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!
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