Calling all oatmeal cookie lovers! If you’re a fan of traditional oatmeal cookies you’re going to want to try these brown butter chewy oatmeal cookies. These are extra warm with flavors and are tasty any time of the year but would make a beautiful addition to your Christmas cookie baking!
Being total honest here, I rarely reached for the oatmeal cookies growing up. I’d be scanning the collection of cookies searching for the one that had the most chocolate or looked the most decadent. But now my older self is seeking out warm spices and elevated flavor combinations! And once I discovered making brown butter, it’s been a game changer for my cookie recipes.
Trust me, the chewiness, softness, warm and rich flavor from the brown butter and molasses in these oatmeal cookies will make you choose these over the favorite chocolate cookies of the season. The molasses in here to help create and even richer flavor, totally unlike the oatmeal cookie you’re used too!
HOW TO MAKE BROWN BUTTER FOR COOKIES
Using brown butter in a recipe is a great way to instantly elevate it and add a robust rich flavor!
It’s very easy to make, the only thing is you need to keep a close eye on it towards the end! You want browned butter, but burned butter.
STEP 1. Place your stick of butter in a sauce pan or pot and melt it over medium low heat. Once the butter is melted, turn the heat up until the butter simmers and cook 4-5 minutes.
STEP 2. Stir constantly and keep an eye on this because butter can burn fast. You don’t want a roaring boil, you want a light bubbly simmer. What you’re doing is browning the milk proteins in the butter. You’ll notice it will get a rich nutty smell and the color will start to turn a caramel brown. I’ve found 4 minutes has worked well for me.
STEP 3. Once browned, pour butter into a heat safe bowl and let it cool slightly. If you’re adding to a mixture with raw egg, or adding the egg to the butter you want to make sure the butter has cooled or you’ll start to scramble the egg! And no one wants cookies with scrambled eggs.
WHAT TYPE OF OATS TO USE
You’ll notice in the grocery store you have the choice between steel cut, old fashioned oats, and quick oats. For this recipe you’ll need quick oats, and this isn’t interchangeable!
Quick oats are essentially old fashioned oats that are processed longer to reduce the overall cooking time. They are thinner and a bit finer that old fashioned so they are perfect when you need to use them as-is in a recipe.Print
Brown Butter Chewy Oatmeal Cookies
Brown Butter Chewy Oatmeal Cookies are extra soft and chewy from brown sugar and molasses. Warm and robust flavors from the brown butter, this oatmeal cookie will become a family favorite every Holiday season!
- Prep Time: 40 minutes
- Cook Time: 9 minutes
- Total Time: 49 minutes
- Yield: 24 cookies
- Category: Baking
- Method: Bake
- Cuisine: American
1 stick salted butter
2 tablespoons vegetable oil
1 cup all purpose flour
1 cup dark brown sugar, packed
1 teaspoon vanilla
2 and 1/2 cups quick oats
1 teaspoons salt
1/2 teaspoon baking soda
1 and 1/2 tablespoons molasses
1. To make the browned butter, place the butter in a sauce pan or pot and melt. Once the butter is melted, turn the heat up until the butter simmers and cook 4-5 minutes. Whisk constantly and keep an eye on this because butter can burn fast. You don’t want a roaring boil, you want a light bubbly simmer. What you’re doing is browning the milk proteins in the butter. You’ll notice it will get a rich nutty smell and the color will start to turn a caramel brown. I’ve found 4 minutes has worked well for me. Once browned, pour butter into a heat safe bowl and let it cool slightly.
2. To the bowl of brown butter, add the dark brown sugar, vanilla, molasses, vegetable oil, and the egg. You want to make sure the mixture is not hot before adding the egg since adding an egg to mixture that is too hot will scramble your egg!
3. In a large mixing bowl, combine the flour, salt, baking soda, and quick oats. Stir so everything has blending together. Pour the butter mixture into this flour mixture and stir so everything has combined and there’s no dry ingredients left in the bowl. Place bowl in the fridge for 30 minutes.
4. Once the 30 minutes is nearly up, preheat the oven to 350 degrees. Drop the cookie batter onto the baking sheet in sizes about the size of a golf ball. Bake for 9 minutes, then remove onto a cooling rack or plate to cool.
I found 9 minutes is the perfect baking time for these. Any longer and they will come out crunchy!
Keywords: brown butter oatmeal cookies