ANGEL'S BROWN BUTTER CHOCOLATE CHIP COOKIES WITH OATMEAL (CHONKY COOKIES)

Angel Joise Murakami
Nov 25, 2023
4 min read

Updated: Dec 19, 2023

Prep Time: 15 minutes (with 1 hour freeze time)

Bake Time: 20 minutes

Serving: 40 chonky cookies

Level: Intermediate

How to Make Easy Brown Butter Oatmeal Chocolate Chip Cookies

This is a party favorite and kid-friendly recipe. Whether you're hosting a party, bringing dessert to a cookout, or even to satisfy a craving, this chocolate chip cookies recipe is for sure a crowd-pleaser. I hope you enjoy and love it as much as I do!

These chonky brown butter chocolate chip cookies are not just easy to make, but also the best you'll ever have. It's too good one cookie isn't enough! A buttery and chocolatey goodness in one cookie is all you'll need. These chewy, crunchy, gooey, buttery brown butter cholate chip cookies will be the only thing you'll need all year-round. If there's any chocolate chip cookie recipe you'll want to remember, this would be it!

When my family and friends are planning a get-together, especially during the Christmas seasons, I can count on at least 2 people asking if I'm either bring my signature chicken or this cookies. It is very much loved by my family.

You see I've tried many cookie recipes before—most have been too sweet, some too hard, some were just not cookie-like and overly flat no matter how much I tried to find the one that my family would love (and of course ME!). I've deceived myself time and time again through the pictures. Most of those recipes were just over-complicated. While it took me months and months to find the perfect ratio and consistency of butter and flour, and even the little steps through the process, I'm happy to share it to you. Turns out, it wasn't that complicated!

There just wasn't any that seemed easy and at the same time tasted amazing. And I can guarantee to you that this one might just be the best one out there! Not too sweet and not too bland but just perfectly crunchy and gooey all together while also tasting all of that different chocolate chips. While it is optional, the savory feeling from the different types of nuts just combines everything perfectly.

There's magic in the butter—melted and browned butter it is! No mixer required!

Although you'll need a bit of patience as you wait for the dough to harden in the fridge, it is worth the crunchiness, gooeyness, and buttery flavor that melts in your mouth! It sure doesn't last long with family. One look away from the table and it's all gone—Yes, that quick!

Tips on Storing the Cookie Dough

🍪 The cookie dough can be stored up to 2 months in the freezer.

🍪 Make sure to round your dough before storing it in the fridge. Round a dough of around 50-55 grams (or one spoonful) and put it in a freezer bag (ziploc).

🍪 When you're craving for one or want to bring a batch of newly baked cookies, just take the number of cookies you want to bake and store the others well. Bake as instructed below.

🍪 To maintain the actual gooeyness and consitency of this cookie, don't use substitutes unless stated otherwise.

This recipe makes about 40 chonky cookies. If you just want to make half of this, divide all the ingredients to two (or you can double the ingredients if you want to make twice as much).

INGREDIENTS

Bowl 1

・4 1/4 all-purpose flour (530g)

・1 cup oatmeal (80g)

・1 1/2 teaspoon baking soda (7.5ml)

・1/4 teaspoon baking powder (1ml)

・1/4 teaspoon corn starch (1ml)

・1/4 teaspoon salt (1ml)

Bowl 2

・1 3/4 cups + 1 tbsp butter (400g)

・granulated sugar (150g)

・brown sugar, packed (260g)

・4 teaspoon vanilla extract (20ml)

・2 large eggs

・2 large egg yolks

ADD

・3 1/4 cups of dark chocolate chips and/or chocolate chunks of your choice

Optional

・Nuts, marshmallows, peanut butter, coconut flakes, etc

INSTRUCTIONS

Step 1: Brown the Butter

In a small saucepan set over medium heat, melt the butter. Once melted, increase stovetop heat to just above medium heat. Swirl and scrape the sides of the pan constantly with a spatula.

The butter will become foamy, and you’ll hear some popping noises. After the noise slows and popping stops, you should notice an amber brown color.

(Do Step 2 while letting the browned butter cool)

Step 2: Bowl 1

In a medium bowl combine the flour, baking soda, baking powder, corn starch, oatmeal, and salt.

Step 3: Bowl 2

Transfer the browned butter on a bowl. Add the sugars and vanila, then set aside and cool completely. To the brown butter mixture, add the eggs and egg yolks and stir with a spatula.

Step 4: Mix & Fold Together

Gradually add the flour mixture (bowl 1) to the butter mixture (bowl 2), stirring until just combined. Add in the chocolate chips and chunks (or any of your favorite sweets), and stir well so the chocolate is well distributed.

Step 5: Make Cookie Dough Balls

Make rounded doughs before storing it in the fridge. Round a dough of around 50-55 grams (or one spoonful) and put it in a freezer bag (ziploc) for at least 3 hours.

Step 6: Bake

Preheat oven to 355º F (180º C). Bake for 15-18 minutes or until the edges turn golden brown. Cookies may still appear to be underbaked. Open oven door and leave cookies for about 5 minutee before taking them out from the oven. Sprinkle flaky salt lightly.

Allow cookies to cool before removing it to the wire racks✨

ENJOY!

I know it's written to let it cool, but the warm cookie out of the oven while it's still soft, topped with vanila ice cream just tastes delish🤌✨

The photos I took for these cookies don't do any justice on how good they taste. These brown butter cholate chip cookies are loaded with flavor, I guarantee will bring you baking them again and again. You'll just have to! The recipe is agile that you can mix in nuts, coconut flakes, and any favorites other than the chocolates!

Enjoy your chocolate chip cookies by itself, coffee, or you might be one to dunk it'n milk! Share this easy brown butter chocolate chip cookie recipe to friends and family.

Prep Time: 15 minutes (with 1 hour freeze time)

Bake Time: 20 minutes

Serving: 40 chonky cookies

Level: Intermediate

How to Make Easy Brown Butter Oatmeal Chocolate Chip Cookies

This is a party favorite and kid-friendly recipe. Whether you're hosting a party, bringing dessert to a cookout, or even to satisfy a craving, this chocolate chip cookies recipe is for sure a crowd-pleaser. I hope you enjoy and love it as much as I do!

When my family and friends are planning a get-together, especially during the Christmas seasons, I can count on at least 2 people asking if I'm either bring my signature chicken or this cookies. It is very much loved by my family.

There's magic in the butter—melted and browned butter it is! No mixer required!

Although you'll need a bit of patience as you wait for the dough to harden in the fridge, it is worth the crunchiness, gooeyness, and buttery flavor that melts in your mouth! It sure doesn't last long with family. One look away from the table and it's all gone—Yes, that quick!

Tips on Storing the Cookie Dough

🍪 The cookie dough can be stored up to 2 months in the freezer.

🍪 Make sure to round your dough before storing it in the fridge. Round a dough of around 50-55 grams (or one spoonful) and put it in a freezer bag (ziploc).

🍪 When you're craving for one or want to bring a batch of newly baked cookies, just take the number of cookies you want to bake and store the others well. Bake as instructed below.

🍪 To maintain the actual gooeyness and consitency of this cookie, don't use substitutes unless stated otherwise.

This recipe makes about 40 chonky cookies. If you just want to make half of this, divide all the ingredients to two (or you can double the ingredients if you want to make twice as much).

INGREDIENTS

・4 1/4 all-purpose flour (530g)

・1 cup oatmeal (80g)

・1 1/2 teaspoon baking soda (7.5ml)

・1/4 teaspoon baking powder (1ml)

・1/4 teaspoon corn starch (1ml)

・1/4 teaspoon salt (1ml)

・1 3/4 cups + 1 tbsp butter (400g)

・granulated sugar (150g)

・brown sugar, packed (260g)

・4 teaspoon vanilla extract (20ml)

・2 large eggs

・2 large egg yolks

・3 1/4 cups of dark chocolate chips and/or chocolate chunks of your choice

・Nuts, marshmallows, peanut butter, coconut flakes, etc

INSTRUCTIONS

Step 1: Brown the Butter

In a small saucepan set over medium heat, melt the butter. Once melted, increase stovetop heat to just above medium heat. Swirl and scrape the sides of the pan constantly with a spatula.

The butter will become foamy, and you’ll hear some popping noises. After the noise slows and popping stops, you should notice an amber brown color.

(Do Step 2 while letting the browned butter cool)

Step 2: Bowl 1

In a medium bowl combine the flour, baking soda, baking powder, corn starch, oatmeal, and salt.

Step 3: Bowl 2

Transfer the browned butter on a bowl. Add the sugars and vanila, then set aside and cool completely. To the brown butter mixture, add the eggs and egg yolks and stir with a spatula.

Step 4: Mix & Fold Together

Gradually add the flour mixture (bowl 1) to the butter mixture (bowl 2), stirring until just combined. Add in the chocolate chips and chunks (or any of your favorite sweets), and stir well so the chocolate is well distributed.

Step 5: Make Cookie Dough Balls

Make rounded doughs before storing it in the fridge. Round a dough of around 50-55 grams (or one spoonful) and put it in a freezer bag (ziploc) for at least 3 hours.

Step 6: Bake

Preheat oven to 355º F (180º C). Bake for 15-18 minutes or until the edges turn golden brown. Cookies may still appear to be underbaked. Open oven door and leave cookies for about 5 minutee before taking them out from the oven. Sprinkle flaky salt lightly.

Allow cookies to cool before removing it to the wire racks✨

ENJOY!

I know it's written to let it cool, but the warm cookie out of the oven while it's still soft, topped with vanila ice cream just tastes delish🤌✨

Enjoy your chocolate chip cookies by itself, coffee, or you might be one to dunk it'n milk! Share this easy brown butter chocolate chip cookie recipe to friends and family.

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