Brown Butter Oatmeal Cookies
These brown butter oatmeal cookies are perfectly chewy with slightly crisp edges. The vanilla, cinnamon, and nutmeg in the dough create a heavenly cozy cookie perfect for fall and winter.
Equipment
- Kitchen Scale
- Stand Mixer
- Baking sheets
- Parchment Paper
- Two-tablespoon cookie scoop
- Butter warmer saucepan
Ingredients
- 170 grams unsalted butter ¾ cup — browns down to 140g
- 200 grams brown sugar packed (1 cup)
- 50 grams granulated sugar ¼ cup
- 1 egg + 1 egg yolk room temperature
- 3 teaspoons vanilla extract
- 220 grams all-purpose flour roughly 1 ¾ cups + 2 tablespoons
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 100 grams rolled oats 1 cup
Instructions
- Brown the butter: Melt the butter in a small saucepan over medium heat, stirring or whisking constantly to prevent burning. It's done when it smells nutty and the bubbling butter develops a film on top. You'll start with 170g and end with about 140g. If you have less than 140g, add milk until you reach 140g.170 grams unsalted butter
- Allow the butter to cool, then mix it with the brown sugar, granulated sugar, vanilla, egg, and egg yolk.200 grams brown sugar, 50 grams granulated sugar, 1 egg + 1 egg yolk, 3 teaspoons vanilla extract
- Whisk the dry ingredients together separately, then mix into the wet ingredients until fully combined.220 grams all-purpose flour, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¾ teaspoon baking soda, ¾ teaspoon salt
- Stir in the rolled oats.100 grams rolled oats
- Chill 30 minutes to an hour before baking at 350°F for best results.
- Bake for 11–12 minutes. Let the cookies cool on the pan for 5 minutes before moving to a cooling rack.
Notes
Chilling: I've skipped chilling and they baked fine, but chilling or resting the dough creates a deeper flavor and even better texture.
Doneness: Take them out when the edges are slightly browning and the center is matte and domed (not shiny or raw). They collapse a bit while cooling — pulling them before they overbake is essential for a perfectly chewy cookie.
Brown butter: Make sure you have a full 140g of brown butter (add milk if you're short) to keep the dough from turning dry and crumbly.
Nutrition
Calories: 184kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 31mgSodium: 111mgPotassium: 50mgFiber: 1gSugar: 11gVitamin A: 178IUVitamin C: 0.004mgCalcium: 15mgIron: 1mg
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