These easy Browned Butter Oatmeal Cookies are chewy, rich, and just the right amount of sweet, with crispy edges, gooey centres, and not a raisin in sight. If you're chasing chewy oatmeal cookies that taste like a bakery treat, you've found 'em.
You know those old-school oatmeal cookies that always showed up in lunchboxes? Yeah, those. The ones studded with raisins. Well... I always wanted to love them. But raisins in cookies? They’ve never really been the hero, especially with my boys. So I gave the classic a little facelift.
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I ditched the raisins (sorry not sorry), browned the butter for extra flavour, and added dark chocolate chips instead. The result? A rich, chewy cookie with crisp edges and melty chocolate pockets. They hit all the right notes....comforting, familiar, but just a bit fancy.
❤️ Why You’ll Love These Cookies
- That nutty, toasted flavour from brown butter? Game changer.
- Chewy oats + crisp edges = the perfect cookie texture
- No fancy gear or fuss -just stir, chill, bake, done
- Dough freezes like a dream (unless someone finds it and eats it frozen… again, Harvey.)
🍫 Key Ingredients
- Browned Butter: Toasty, nutty, and makes everything taste like it's come form a bakery!
- Rolled Oats: The original, chunkier kind. They give that satisfying bite and soak up all the buttery goodness.
- Brown Sugar: Softens the cookie and adds that hint of caramel.
- Dark Choc Chips: Sweet, dark, and totally melt-in-your-mouth.
🔄 Variations & Substitutions
- Swap-ins: Chopped walnuts, raisins (if you must), or white chocolate
- Spice swaps: A pinch of nutmeg or my Speculaas Spice Mix = instant cosy vibes
- Flour swap: Self-raising flour? Use it -just skip the bicarb
- Gluten-free twist: GF plain flour + ½ teaspoon baking soda + certified GF oats
📝 Looking for a no-oat version? Check out my No-Chill Chocolate Chip Cookies.
🥣 Step-by-Step Instructions
-
Brown the butter.
Add your butter to a small saucepan over medium heat. Let it melt, then stir gently as it bubbles and foams. After a few minutes, it’ll start to smell nutty and you’ll notice golden brown bits forming on the bottom. That’s when it’s ready! Pour it into a heatproof bowl and make sure to scrape in all those flavour-packed brown bits. Let it cool for 10–15 minutes before using.🔥 Pro Tip: Don’t walk away while browning the butter -it can go from golden to burnt in a flash. Once it smells amazing and looks toasty, pull it off the heat.
- Mix wet ingredients: Beat butter with the sugars until creamy. Add eggs and vanilla.
- Combine the dry: Oats, flour, bicarb, cinnamon, and salt all added to a bowl and mix together with a spatula.
- Stir everything: stir through the dry ingredients, then add the choc chips.
- Chill the dough for at least 20 minutes, then scoop onto a lined tray ( I usually fit 6 on my large cookie trays)
- Bake at 180°C for 13–15 mins. You want golden edges, soft middles.
🔥 Expert Baking Tip
Cool your browned butter before mixing, or you’ll melt your sugars and end up with cookie pancakes. Want thicker cookies? Chill the dough overnight. They’ll be amazing!
🧊 Storage Suggestions
- Bench: Airtight container. Good for 5 days.
- Fridge: Keep dough in the fridge up to a week. Let it soften before scooping and baking.
- Freezer: Freeze dough balls, then bake from frozen. Just pop them onto your tray while the oven heats up -no need for extra baking time.
🍨 How to Serve Them
- Sandwich with Maple Cream Cheese Frosting for deliciously oaty sandwich cookie.
- Crumble over Homemade Vanilla Ice Cream or Greek yogurt and berries.
- Dip into Salted Caramel Sauce if you think you can handle it (I'm always up for a challenge).
❓FAQs
Can I just use regular melted butter?
You can. But you’ll miss the brown butter magic. It’s 100% worth the extra 5 minutes.
What happens if I don’t chill the dough?
The dough will be too runny to scoop and you'll get cookie puddles. Tasty puddles, but still puddles. Chill = structure.
Are they gluten-free friendly?
Yep! Just use a 1:1 GF baking flour and certified GF oats. 
🍪 If You Love These, Try These:
- No-Chill Chocolate Chip Cookies – for when patience is not your thing.
- Espresso Brownies – same browned butter flavour magic, with a sneaky coffee hit.
- ANZAC Biscuits – the OG oat cookie that everyone loves!
💌 Sweet Connections
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📸 Share Your Bake
Made these? I wanna see!
Tag me on Instagram @apple.cake.annie or leave a review below. I’ll be cheering you on with a cup of tea and a cookie in hand.
These cookies are everything: chewy, rich, a little crispy at the edge, and deeply satisfying in a “maybe just one more” kind of way. No one misses the raisins, and I’m not sorry about it.
Happy baking!
Browned Butter Oatmeal Cookies
Equipment
Ingredients
- 250 grams Unsalted butter browned, to make 200g (see notes)
- 220 grams Brown sugar
- 110 grams White sugar
- 2 Eggs XL, room temp
- 2 teaspoon Vanilla extract
- ½ teaspoon Flaky sea salt
- 1½ teaspoon Bi carb soda
- 1 teaspoon Cinnamon
- 250 grams Plain flour
- 190 grams Rolled oats traditional, not microwave oats
- 175 grams Dark chocolate chips
Instructions
- Preheat oven to 180℃ or 350℉ and line 2 cookie trays with baking paper.
- Melt 250g butter in a saucepan until foamy and golden. Pour into a heatproof bowl and let cool (you’ll have about 200g).
- Using a hand or stand mixer, beat the cooled butter with brown and white sugars until creamy.
- Mix in eggs and vanilla extract.
- In a separate bowl, combine plain flour, rolled oats, bicarb soda, cinnamon and salt, using a spatula. Fold dry ingredients into the wet mixture, then stir in the chocolate chips.
- Cover and chill the dough for 20 minutes.
- While the mixture chills, preheat your oven to 180°C/350℉ or 160℃ fan.
- Using a large cookie scoop, scoop dough balls onto lined trays. I place 6 per tray (you will need to bake in batches if you're not freezing dough balls for later)
- Bake for 13-15 minutes, until lightly golden. Remove from the oven, then scoot the cookies back into shape with a round cookie cutter if desired
Notes
Nutrition
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miss glitteryone says
the recipe looks absolutely amazing. I have tried many of your recipes and they always turn out just like the recipe indicates. Thank you for giving us all so much joy.
Sandra says
Thank you so much, for such a lovely comment -you've made my day! I love that you're enjoying the recipes x
Harvey Deane says
YUMMMY
Fletcher says
Awesome chewy texture
Harvey says
This worked exactly as written, thanks!