Quick to make, fail-safe, satisfying and nutritious and classic. That’s the best way to describe these Brown Butter Oatmeal Cookies.
It may just be me, but a cookie without substance is simply a sugar-high, but oatmeal cookies give you just a little bit more and may be that’s one of the reason they’re so loved. Or may be the word meal is also a hint towards something more than just a cookie.
These brown butter oatmeal cookies are made with a little bit of flour, old fashioned rolled oats as well as quick oats. All ingredients listed below:
- Brown sugar
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Quick Oats
- Old fashioned rolled oats
Usually in an oatmeal cookie you would beat the butter and the sugar until it is creamy. In this case that step can be skipped, but you’ll need to brown the butter instead.
Learn how to make brown butter from my recipe Pasta with Brown Butter Sauce.
When the butter has become brown, transfer it to a heat-resistant bowl, scrapping the solids out as well, once cooled a little, add sugars and whisk to combine. The mixture will look like a caramel of oats and that’s almost what it is; a sticky sugar/butter combination.
Next add the egg, vanilla extract and mix. Then add your flour mixture (all-purpose flour, baking soda, cinnamon, salt). When that is mixed add the oats. Here you can use 100% old-fashioned rolled oats or quick oats or a combination of the two.
The more old-fashioned rolled oats the chewier the cookie, so it will come down to what you prefer in your oatmeal cookies. This is what the dough looks like, sticky and dark brown.
Now it is time to form and bake the cookies. Drop the dough onto a baking sheet lined with parchment paper. Place dough balls about 2 inches apart and use your hands to flatten each ball to about 2 inches thick.
Bake approx. 8 minutes for a chewy cookie and 10-11 minutes for a more crisp cookie. Oven temperature 375 degrees F. The size of the cookies can be small or large. You will be able to get at least 15 cookies out of this recipe. Cool in baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
Brown Butter Oatmeal Cookies
- 1 1/4 stick butter
- 6 tablespoons dark brown sugar
- 1/4 cup granulated sugar
- 1/2 egg beaten
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1.5 cups oats See NOTE 2
- Preheat an oven to 375 degrees F. and line a baking sheet with parchment paper.
- Heat butter in a skillet until brown and it produces a nutty smell. (NOTE 1)
- Allow the butter to cool and mix with the brown sugar and granulated sugar.
- Add 1/2 egg and the vanilla extract and mix again.
- Mix flour, baking soda, cinnamon and salt and add mixture to the butter/sugar mixture.
- Add oats. (NOTE 2) and mix again. It has become a tough, sticky mixture.
- Use a small ice scoop or 2 tablespoons and form your cookies. (NOTE 3)
- Place the dough balls on your baking sheet and flatten with your hand. Place them about 2 inches apart.
- Bake for 8-9 minutes for a more chewy cookie and about 10-12 minutes for a more crispy cookie.
- Cook the cookies for a minute on your baking sheet and then move to a rack to cool completely.
- When you brown the butter, stay with your skillet as the butter can easily burn. It does not take more than about a minute to create this foaming ‘liquid’ that produces a nutty flavor and will enhance the flavor of your oatmeal cookies.
- As far as you oats are concerned, you can use only old fashioned rolled oats, only quick oats or a mix of the two. The more old fashioned oats, the more chewy the cookie.
- The size of the cookie, obviously depends on how much dough you combine. Three tablespoons will form a 4-inch cookies and 1.5 tablespoons about a 2-inch cookie.