This browned butter oatmeal chocolate chip cookies recipe may sound like a mouthful, and it is – a mouthful of butterscotch-oatmeal-chocolate goodness, that is.
I’ve been baking almost as long as I can remember, which means through the years I’ve been able to tweak a few of my first basic recipes into a stellar all-star recipe. One of those happens to be this Browned Butter Oatmeal Chocolate Chip Recipe. When I was growing up, my mom would often make the recipe on the back of the Nestle bag, and I followed suit when I started making cookies myself. They’re quite delicious, of course, but as I kept making the traditional chocolate chip cookie recipe, I kept wanting something more. Something bigger and chewier, like the fancy cookies you often see in bakeries.
These cookies are so big, only 6 fit on a half sheet at a time!
About this time, I fell in culinary love with Alton Brown, hands-down my favorite cooking entertainment personality, and found out about his super popular “The Chewy” chocolate chip cookies. From there, for a few years I made these cookies, and they were even more delicious. In fact, baking them is likely one of the ways I got Mr. Grub Geek – hook, line and sinker. 😉
A couple years later, I found out about the Cooks Illustrated “Perfect Chocolate Chip Cookies” recipe method. It sounded interesting and also had rave reviews, however the ingredients were quite a bit different from the recipe I had grown to love so much. The experimentalist in me thought, what the heck, why not combine the 2 recipes into a mega ultra chocolate chip cookie. And I did, and the results were awesome. Plus, I love that it doesn’t need a mixer and you don’t have to wait for butter to come to room temperature. Mr. Grub Geek gushed a bit more and then asked me to make one more addition…oatmeal.
Well hello there, my perfect cookie love.
He’s ended up loving this browned butter oatmeal chocolate chip cookie recipe so much it’s the only cookie, and really sweet treat overall, that he ever asks me to make, which is at least monthly. He even sighs wistfully when I make other cookies saying that they’re good, but they’re not the oatmeal chocolate chip cookies he loves so much. So, when Good Cook recently sent me a complimentary box of cookie baking products from their Sweet Creations line to make some holiday cookies, I knew which cookies I would have to make, especially since Mr. Grub Geek’s birthday was near. It was chock full of all the items you need to make the perfect cookies including:
- 3-Piece Mixing Bowl Set
- High-Temp Spatula (totally <3 that it comes with measurement conversions printed on)
- Flex Cookie Turner
- Cookie Dropper (or scoop as I usually call them)
- Cookie Cutters
- And a couple of baking sheets that aren’t on the site yet
As you can see, these cookies are big, thick and full of chocolatey-oatmeal goodness!
To make the browned butter oatmeal chocolate chip cookies, I used the baking sheets, turner and spatula. A cookie scoop is also perfect to use on this recipe, you just need a slightly larger one, and a silicone baking mat (silpat) is also perfect to use. It helps to keep your pans looking nice for a longer time and easier to clean, while providing a more even browning and less waste than with parchment. All the items worked really well for baking and I can’t wait to use them more and more. I do wish that the baking sheets were a bit thicker, though, as I fear they will warp over time. For a limited time, you can get 5% off at GoodCook.com by using Good Cook coupon code COOKIES. There will also soon be a giveaway on the Good Cook site to win 1 of 10 of the same cookie kits like I received!
Santa, or your significant other, just might leave you an extra gift if you leave a plate of these cookies out!
As a few final notes for this recipe…first, it does seem like a long recipe with a lot of steps, and it kind of is. Honestly though, it’s totally worth it for the final result. Plus, if you’re in a time crunch, you can make the dough one day and bake the next. This is actually a good thing to do anyway to let the flavors meld more. The resulting cookie (if you use the recommended cookie scoop size) is a large ooey gooey oatmeal chocolate chip cookie that has a slightly crunchy edge with a nice chewy and moist center with notes of chocolate, oatmeal and lots of buttery butterscotch flavor. Sigh, I’m drooling just thinking about them. It’s a good thing I have a bit of dough left! This recipe does make a lot – about 30 – 36 large cookies, but you can half it if you’d like.
- 4 sticks unsalted butter
- 4 ounces (1/2 cup + 2 Tablespoon) granulated white sugar
- 8 ounces (2 cups + 2 Tablespoons, packed) dark brown sugar (can also use light brown sugar, but butterscotch flavor won't be quite as strong)
- 2 heaping teaspoons kosher or sea salt
- 2 large eggs (preferably room temperature)
- 2 large egg yolks
- 2 ounces (2 Tablespoons) whole milk or cream
- 1 Tablespoon vanilla extract (We love vanilla and use 2 full Tablespoons)
- 24 ounces (4 cups minus 4 Tablespoons) bread flour (trust me, it does great things!)
- 2 teaspoons baking soda
- 3 cups semi-sweet chocolate chips (or whatever flavor you prefer)
- 2 - 3 cups old-fashioned/rolled oats (depending on how oat-y you like your cookies; NOT quick cooking)
- In a heavy stainless steel or enameled skillet or dutch oven (which I like because you can make the cookies all in the dutch oven) place 3 sticks of the butter over medium-high heat until completely melted - about 2 minutes. You can use non-stick but it can be easy to burn the butter in the next step since the pan is dark.
- Continue cooking butter and also start swirling the pan over the burner constantly until the butter is a dark golden brown (think maple syrup) and has a nutty aroma about 1-3 minutes. If you have a stove that runs hot or a thin pan, you may want to turn the heat to medium. If you start seeing black streaks in your butter, you've gone too far.
- Remove the pan with the butter from the heat and stir in the remaining stick of butter until completely melted. This helps cool down the butter so it doesn't make scrambled eggs and chocolate cookies.
- If you used a skillet, pour butter into a large mixing bowl. Whisk in both types of sugars and salt until they have mostly melted. Mixture will still be grainy.
- Whisk in vanilla and cream. Mixture will still be grainy.
- At this point, the butter shouldn't be piping hot so you can add in the 2 eggs and egg yolks. Whisk in the eggs for around 30 seconds until the mixture is smooth and no longer has lumps.
- Let the mixture stand for 3 minutes, then whisk for another 30 seconds.
- Repeat the above process for resting 3 minutes and then whisking for another 30 seconds 2 more times (3 total), until the mixture is thick, smooth and shiny.
- While the mixture is resting, go ahead and whisk together your flour and baking soda. I then add the chips and oatmeal to the flour and stir. This helps them to evenly disperse and not sink to the bottom of the cookie.
- Once you have completed the whisking process, make sure the dough is not overly warm to the touch or you'll melt the chocolate chips and have chocolate cookies. If it's still too warm, it's perfectly fine to let it continue to sit.
- Once cool enough, thoroughly stir in the flour/chips mixture, making sure there are no flour pockets left. The dough will look crumbly at first, but should come together to a dough. If it remains crumbly after a minute or 2, thoroughly mix in 1 Tablespoon of milk or cream at a time until a dough consistency is reached.
- Place lid on pan or move dough to a plastic baggie and let rest in the fridge for at least 30 minutes, or up to 2 days. I usually let it rest over night and bake half the dough the next day and then bake the rest within the next day or 2 after that.
- When ready to bake the cookies, preheat your oven to 375 F for 15 - 20 minutes prior.
- Dough may need to soften for 15 - 30 minutes at room temp - if the dough has gotten crumbly because of too much of the liquid being absorbed while resting, I just pour a couple Tablespoons of milk or cream over it and let it sit for about 30 minutes at room temp and stir/mix it in as I make the cookies until a wet dough forms.
- Scoop (3 Tablespoon scoop) chilled dough onto parchment paper or silpat lined sheets. I put 6 cookies on each sheet in a triangle shape of 2 cookies (1 on top and 1 on bottom) and then one beside in the middle. You want to leave a couple inches between the cookies as they will spread quite a bit.
- Bake in a 375 F (350 F if using a dark coated nonstick pan) for about 10 - 15 minutes until edges of cookies are slightly browned and centers are still soft. Cookies will continue to bake while cooling on the pan - if they look "done" in the oven, they are over-baked and likely will be dry.
- Place cookies on pan on cooling rack and let sit for about 2 - 3 minutes. Then using a spatula/turner, move cookies to another cooling rack and let cool.
- Cookies are great slightly warm, but in my opinion, are even better after cooling and sitting overnight. Cookies can be stored up to 4 days in air-tight bag or container at room temperature.