
- 1 tsp Cinnamon
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 Cup Unsalted Butter
- 5 tbsp Coconut sugar, packed (or brown sugar)
- 5 Tbsp Raw organic cane sugar
- 1 Egg
- 1/2 tsp Vanilla extract
- 1/3 Cup Chocolate chunks, Roughtly chopped
- Preheat oven to 350 degrees.
- In a medium bowl, mix together the flour, oats, cornstarch, cinnamon, baking soda, and salt. Set aside.
- In a small sauce pan 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 this, 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 and roll the cookies into balls and put them on the cookie sheet, pressing down VERY slightly. You want the balls to be higher than they are wide, so they don't spread everywhere 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 and then GENTLY transfer to a wire rack to finish cooling.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 6 POINTS+: 4. OLD POINTS: 3
(per 1 cookie – based on the recipe making 19)
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