Brown Butter Oatmeal Cookies
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I was craving an oatmeal cookie that felt simple and cozy, so I skipped the chips and went straight for brown butter and a warm chai vibe. These Brown Butter Oatmeal Cookies bake up with a soft and chewy inside, with golden, crisp edges and that irresistible brown-butter depth.
If you love that nutty brown-butter flavor, try my brown butter chocolate chip dessert bars they always get rave reviews.
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Testing Notes from Jill
- I tested several batches before finding the perfect balance.
- Adding an extra ¼ cup of flour made the cookies thicker with chewy centers and crisp edges.
- I brown the butter until the bits are deep golden and smell nutty.
- After browning, I cool the butter in the refrigerator for about 30 minutes until it turns opaque. This step keeps the cookies from spreading and gives them rich flavor.
- I use a 2 Tablespoon cookie scoop which makes about 3 dozen cookies, the perfect amount to share.
Keep reading for step-by-step photos and instructions.
Why This Recipe Works
- Browned butter adds the best nutty flavor.
- Chai spice blend makes them unique.
- An extra ¼ cup flour keeps the cookies thick with chewy centers and crisp edges – no chill needed.
Simple Ingredient
Recipe Notes
- Old-fashioned rolled oats – Use rolled oats, not quick oats. Rolled oats keep the cookies chewy and help them hold height. Quick oats absorb differently and can make cookies too soft.
- All-purpose flour and leavening – Spoon and level or weigh for accuracy. I use a mix of baking soda and baking powder for lift and control.
- Butter – I brown it first, then cool it to an opaque state before mixing, so the cookies won’t spread.
- Eggs – Room temperature eggs blend smoothly.
- Vanilla and chai spices – Cinnamon, cardamom, ginger, nutmeg, cloves, and allspice. It seems like a lot, but the combination is really what sets these cookies apart.
See the recipe card below for a complete list of ingredients and measurements.
Tips for Success
- Brown the butter until the bits are deep golden, not pale.
- Let the butter cool. I recommend refrigerating in a large mixing bowl for at least 30 minutes.
- Don’t over cook the cookies. They will continue to cook on the cookie sheet after you remove them from the oven.
- Use a cookie scoop to get evenly cooked cookies.
- Use room temperature ingredients so that you will get the perfect texture.
Step-By-Step Directions
Step 1: In a medium saucepan, melt the butter over medium heat, stirring frequently. Continue cooking until the butter foams and turns golden brown, with a nutty aroma, about 5 minutes. Pour into a large mixing bowl, and let cool for 3o minutes in the refrigerator.
Step 2: Once the browned butter has cooled, stir in the brown sugar and granulated sugar until smooth. Add the eggs, vanilla extract, milk, and cinnamon, and mix until fully combined.
Step 3: In a separate bowl, whisk together the oats, flour, baking soda, baking powder, and salt.
Step 4: Combine wet and dry ingredients.
Step 5: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 6: Bake for 10–12 minutes, or until the edges are lightly golden.
Variations
- Dark chocolate + toffee bits
- Dark chocolate chunks/chips: 1 cup (170 g)
- Toffee bits: ⅓ cup (60 g)
- Toasted nuts (pecans or walnuts)
- ½ to ¾ cup (60–80 g) chopped pecans or walnuts
- Optional: Toast first for 6–8 minutes at 350°F, then cool, and fold in.
- Cranberry-white chocolate (holiday spin)
- Dried cranberries: ½ cup (60 g)
- White chocolate chips: ¾ cup (130 g)
FAQ
Nope! Once I added an extra ¼ cup of flour, the cookies held their shape perfectly without chilling. Just make sure your butter is cooled before mixing.
Yes. Freeze scoops on a tray, then bag airtight for up to 3 months. Bake from frozen, adding 1–3 minutes to the bake time.
The most common culprits are butter that’s too warm or under-measured flour. Make sure the browned butter cools until opaque, and measure flour by spooning and leveling.
Definitely. These are great with chocolate chips, raisins, or chopped nuts. Stick to about 1 to 1¼ cups total mix-ins so the cookies stay chewy.
Storage
Room temperature – Keep cookies in an airtight container at room temperature for up to 1 week. Tuck in a small piece of sandwich bread to help them stay soft. The bread dries out first, so the cookies don’t.
Freezing Baked Cookies – Cool cookies completely, then place them in a freezer-safe bag or container. Add parchment between layers to prevent sticking. Freeze for up to 2 months. To serve, thaw at room temperature.
Freezing Raw Dough – Freeze scooped dough balls until firm, then bag them airtight for up to 3 months. Bake from frozen on a cool sheet, adding 1–3 minutes to the baking time.
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Recipe
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Brown Butter Chai Oatmeal Cookies
Equipment
Ingredients
- 1 cup Butter
- 1 ¾ cups All-Purpose Flour
- 2 cups Oats
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 ½ teaspoons Cinnamon
- ½ teaspoon Cardamom
- ½ teaspoon Ginger
- ⅛ teaspoon Nutmeg
- ⅛ teaspoon Cloves
- ⅛ teaspoon All Spice
- 1 cup Brown Sugar packed
- ½ cup Granulated Sugar
- 2 large Eggs
- 1 ½ teaspoons Vanilla Extract
Instructions
- Preheat oven to 350°F. Line two light-colored baking sheets with parchment.
- In a medium saucepan, melt the butter over medium heat, stirring frequently. Continue to cook until the butter foams and turns golden brown with a nutty aroma, about 5 minutes. Remove from heat, pour into a large mixing bowl, and let cool in the fridge for 30 minutes.1 cup Butter
- In a medium bowl, whisk together the oats, flour, baking soda, baking powder, cinnamon, cardamom, ginger, nutmeg, cloves, allspice, and salt.2 cups Oats, 1 ¾ cups All-Purpose Flour, 1 teaspoon Baking Soda, ½ teaspoon Baking Powder, ½ teaspoon Salt, 1 ½ teaspoons Cinnamon, ½ teaspoon Cardamom, ½ teaspoon Ginger, ⅛ teaspoon Nutmeg, ⅛ teaspoon Cloves, ⅛ teaspoon All Spice
- Add brown sugar and granulated sugar to the cooled butter. Beat with a hand or stand mixer on medium for about 2 minutes until light in color. Mix in the eggs one at a time, then the vanilla.1 cup Brown Sugar, ½ cup Granulated Sugar, 2 large Eggs, 1 ½ teaspoons Vanilla Extract
- With the mixer on low, slowly add the dry mixture. Scrape the sides and bottom of the bowl with a spatula, then mix for just a few seconds more to ensure everything is well incorporated without overmixing.
- Use a cookie scoop to portion dough onto a parchment-lined sheet. Chill the dough on the sheet for 15 minutes.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Brown the butter until the bits are deep golden, not pale.
- Let the butter cool. I recommend refrigerating in a large mixing bowl for 30 minutes.
- Don’t over cook the cookies. They will continue to cook on the cookie sheet after they come out of the oven.
- Use room temperature ingredients.
Love the brown butter recipes!!
I absolutely loved the flavor of these cookies!