Table of Contents
  1. Watch how to make these brown butter oatmeal cookies:
  2. Brown Butter Oatmeal Cookies Recipe

I am always testing and changing flavors because I absolutely love to think about how something tastes and how it can be better. What flavors work together, the memories they evoke and unique ways they can be used fascinates me. Cookies are not rocket science, but baking, in general, does take a little scientific touch. These are the first cookies I’ve truly developed, sifting through, and pulling inspiration for recipes I love. They also happen to encompass two specific flavors I love: brown butter and butterscotch!

It goes without saying that these are amazing warm, cold, frozen (my personal favorite) or any way you like (I even love the dough). If you love layers of flavor, you will love these. And if you’re unsure, trust me, these are worth the bake. Enjoy!

Watch how to make these brown butter oatmeal cookies:

YouTube video
A plate full of cookies sits on a wooden table next to cookies on a wire rack.

Brown Butter Oatmeal Cookies

5 from 1 vote
Full of toasted flavors, these cookies have a rich taste that is unmatched. The brown butter add depth while oatmeal adds a great texture. They will quickly become a new baking staple!
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 25 minutes
Servings 10

Ingredients

  • ½ cup unsalted butter
  • ¾ cup light brown sugar
  • ¼ cup white granulated sugar
  • 1 large egg
  • ½ tsp vanilla extract
  • ½ tsp baking soda
  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • ½ tsp kosher salt
  • ½ cup butterscotch chips

Instructions
 

  • Melt butter in a small kettle over medium heat. Once melted, the butter will begin to sizzle and foam. Continue cooking butter until foaming subsides and brown bits appear on the bottom of the kettle. After 5-7 minutes, the butter will turn a deep golden color and the butter will smell toasted ( I promise you will notice the nutty smell of the butter). Set aside and let the butter cool to room temperature and come back to a soft but solid state.
    ½ cup unsalted butter
  • While the butter is cooling, toast the oats. Preheat oven to 350°F and spread oatmeal on a small baking sheet. Place in the oven for 8-10 minutes. You won’t see a change, but the oats will smell toasted! Remove from the oven and let cool.
    1 cup old-fashioned rolled oats
  • Once the butter has solidified, scrape into the bowl of an electric mixer. Cream butter, brown sugar, and white sugar until a little lighter and fluffy in texture. Add egg and beat to incorporate. With the mixer running, add the vanilla extract, baking soda, oats, salt, and flour. Mix to incorporate and finish with butterscotch chips.
    ¾ cup light brown sugar, ¼ cup white granulated sugar, 1 large egg, ½ tsp baking soda, 1 cup all-purpose flour, ½ tsp kosher salt, ½ cup butterscotch chips, ½ tsp vanilla extract
  • Using a cookie scoop, make cookies on a parchment-lined cookie sheet (approximately 1 tablespoon each). Bake in preheated 350°F oven for 10-12 minutes. It is easy to over-bake cookies, so bake until the edges are just set but centers are soft. Remove from oven and leave on the baking sheet for 3-5 minutes to finish baking. Then cool on a wire rack.

Nutrition

Serving: 1cookieCalories: 281kcal
Course Cookies
Cuisine American
Difficulty Intermediate
Method Baking
A baked cookie sits on a parchment-lined pan.
A stack of cookies sits on a plate with glasses of milk behind.

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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4 Comments

  1. This is my first recipe from your site. And thank you! I made this cookies last night and they were gone before the morning. It helps that I have two young adult boys in the house, but they were so good. I used salted butter for browning, added walnuts and used 1/2 spelt 1/2 white flour for my batch. And they were unbelievably good. The browning of the butter really did make the difference as did toasting the oats, as you suggested in your video. My next recipe will be the rhubarb muffins. Wish me luck!

  2. This cookies are FABULOUS!!! Minor change I use raisins. All my friends love these cookies actually they love all the cookies I bake using your recipes!!! Your are the bomb Kaleb!

  3. I’m planning on making these cookies tomorrow. I’m wondering how many does this make? Would it work to double the recipe? Can’t wait!