Browning the butter takes five extra minutes and changes everything: the milk solids toast into something nutty and caramel-like that tastes as if you added a secret ingredient.
A short chill lets the oats hydrate, so the cookies bake up thick and chewy instead of spreading thin.
Why this recipe works
Brown butter adds deep, toasty flavour without any extra ingredients.
More brown sugar than white keeps the centres soft and chewy.
An extra egg yolk adds richness and chew.
Chilling for 30 minutes hydrates the oats and firms the dough, so the cookies hold their shape.
Key ingredients
Unsalted butter
Browned and cooled until just warm. Hot butter melts the sugar and makes greasy, flat cookies.
Old-fashioned oats
Rolled oats give chew and texture. Quick oats work but make a softer, more cake-like cookie.
Dark brown sugar
The molasses keeps the cookies moist and adds a caramel note that suits the brown butter.
Tips for success
Use a light-coloured pan to brown the butter so you can see the milk solids change colour.
Weigh the flour if you can. Too much flour is the most common reason for dry, cakey cookies.
Pull the cookies when the edges are set and the centres still look slightly underdone. They finish setting on the hot pan.
Questions, answered
Can I freeze the dough?
Yes. Freeze scooped dough balls on a tray, then bag them for up to 3 months. Bake from frozen, adding 1-2 minutes.
Can I skip browning the butter?
You can use softened butter instead, but you will lose the toasty flavour that makes these special.
The recipe
Chewy Brown Butter Oatmeal Cookies
Toasty, caramel-edged oatmeal cookies with chewy centres. Browned butter and a short chill do the heavy lifting.
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Method
01
Melt the butter in a light-coloured saucepan over medium heat. Keep swirling for 5-7 minutes, until it foams, smells nutty and the solids at the bottom turn golden brown. Pour into a large bowl and cool for 10 minutes.
02
Whisk both sugars into the warm butter, then whisk in the egg, egg yolk and vanilla until glossy.
03
Stir in the flour, cinnamon, baking soda and salt until just combined, then fold in the oats.
04
Chill the dough, covered, for 30 minutes. Meanwhile, heat the oven to 350°F (175°C) and line two baking sheets with parchment.
05
Scoop 2-tablespoon balls of dough onto the sheets, 2 inches apart.
06
Bake for 10-12 minutes, until the edges are golden and the centres look slightly underdone.
07
Cool on the sheet for 5 minutes, then move to a rack to cool completely.
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