Chewy Brown-Butter Oatmeal Cookies with Sea Salt

Brown butter oatmeal cookies are a modern twist on the classic oatmeal cookie. Made with brown sugar, browned butter, and a touch of espresso powder, these cookies deliver deep, toasted flavor and an irresistibly soft, chewy texture. This straightforward recipe yields reliably tender cookies with melty pockets of white chocolate.

This post was originally published in April 2021 and has been updated with clearer tips and new photos. The recipe itself has not changed.

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Reader Amanda commented: ⭐️⭐️⭐️⭐️⭐️ “The cookies were amazing! Thank you for the recipe and thorough directions.”

After decades of baking cookies, I’ve picked up reliable tricks for making the best oatmeal cookies—soft, chewy, and flavorful. A few key tips:

• Use mostly brown sugar (dark brown if you have it) for a softer cookie and richer flavor.
• Underbake slightly: remove cookies when the edges are set but the centers still look a bit soft. They will finish setting as they cool, resulting in a tender, chewy texture.

💬 What oats are best for cookies?

It depends on the texture you want. Old-fashioned oats give a chewier bite while quick oats create a softer cookie. For this recipe, a mix of old-fashioned and quick oats produces the most pleasing texture.

If you only have old-fashioned oats, pulse them briefly in a food processor to approximate quick oats.

⚖️ How do you measure oats for baking?

Measure oats using the spoon-and-level method: spoon oats into the measuring cup, then level off with a knife. Scooping directly from the container packs in more oats and changes the ratio. A kitchen scale is even better for accuracy if you have one.

Remember to pin this recipe to Pinterest! Use the pin button on the recipe card or the share buttons on this page.

🛒 Ingredient notes and substitutions

Scroll to the printable recipe card below for the full ingredient list and exact directions.

Brown butter — Brown the butter, let it cool and solidify back to a softened, room-temperature state before using. This usually takes 1–2 hours at room temperature; chilling briefly in the fridge for short intervals while stirring can speed the process. The butter should be soft but not melted when you start the dough.

Instant espresso powder — Adds depth without overt coffee flavor. If you prefer no espresso, omit it with no other changes.

White chocolate — For melty pockets, chop a white chocolate baking bar rather than using chips. Swap with chocolate chips, toffee bits, butterscotch chips, or chopped nuts if desired (about ½–¾ cup).

👩🏻‍🍳 How to make

Start by browning the butter, then whisk the dry ingredients and set them aside.

Let the cookies rest on the baking sheet for 2–3 minutes before transferring to a wire rack to cool completely.

🫙 How to store

Store cookies in an airtight container at room temperature for up to five days. For longer storage, freeze baked cookies in an airtight container or zip-top bag for up to three months; they thaw at room temperature in about 30 minutes.

If you make these Chewy Brown Butter Oatmeal Cookies, snap a photo and tag me on Instagram — it’s so rewarding to see your results. Happy baking!

If you make this recipe (or any recipe from Two Sugar Bugs), please come back and leave a review and a star rating. I read every comment and love hearing from you!

📖 Recipe

Yield: 28 cookies

Chewy Brown Butter Oatmeal Cookies

Brown butter oatmeal cookies are a flavorful update to the classic oatmeal cookie. The browned butter and espresso powder add depth while white chocolate provides melty sweetness. For best results, use weight (metric) measurements when available.

Prep Time
20 minutes

Bake Time
10 minutes

Additional Time
1 hour

Total Time
1 hour 30 minutes

Ingredients

• 1 cup unsalted butter (226g), browned* and returned to room temperature (softened solid)
• 1 ½ cups all-purpose flour (188g)
• 1 cup old fashioned oats (80g)
• 1 ½ cups quick oats (160g)
• 1 teaspoon ground cinnamon
• 4 teaspoons instant espresso powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup packed brown sugar (200g)
• 2 large eggs
• 1 ½ teaspoons pure vanilla extract
• 6 ounces quality white chocolate, chopped (170g)
• Flaky sea salt, optional for sprinkling

Instructions

1. To brown the butter: Place the unsalted butter in a saucepan over low heat. Stir or swirl frequently as the butter foams, bubbles, and develops brown bits. Cook until the butter turns amber and smells nutty, about 7–10 minutes. Pour into a heatproof bowl and let cool and solidify to room temperature (about 1–2 hours).
2. Make the dry mix: In a medium-large bowl whisk together flour, old fashioned oats, quick oats, cinnamon, espresso powder, and baking soda. Set aside.
3. Cream: Cream the cooled browned butter with kosher salt and brown sugar on medium-high with a paddle attachment or hand mixer until light and fluffy, about 4–5 minutes.
4. Add eggs and vanilla: Scrape the bowl, add one egg and the vanilla, mix 30–60 seconds. Scrape and add the second egg, mixing another 30–60 seconds until combined.
5. Combine: With the mixer on low, add the flour and oat mixture in three additions, scraping before the last addition. Mix until just a few streaks of flour remain.
6. Fold in chocolate: Fold in the chopped white chocolate, keeping back some chunks to press onto the tops of the cookie dough portions.
7. Portion: Use a size 30 scoop (just over 2 tablespoons) to portion about 28 cookies. Press reserved chocolate pieces onto the tops. If the dough is warm, chill 10–15 minutes while the oven preheats.
8. Bake: Preheat oven to 350°F. Line baking pans with parchment and space cookies 1–2 inches apart. Bake 10–12 minutes until edges are set and lightly browned; centers should still look slightly soft. If cookies are puffy, gently drop the pan once or press lightly with a flat-bottomed cup. Sprinkle with flaky sea salt, if using.
9. Cool: Let cookies rest on the pan 2–3 minutes, then transfer to a wire rack to cool completely.

Notes

*You will lose a little volume when butter browns; the recipe accounts for that, so start with 1 cup (226g) of butter.

**Dark brown sugar is recommended for deeper flavor, but light brown sugar works fine.

***White chocolate can be swapped with chocolate, toffee bits, butterscotch chips, or chopped nuts—use about ½–¾ cup.

****To speed re-solidifying browned butter, chill briefly in the refrigerator and stir every 10 minutes until it reaches room temperature. The butter should be softened, not melted, when you begin mixing.

Cookies keep in an airtight container at room temperature up to five days or freeze well up to three months. Thaw at room temperature about 30 minutes.

Nutrition Information:

Yield:

28

Serving Size:

1

Amount Per Serving:
Calories: 183Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 121mgCarbohydrates: 20gFiber: 1gSugar: 10gProtein: 2g

The nutrition information is an estimate and may vary based on brands and portion sizes.

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