Oatmeal cookies are one of those treats that just never go out of style. Chewy, flavourful and hearty, this kitchen staple is always loved by everyone no matter how you make them. Today we’re taking a classic oatmeal cookie recipe and putting a delicious spin on it. Using my base oatmeal cookie recipe as a starting point, I added brown butter instead of melted butter, milk for some creaminess and chocolate chips. Browning the butter alone takes these guys to whole new level! They are still super chewy and dense but with a more depth of flavour and texture.
I began with my regular chewy oatmeal cookies recipe, one that I make so often I’ve memorized it, and kept everything the same except for the technique. Adding chocolate in combination with the molasses and browned butter is the best!
When you start browning the butter, some of the water content is lost during the cooking process so we compensate by re-adding some liquid; milk. You can use any form of milk, even cream, we just need to make sure that something has been added to replace the liquid that was evaporated.
The recipe itself is super simple and straight forward. Once your butter is nicely toasted, immediately stir it with the sugars and whisk until thick. This gives the cookies a delightful texture and prevents the cookies from having an oily feel to them. It also helps with giving that classic craggily cookie top and a delectable dense texture 😉 the rest of the steps are just your basic cookie dough recipe. I always recommend chilling any cookie dough you make, preferably overnight, as this step does wonders to flavour as well as texture.
In terms of add ins, feel free to sub in any kind of chocolate chips, cinnamon chips, butterscotch, toffee, nuts, you can add spices like cinnamon or speculaas or even leave them without adding anything as the cookie itself is wonderfully flavourful and hearty because of the rolled oats. Speaking of oats, I used whole oats here and I recommend doing the same as this gives a delicious chewy texture. That being said, if all you have is quick oats, then its totally fine to use them in place of the whole oats. The cookies will still be super delish!
I hope you enjoy this recipe, please do tag me with your photos if you try these cookies at @dutchbakerblog on Instagram, Facebook or Twitter.
Brown Butter Oatmeal Cookies
Makes 9 to 15 cookies.
- 1 cup (125gms) all purpose flour
- 1 cup (80gms) whole oats*
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: 1/4 teaspoon cinnamon or to taste
- 1/2 cup (100gms) butter
- 1/2 cup (100gms) soft brown sugar
- 1/4 cup (50gms) white sugar
- 2 egg yolks
- 2 teaspoons milk
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons molasses
- 3/4 cups chocolate chips/chunks, nuts or any other add ins
- In a large bowl. whisk together the white and soft brown sugar until combined.
- To a light coloured saucepan over low heat, add the butter and stir using a wooden spoon or heatproof spatula until melted. Continue to cook on medium heat until the butter is brown, this can take about 2 to 3 minutes. Make sure to be stirring continuously as the butter can burn quickly. You will start to see little golden brown specks in the butter, take the butter off the heat at this point and pour the browned butter immediately onto the sugars. Whisk to combine and set aside to cool slightly while you prepare the dry ingredients.
- In a bowl, whisk together the flour, baking powder and soda, salt, cinnamon and oats. Set aside.
- In the bowl with the butter and sugars, add in the egg yolks one at a time whisking just until combined. Stir in vanilla extract , milk and molasses.
- Add in the flour/oat mix in batches stirring only until just combined. Dough will be soft. Cover dough with plastic wrap and chill for a minimum of 2 hours or up to a week.
- When ready to bake, scoop balls of dough, flatten slightly for a thinner cookie (I recommend baking one cookie to see how it bakes so you know whether you need to flatten or not) and bake in a preheated 180C/375F oven for 8 to 10 minutes until golden brown around the edges but still soft in the centre. Make sure not to over bake the cookies as they will continue to cook on the baking tray as they cool. Cool on tray for 10 minutes before placing in a container.
- Store in an airtight container for up to one week.
* Quick oats can be used but they won’t be as thick and chewy as old whole oats.
Recipe by the dutch baker.