Description

Deliciously chewy brown butter oatmeal chocolate chip cookies with crispy edges and a rich nutty flavor. These cookies are quick and easy to make without the need for creaming butter or chilling dough. Perfectly balanced with oats for texture and chopped dark chocolate for a decadent bite, yielding about 22 generous cookies approximately 7cm wide.

Ingredients

Scale

Butter Mixture

150g (10 tbsp) unsalted butter, cut into 1cm / 1/2″ cubes

Dry Ingredients

1 cup all-purpose/plain flour
1 1/2 cups rolled oats (not quick or steel cut)
1 tsp baking soda, sifted if lumpy
1/8 tsp cooking/kosher salt
1 cup brown sugar, tightly packed

Wet Ingredients

1 large egg, at room temperature (~55g/2oz)
1 tsp vanilla extract

Chocolate

200g (7 oz) 70% dark chocolate block (preferably Lindt), chopped into 1cm / 1/4″ pieces (or 1 cup chocolate chips)

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Instructions

Preheat Oven and Prepare Trays: Preheat your oven to 180°C/350°F (160°C fan). Lightly grease and line three baking trays with parchment paper to prevent sticking.
Brown the Butter: In a small saucepan over medium heat, melt the butter, stirring occasionally. Let it simmer for 3 to 5 minutes until the foam separates and small golden-brown bits form at the bottom. Immediately pour all the browned butter and bits into a large mixing bowl and allow it to cool for 5 minutes.
Chop the Chocolate: Chop the dark chocolate into roughly 1cm pieces, transferring only the chunks into a bowl while leaving the fine chocolate dust behind for another use. This results in speckled cookies with chunky bites.
Mix Dry Ingredients: In a separate large bowl, whisk together the flour, rolled oats, baking soda, and salt evenly.
Combine Butter and Sugar: Add the brown sugar to the cooled browned butter and whisk; it might not fully combine but that’s fine. Then add the egg and vanilla extract, whisking until the mixture is smooth and uniform.
Finish Dough: Add the dry ingredients into the wet butter mixture and gently stir with a wooden spoon until the flour is almost incorporated. Fold in the chopped chocolate pieces until fully combined and no flour streaks remain. Set the dough aside for 5 minutes to help it firm up.
Shape Cookies: Using a heaping tablespoon (or a size 40 cookie scoop), portion the dough onto the prepared trays about 5 cm / 2″ apart. Flatten each cookie gently to about 8 mm / 1/3″ thick, reshaping if edges crack.
Bake: Bake two trays at a time for 11 minutes, rotating trays and switching shelves halfway (at the 7-minute mark), until lightly golden on top. If baking one tray, bake for 10 minutes with rotation at 6 minutes.
Cool: Allow the cookies to cool on the trays for 10 minutes before transferring them to a wire rack to cool completely. Optionally, sprinkle with a few flakes of salt to enhance flavor.

Notes

Brown butter adds a rich, nutty flavor that elevates these cookies beyond basic chocolate chip varieties—don’t skip this step!
Using rolled oats instead of quick or steel-cut oats gives the cookies their signature chewy texture.
Chopping your own chocolate pieces creates a more rustic, speckled look and richer chocolate flavor compared to chips.
No need to chill the dough, which saves preparation time while still delivering excellent texture.
The recipe yields about 22 cookies, each approximately 7 cm (2.7 inches) wide.

Nutrition

Serving Size: 1 cookie
Calories: 179 kcal
Sugar: 13 g
Sodium: 71 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3.5 g
Trans Fat: 0.2 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 23 mg