Brown Butter Oatmeal Chocolate Chunk Cookies
Adapted from Sally McKenney · What I changed
Sally McKenney's soft, chewy oatmeal chocolate chip cookies with three changes: browned butter, toasted oats, and chopped dark chocolate in place of half the chips. I worked out the changes with an AI assistant and haven't baked this version yet.
- Makes
- about 16 cookiesabout 32 cookiesabout 64 cookiesabout 96 cookies
- Prep
- 30 min
- Chill
- at least 1 h 15 min
- Bake
- 12–14 min
- Oven
- 350°F (175°C), conventional
Method
- Toast the oats (recommended). Spread them on a baking sheet and bake at 350°F (175°C) for 8–10 minutes, until fragrant and lightly golden. Let them cool.
- Brown the butter. Melt it in a light-colored pan over medium heat, swirling now and then. It will foam and crackle. Once the crackling quiets and golden-brown bits form on the bottom with a nutty smell (5–6 minutes), pour it straight into your mixing bowl, browned bits and all.
- Chill the butter for 30–40 minutes, until it firms up to a soft, spreadable paste, like softened butter.
- In a separate bowl, whisk the dry ingredients: flour, cinnamon, baking soda, and salt.
- Beat the butter with both sugars for 2–3 minutes, until creamy. Add the eggs, molasses, and vanilla and beat for about a minute more.
- Add the dry ingredients and mix on low just until no streaks of flour remain. Fold in the oats and both chocolates.
- Chill the dough for at least 45–60 minutes, or up to 2 days. The longer it rests, the chewier the oats.
- Heat the oven to 350°F (175°C) and line baking sheets with parchment. Scoop 40 g balls (about 2 tablespoons), spaced 3 inches (7–8 cm) apart.
- Bake for 12–14 minutes, until the edges are golden and set but the centers still look soft.
- Straight out of the oven, press a few pieces of chocolate on top and sprinkle with flaky salt. Cool on the sheet for 5 minutes, then move to a rack.
Notes
- Use old-fashioned (thick) rolled oats, not quick or instant oats.
- Light or dark brown sugar both work; dark gives a deeper caramel flavor.
- The molasses adds depth of flavor. If you don't have it, leave it out rather than substituting something else.
- Make ahead: scooped dough balls freeze well. Bake them straight from the freezer, adding a minute or two.
Variations
DoubleTree-style
- Swap 90 g (½ cup) of the chocolate for 57 g (½ cup) toasted walnuts or pecans
- Scoop 60 g balls and bake 14–16 minutes
Cranberry & orange
- Use 70% dark chocolate chunks for all of the chocolate
- Add 85 g (¾ cup) dried cranberries or dried tart cherries
- Add 1 teaspoon grated orange zest along with the sugars
What I changed
- Brown the butter, using 2 extra tablespoons to offset the water lost in browning
- Toast the oats before mixing
- Use chopped 60–70% dark chocolate for half of the chips
Adapted from
Soft & Chewy Oatmeal Chocolate Chip Cookies
Sally McKenney · Sally's Baking Addiction
Accessed Oct 11, 2026
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