It’s the brown butter that takes these cookies over the top.
Do you love chocolate chip cookies?
How about oatmeal cookies?
Elise Bauer
It is the best of an oatmeal cookie and chocolate chip cookie combined!
Every bite is filled with something wonderful.
Brown Butter Makes Them Better
The secret ingredient?
Elise Bauer
(Among so many, what to choose?)
Have you ever made brown butter?
Think of the most buttery taste imaginable, and then multiply it by ten.
That’s brown butter.
How to Make Brown Butter
Brown butter is easy to make!
It takes about ten minutes on the stovetop over medium heat, and is so worth it.
You will taste the difference.
Brown butter has a super buttery and nutty flavor from the browned bits.
What Kind of Oats Work in This Recipe?
We use Quaker Old Fashioned rolled oats for these cookies, but quick oats will work, too.
Just don’t use steel-cut or instant oats.
It’s just there for texture.
Elise Bauer
If you add a cup of sweetened shredded coconut to the mix, the cookies will be chewier.
you’re able to easily leave it out.
Or try some with it, and some without, to see which cookie you like better.
Elise Bauer
you might also add dried cranberries, raisins, or swap the pecans for walnuts.
Once baked, they will keep for 3-5 days in an airtight container.
To freeze dough, scoop out cookie-size portions on a baking sheet lined with wax paper.
Elise Bauer
Just add on an extra minute or two to the bake time.
Never browned butter before?
See our detailed how-to here:How to Brown Butter.
Elise Bauer
Butter two large cookie sheets, or line them with silicone mats or parchment paper.
Otherwise you won’t be able to see the butter browning.
Melt the butter, whisking so that the butter melts evenly.
Elise Bauer
Continue to cook the butter.
As it cooks, the butter will foam up, and then the foam will subside.
Whisk frequently to check underneath the bubbly surface.
Elise Bauer
Watch carefullyit’s easy for the butter to go from browned to burnt.
When the browned bits begin to form, remove the pan from the heat.
Pour the melted butter, with the browned bits, into a glass or metal bowl.
Elise Bauer
Allow to cool a bit while you prepare the other ingredients.
Place the browned butter (along with the browned bits) in the bowl of a stand mixer.
Add the brown and white sugar.
Elise Bauer
Beat on medium-high until smooth, about 3 minutes.
Add the eggs and vanilla.
Beat for 3 more minutes on medium speed until smooth and light.
Elise Bauer
Using a wooden spoon, stir the flour mixture into the batter.
Stir in the chocolate chips, and the pecans and shredded coconut (if using).
Stir in the rolled oats.
Spoon out heaping tablespoons of cookie dough and lay them on lined cookie sheets.
They will firm up as they cool.
Then, using a metal spatula, carefully transfer the still-hot cookies to a wire rack to cool.
They will continue to be soft until completely cooled.
Once completely cooled, store in an airtight container for 3 to 5 days.
