Brown Butter Oatmeal Chocolate Chunk Cookies

Name: Brown Butter Oatmeal Chocolate Chunk Cookies
Prep time: 5 min
Cook time: 10 min
Ingredients: 1/2 cup browned butter (slightly cooled); 1 tsp espresso powder/instant coffee; 3/4 cup brown sugar; 1 large egg; 1 tsp vanilla; 1 cup flour; 3/4 cup rolled oats; 1/4 cup instant oats; 1 tsp baking soda; 1 tsp baking powder; 1 cup chocolate chips/chunks + more for the top; Sea salt flakes

Chewy and chunky oatmeal chocolate cookies that are made in the same pan we brown the butter. They are simple to make, the dough doesn’t need chilling and baked in 20 minutes!

So you are looking for simple cookies to make that require little effort but provide maximum comfort? These are the cookies for you. When I said I have the best transition recipe series I meant it and that is because it is recipes like these that create the pathway from the end of summer into the onset of fall. These are the kind of recipes that add comfort require little effort but provide maximum joy, they are warm but not too hot, they can be enjoyed cold without ruining the texture and overall flavour of the recipe.

You don’t need any fancy equipment or ingredients to make this recipe which is also what makes it really convenient and very simple to prepare you don’t need a lot of time to make the recipe as well making it the perfect cookie recipe to whip up during the week when you’re busy or make it a baking project over the weekend. There are a few points you need to keep in mind is to ensure these cookies stay chewy, soft, fudgy but still hold their shape once baked.

What are brown butter oatmeal chocolate chunk cookies?

These cookies are basically oatmeal chocolate chip cookies that use brown butter and chocolate chunks instead of chocolate chips. The brown butter adds a lovely nutty flavour into the oatmeal cookies and the chocolate chunks create these chocolate puddles once baked, you could just use chocolate chips as well, it works just fine. These are the perfect cookies to dunk into milk as they still hold their shape, they get a little soft and they are perfect. You can enjoy them as they are or you can sandwich them between ice cream if you’re feeling like you’re still in end of summer mode but they are absolutely delicious which ever way you want to enjoy them. A little sea salt on top goes along way.

What is brown butter?

Brown butter is basically butter that is melted down until the milk solids in the butter have gotten toasted and they become brown. When browning batter you will notice the melted butter begins to bubble as it melts down, it then begins to form the bubbles which will become smaller and smaller and smaller until you see this really creamy white foam on top that is when we need to start stirring it just to ensure that all the milk solids are getting toasted evenly. Now it is very important when you brown your butter to keep an eye on it as it turns light brown into dark brown into a really dark brown and then it’s burnt so we want to ensure that the butter is between a dark brown and a medium dark brown colour. Usually when browning butter we always add 5 g more as some of the liquid in the butter does evaporate as we Brown the butter.

What ingredients do we need to make these brown butter oatmeal chocolate chunk cookies?

Brown butter-

If you don’t want to use brown butter you could just as well use melted butter, you can make these lactose free using a vegan butter spread/margarine if you prefer. I cannot guarantee the same flavor as brown butter with those substitutes as they are subjective.

Instant coffee-

This might sound like an odd ingredient but it’s the coffee that adds more nuttiness into the cookies once they are baked. We add this into the warm brown butter and allow it to dissolve into the liquid.

Brown sugar-

You can use light or dark brown sugar to make these cookies I would recommend sticking to brown sugar and not only using white sugar, you could use half and half as brown sugar is what makes the cookies chewy and soft and still holds it shape. You could use jaggery powder as well.

Egg-

Recipe calls for one whole egg, you could use 2 tablespoons of whole yoghurt or one flaxseed egg to make these cookies I prefer using flaxseed eggs while baking cookies as an egg substitute or even egg replacer powder as yogurt tends to add a lot more moisture into your cookie dough which will affect the overall texture once baked.

Dry ingredients-

I have used a combination of all-purpose flour, instant oats and rolled olds to make these cookies. I would recommend that you could leave out the instant oats and use all purpose flour and rolled oats. I would not recommend using only instant oats as it can soak up a lot of moisture making the cookie dough really dry and therefore making a cookie that is very tough once baked. To make these cookies gluten-free just ensure you are using gluten-free flour mix either bobs red mill or king Arthur baking gluten free cup for a cup measure and make sure the oats are gluten free as well.

Chocolate-

I have used a combination of dark and semi sweet chocolate chunks, I had a chocolate bar that I’ve chopped up into pieces you could use chocolate chips instead, it’s completely fine. The chocolate chunks create chocolate puddles which make for a very soft indulgent cookie after baking.

What equipment do you need to make these brown butter oatmeal chocolate chunk cookies?

We need a large sauté pan to brown the butter, we mix the cookie batter in the same pan with a rubber spatula we need a baking tray with baking paper to bake the cookies in the oven. I have portioned on the cookies using a tablespoon you could use a cookie scope for a more accurate cookie in weight.

How to make these brown butter oatmeal chocolate chunk cookies?

We start by browning of butter in a sauté pan on low heat and so that you can control how much the butter browns easily if the flame is too high the butter will brown too fast and it will burn immediately. Once the butter has browned and it looks golden and toasty take it off the heat and let it cool for a brief five minutes in this time you can weigh out the remaining ingredients and chop the chocolate and get everything else ready. Preheat your oven to 180°C line a baking tray with baking paper and set it aside. In the pan with your brown butter add your instant coffee powder stir that around until it’s dissolved. You wanna add your brown sugar and stir it until it’s mixed through, add your egg and stir again, add vanilla and mix until combined. You wanna add all your dry ingredients into the pan and stir using a rubber spatula until just combined.

Add your chopped chocolate and stir until everything looks uniform, form into balls using a tablespoon as a measure- I have made cookies using 2 tablespoons worth of dough for larger chunkier cookies. Place them on the lined baking tray and add a couple of chocolate chunks on top for those delicious puddles, bake in the oven for 9 to 10 minutes until they have spread a little, the top is dry to the touch and the chocolate has melted. They will continue to firm up as they cool down. Do not over beat them at this stage, let them cool down on a wire rack for a couple of minutes before your serve them.

How to serve these brown butter oatmeal chocolate chunk cookies?

I love serving these cookies one warm milk of your choice you could also serve them with ice cream sandwiched together to create an ice cream sandwich, I personally love having them ready to eat stored in a jar on the kitchen counter which is absolutely perfect for a grab and go situation.

How to store these brown butter oatmeal chocolate chunk cookies?

There are two options to store these cookies, the baked cookies can be stored in air tight containers or a Ziplock bag at room temperature for up to a week. I would recommend the second option if you are going to store them longer than a week which is to make the cookie dough, scoop them into balls and place them in Ziplock bags, transfer them to the freezer they freeze well for up to a month and when ready to bake put them on a baking tray let them come to room temperature and bake them for 9 to 10 minutes, this way you will have fresh cookies ready when ever you want to serve them.

Looking for more cookie recipes?

Brown butter chocolate chunk cookies
Brookies
Chocolate puddle cookies
Defying chocolate puddle cookies
Tahini chocolate puddle cookies

Now that we have covered how to make this Brown butter oatmeal chocolate chunk cookies, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.