When it comes to cookies, it is hard to beat a batch of freshly baked oatmeal cookies, especially when they’re enriched with brown butter.
Oatmeal cookies are a timeless classic. They are one of those sweet treats many of us have been enjoying since childhood.
Oatmeal cookies are perfect for subtle variations. From the classic oatmeal raisin combo to variations in texture, sweetness, and even spiciness, oatmeal just asks to be experimented with.
For me though, there are certain elements that are absolutely crucial for a truly great oatmeal cookie.
The best oatmeal cookies, in my humble opinion, are those that are soft and chewy in the center, but a little crispy around the edges. They are perfect when they are studded with old fashioned oatmeal and accompanied with that delicious brown butter aroma. That’s what this recipe is all about.
Bite after bite, the flavor of these brown butter oatmeal cookies is a warm blend on nutty oats and brown butter, and hints of vanilla.
I’m already hungry just thinking about it. So let’s get started.
Choosing the Right Oats
There is a quite selection when it comes to the oats. All oats may be delicious in their own way, but not all oats are created equal when it comes to cookies.
Steel-cut oats, whole oats, and quick oats are truly great and make a delicious breakfast, but when it comes to the cookies, these are not your friends.
When choosing oats for the oatmeal cookies, go for old-fashioned oats. These flat and kind of rounded discs will keep a perfect shape during the baking and bring the desired chewiness into the cookies, whether it’s the perfect brown butter oatmeal or a batch of no-bakes with a twist.
How To Get More Flavor From the Oats
Oats themselves are kind of bland in flavor, at least for me. However, once they are baked, they show all of their beauty.
Still, if you want to go a step further and really make outstanding cookies, you can toast your oats. If you already do this, then you know what I am talking about!
Before you start making oatmeal cookies, spread your oats on a baking sheet lined with parchment paper. Toast the oats in oven, at 375 Fahrenheit for 15-20 minutes.
This will give the oats a golden-brown color and a stronger nutty aroma. This simple step really makes difference, so I recommend trying it out.
Brown butter tastes so much better than plain butter. The beauty of it is that you do not have to add anything to make it better.
Browning butter is a simple kitchen task, but the results are stunning. All you have to do is cook the butter over low heat until the milk solids caramelize and it will give the butter an amazing aroma.
When making brown butter, two things are happening:
First, the water is vaporizing, and at the end you have a stronger butter taste. Second, the milk solids of the butter caramelize, flavoring the butter with their nutty richness.
Once your butter is browned, you will see the caramelized milk solids inside. If you plan to store the butter, you can leave these solids in, as they will release more flavor. If you are using the butter straight away, you can strain the butter through a sieve.
How To Brown Butter
Here is how I make my browned butter (using 1 cup’s worth, unsalted):
- Melt the butter in a light-colored pan or skillet over medium heat. Swirl the pan occasionally to make sure the butter is getting heated through evenly.
- As butter melts, it will begin to foam. The color will change from yellow, to golden and finally, to brown (like the color of graham cracker crumbs).
- Once the butter is browned, remove it from the heat, and transfer in a heatproof bowl.
- Once the butter is cold to the touch, make sure to strain it, if using straight away. If you browned extra butter, you can store it in a jar for up to five days at room temperature, or in the fridge for up to 2 weeks.
Note: When making browned butter, choose a pot that is light in color – white, stone-grey, light grey or something similar – because in dark pots you will not be able to see the true butter color.
How To Make Brown Butter Oatmeal Cookies
Brown the butter: Melt butter in a saucepot over medium heat. Cook the butter until it becomes brown, like graham crackers.
Strain the butter once cooed down, and measure out ¾ cup.
In a mixing bowl, beat the browned butter, sugar, vanilla, and eggs.
Fold in flour, baking powder, and old-fashioned oats.
Stir until combined. Cover the dough with a plastic wrap, and refrigerate for 20 minutes.
Preheat oven to 350 Fahrenheit. Line a cookie sheet with parchment paper.
Shape the cookies into 12 balls. Arrange the balls on a cookie sheet and press each down with clean fingers or the back of the spoon.
Bake for 20 minutes.
Cool the cookies on a wire rack before serving. Store leftovers in an airtight container.
- 1 cup unsalted butter
- ¾ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 ¾ cup old-fashioned oats
- 1 tsp baking powder
- Brown the butter: Melt butter in a saucepot over medium heat. Cook the butter until it becomes brown, like graham crackers.
- Strain the butter once it has cooled down, and measure out ¾ cup.
- In a mixing bowl, beat the browned butter, sugar, vanilla, and eggs.
- Fold in flour, baking powder, and old-fashioned oats.
- Stir until combined. Cover the dough with a plastic wrap, and refrigerate for 20 minutes.
- Preheat oven to 350 Fahrenheit. Line a cookie sheet with parchment paper.
- Shape the cookies into 12 balls. Arrange the balls on a cookie sheet and press each down with clean fingers or the back of the spoon.
- Bake for 20 minutes.
- Cool the cookies on a wire rack before serving.
Store cookies in an airtight container.
If you make a larger batch of browned butter, you can measure out and strain just the ¾ cup you need and store the rest. Strain before using.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 275Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 72mgSodium: 59mgCarbohydrates: 27gFiber: 1gSugar: 11gProtein: 4g
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