Easy to make soft and chewy oatmeal cookies loaded with oats and made extra special with brown butter.
It’s been getting cooler here in the evenings which has me craving tea and cookies. I decided to make a batch of brown butter oatmeal cookies after seeing a recipe on Butternut Bakery that sounded tasty. Who doesn’t love brown butter? I think it makes just about everything taste a little more special. These cookies were easy to make, had a nice cake-like consistency, and made our house smell wonderful. My daughter loves these simple oatmeal cookies and so do I and we think they are especially tasty with a hot cup of tea or dipped in a glass of ice-cold milk.
How to Make Brown Butter Oatmeal Cookies
Heat the butter in a saucepan over medium-high heat until melted, about 3 minutes. Continue to cook, swirling the pan constantly until butter is dark golden brown and has a nice nutty aroma, 3-4 minutes. Watch carefully so it doesn’t burn!! Remove saucepan from heat and carefully pour exactly 3/4 cup of the browned butter into a large heatproof bowl; set aside to cool for 10 minutes. Side Note: Save any excess brown butter for another recipe if desired.
Meanwhile, whisk the oats, flour, baking soda, salt, and cinnamon together in a bowl.
Add brown sugar and vanilla extract to the cooled brown butter and whisk until fully combined. Add the eggs to the butter mixture and whisk until the mixture is smooth with no sugar lumps remaining, about 30 seconds. Let the mixture stand for 3 minutes, then whisk for 30 seconds. Repeat the process of resting and whisking 2 more times until the mixture is thick, smooth, and shiny.
Gradually add the oat mixture to the butter mixture and stir until just combined. Place the dough uncovered in the refrigerator for 20 minutes.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Drop dough by rounded spoonfuls (about 1 tablespoon of dough for each cookie) 2 inches apart onto the prepared baking sheet.
Place into the oven and bake until cookies are golden brown, and the edges have begun to set but centers are still soft, 8-10 minutes, rotating baking sheet halfway through baking.
Remove from the oven and let the cookies sit for a few minutes before transferring to a wire rack to allow the cookies to cool completely. Serve with ice-cold milk. Enjoy!