Brown butter cookies with a chewy texture, soft middles, and crisp edges!
These brown butter oatmeal chocolate chip cookies with walnuts are actually SO GOOD. These remind me a lot of the cookies you would get at DoubleTree Hotels but BETTER. These cookies have a really good chewiness to them while also maintaining those slightly crisp edges.
The walnut pieces in this recipe are optional, but I definitely recommend adding them in if you can! I think the nuttiness of the brown butter really complements the walnuts, and the heartiness of the oats really ties all the ingredients together!
It’s everything you could ever want in an incredible oatmeal cookie.
Tips for Making Brown Butter Oatmeal Chocolate Chip Cookies with Walnuts
Make sure all your ingredients are at room temperature
This mostly concerns the egg and the brown butter. You want to make sure your brown butter has cooled down before combining it with the rest of the ingredients. Also, using a room temperature egg also helps ensure you get the best result from this recipe.
Be patient and actually chill the cookie dough
I definitely recommend chilling the dough in the fridge for at least 45 minutes before baking. This allows time for the brown butter to soak into the sugars and time for the oats to really absorb all the flavors before baking.
Use dark brown sugar
Whenever I bake cookies, I always stick to using dark brown sugar! From personal experience, it always yields the BEST result. Dark brown sugar has a higher molasses content so it helps give the cookies more chewiness, depth, and richness.
Brown Butter Oatmeal Chocolate Chip Cookies with Walnuts
Ingredients
- ¾ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ cup brown butter
- ½ cup dark brown sugar packed
- ¼ cup granulated white sugar
- 1 large egg room temperature
- 1 tsp pure maple syrup
- 1¼ tsp vanilla extract
- 1¼ cup oats (quick oats and rolled oats both work fine)
- ½ cup freshly chopped walnuts optional
- semisweet chocolate chips to your liking
Instructions
- In a large mixing bowl, mix your brown butter with the dark brown sugar and the granulated sugar with a flat silicone spatula until the texture becomes smooth and creamy.
- Next, add in your egg and mix until combined. Once combined, add in the maple syrup and vanilla extract, and mix until combined once more.
- Mix the flour, baking soda, salt, and cinnamon together in a medium-sized bowl and whisk until evenly incorporated.
- Add the dry ingredients to the large bowl with the wet ingredients and continue mixing until homogenous. Once everything is well mixed, add in the chopped walnuts, oats, and chocolate chips.
- Everything should be very well incorporated, and the dough should look thick and a little bit sticky. Refrigerate the dough for about 45 minutes.
- Preheat oven to 350°Fahrenheit and prepare your baking sheets with parchment paper.
- To create the balls of dough, I typically use a regular kitchen spoon to scoop the refrigerated dough before molding it gently with my hands. I make the balls with about 3 tablespoons worth of cookie dough, with the diameter of the ball the size of my thumb (~2 inches). Place the balls of dough at least 3 inches apart on the sheet.
- Bake for 11 minutes or until lightly browned on the sides. The center of the cookies should still look very soft. (Don’t worry if they don’t look COMPLETELY done to you. Cookies continue to bake on the sheet while they are cooling.)
- Remove the baking sheet from the oven and let the cookies rest on the sheet for about 5 minutes. You can then transfer them to a wire rack to continue cooling or you can go ahead and start enjoying them!
If you make these incredible, addicting brown butter oatmeal chocolate chip cookies with walnuts, let me know in the comments below! I would love to know what you think!
Meghan says
These look absolutely delicious! I can’t wait to try them!!
Mark says
Thanks for your blog, nice to read. Do not stop.
michelleqtran14 says
This is so sweet and thoughtful! Thank you so much! <3