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Brown Butter Oatmeal Cookies
Uzma Pretty

Brown Butter Oatmeal Cookies

These Brown Butter Oatmeal Cookies are rich, nutty, and irresistibly chewy with crisp golden edges. Browning the butter adds a deep caramel flavor that pairs perfectly with hearty rolled oats and warm cinnamon. They're an easy homemade treat that's perfect for afternoon snacks, holiday cookie trays, or sharing with family and friends.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter
  • 1 cup light brown sugar packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1¾ cups all-purpose flour
  • 2 cups old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup chopped walnuts or pecans optional

Method
 

  1. Melt the butter in a saucepan over medium heat until golden brown and fragrant, then let it cool for 20 minutes.
  2. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  3. Beat the cooled brown butter, brown sugar, and granulated sugar until smooth.
  4. Mix in the eggs one at a time, then stir in the vanilla extract.
  5. Whisk together the flour, oats, baking soda, cinnamon, salt, and baking powder in a separate bowl.
  6. Gradually add the dry ingredients to the wet ingredients until just combined.
  7. Fold in the chopped nuts if using.
  8. Scoop tablespoon-sized portions of dough onto the prepared baking sheets.
  9. Bake for 10–12 minutes until the edges are golden and the centers are just set.
  10. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • Watch the butter carefully while browning to prevent burning.
  • Chill the dough for thicker, chewier cookies.
  • Add raisins or chocolate chips for extra flavor.
  • Store in an airtight container at room temperature for up to 5 days.
  • Freeze baked cookies or dough for up to 3 months.

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