brown butter oatmeal cinnamon chip cookies


I first met brown butter via a pan of cherry bars. It only took a bite or two for my interest in brown butter to eclipse into a full-blow obsession, leading to crumb bars and cornbread and cookies. All this to say, if you haven’t tried brown butter yet, what are you waiting for? I suggest you drop everything (or schedule a time in the near future!) to bake these cookies.

Brown Butter Oatmeal Cinnamon Chip Cookies | Tutti Dolci

After baking two batches in as many days, I’m utterly convinced that brown butter and oats and cinnamon chips are absolutely made for each other. I may have inhaled one or two still slightly warm from the oven – best decision ever! Toasty brown butter paired with sweet and warming cinnamon chips makes for one divine cookie.

Brown Butter Oatmeal Cinnamon Chip Cookies | Tutti Dolci


Brown Butter Oatmeal Cinnamon Chip Cookies

  • Yield: 26 cookies 1x




  • 1/2 cup unsalted butter
  • 1 1/3 cups flour
  • 1 cup rolled oats, toasted
  • 1 1/2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp vanilla extract
  • 1 cup cinnamon chips


  • 3 Tbsp cinnamon chips


  1. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until solidified, about 45 minutes to an hour.
  2. Whisk together flour, oats, cornstarch, baking soda, salt, and cinnamon in a medium bowl. Beat solidified brown butter and dark sugars in a large mixer bowl at medium speed until creamy; beat in egg, egg yolk, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in cinnamon chips. Cover dough and chill in the refrigerator for at least 4 hours or overnight.
  3. Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 20 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly.
  4. Top cookies with remaining cinnamon chips, pressing to adhere. Bake, rotating pans halfway through, for 8 minutes, until edges are set. Cool for 4 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.


Cinnamon baking chips available here or here.


  • Calories: 150
  • Carbohydrates: 20
  1. I’m a huge proponent of brown butter, too! Your cookies look spectacular—I have two oatmeal cookies left in my freezer, then I NEED to make more. My next batch will be a brown butter version, too 🙂 Now if I only had some cinnamon chips….

  2. I soooo want this cookies. But I can’t find the cinnamon chips anywhere near me. I think that if I would have those little gems in my possesion they would change my life, I would put them in everything.

  3. Brown butter is the best, totally agree! Cinnamon chips though are something I have never come across here in NZ – might have to order some online because they sound amazing! Especially paired with oats and brown butter- sounds like such an autumnal cookie 🙂

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