Bakery Style Brown Butter Oatmeal Chocolate Chunk Cookies
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Bakery Style Brown Butter Oatmeal Chocolate Chunk Cookies
I don’t know about you but I LOVE a THICK and CHEWY cookie!!! This bakery style brown butter oatmeal chocolate chunk cookies have you love about a classic chocolate chip cookie with old fashioned oats for an extra chewy, cozy texture. Brown butter adds a rich, caramel-like flavor, while a touch of cinnamon and espresso brings out the chocolate. These cookies are thick, golden around the edges, soft in the center, and filled with melty chocolate in every bite.
Prep Time: 25 minutes, plus cooling and chilling
Bake Time: 11–14 minutes
Total Time: About 1 hour
Makes: 18 large cookies
Ingredients
Brown Butter
1 cup (226 g) unsalted butter
Cookie Dough
1 cup (220 g) packed dark brown sugar
½ cup (100 g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2¼ cups (290 g) all purpose flour
1¾ cups (155 g) old fashioned rolled oats
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon kosher salt
¾ teaspoon ground cinnamon
½ teaspoon espresso powder, optional but recommended
8 ounces dark chocolate chips or chunks, preferably 60 to 70%, plus more for topping
Flaky sea salt, for finishing
Instructions
Brown the Butter
Add the butter to a light colored saucepan and melt over medium heat. Continue cooking, stirring frequently, as the butter foams and begins to brown. Once the milk solids turn deep golden brown and smell nutty, immediately remove from the heat.
Pour the brown butter into a large mixing bowl, making sure to scrape in all of those flavorful browned bits. Let cool for about 20 minutes, until warm but no longer hot.
Make the Cookie Dough
Add the brown sugar and granulated sugar to the cooled brown butter and whisk until smooth and well combined.
Add the eggs one at a time, whisking well after each addition. Add the vanilla and whisk until the mixture looks smooth and glossy.
In a separate bowl, whisk together the flour, oats, baking soda, baking powder, kosher salt, cinnamon, and espresso powder.
Add the dry ingredients to the wet ingredients and fold together with a rubber spatula just until no dry streaks remain.
Fold in the chocolate, being careful not to overmix the dough.
Chill
Cover the cookie dough and refrigerate for at least 30 minutes. For thicker cookies and deeper flavor, refrigerate overnight.
Scoop and Bake
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop about 3 tablespoons (80 g) of dough per cookie and arrange on the prepared baking sheets, leaving about 3 inches between each.
Press a few additional pieces of chocolate into the tops of the dough balls.
Bake for 11 to 14 minutes, until the edges are golden and set but the centers still look slightly underbaked.
Immediately sprinkle with flaky sea salt.
Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
Madeline's Tip
For perfectly round, bakery style cookies, place a large round cookie cutter or drinking glass around each cookie immediately after baking and gently swirl it in a circular motion. This rounds the edges while the cookies are still warm and soft.
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A Recipe by Madeline May
Bakery Style Brown Butter Oatmeal Chocolate Chunk Cookies
Ingredients
Brown Butter Oatmeal Cookies
Instructions
- Brown the butterAdd the butter to a light-colored saucepan and melt over medium heat. Continue cooking, stirring frequently, until the butter foams and the milk solids turn deep golden brown and smell nutty. Immediately remove from the heat and pour into a large mixing bowl, scraping in all of the browned bits. Let cool for about 20 minutes, until warm but no longer hot.
- Mix the wet ingredientsWhisk the dark brown sugar and granulated sugar into the cooled brown butter until smooth. Add the eggs one at a time, whisking well after each addition. Add the vanilla and whisk until glossy and well combined.
- Combine the dry ingredientsIn a separate bowl, whisk together the flour, old-fashioned rolled oats, baking soda, baking powder, kosher salt, cinnamon, and espresso powder.
- Finish the doughFold the dry ingredients into the wet ingredients just until no dry streaks remain. Fold in the dark chocolate chips, being careful not to overmix.
- ChillCover and refrigerate the dough for at least 30 minutes. For the thickest cookies and deeper flavor, refrigerate overnight.
- ScoopPreheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop about 3 tablespoons (80 g) of dough per cookie onto the prepared baking sheets, leaving about 3 inches between each. If desired, press a few extra dark chocolate chips into the tops.
- BakeBake for 11 to 14 minutes, until the edges are golden brown and set but the centers still look slightly underbaked. Sprinkle immediately with flaky sea salt.
- CoolLet the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
Storage
Store in an airtight container at room temperature for up to 4 days.
Make Ahead
The dough can be covered and refrigerated overnight for thicker cookies and deeper flavor.
Madeline’s Tip
For bakery style cookies, press a few extra pieces of chocolate into the tops of each dough ball before baking. As soon as the cookies come out of the oven, use a large round cookie cutter or drinking glass to gently swirl around each cookie while they are still hot. This creates perfectly round, thick cookies every time.
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