Brown Butter Oatmeal Cinnamon Chip Cookies
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Brown butter oatmeal cinnamon chip cookies make the best fall treat!
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.
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
- Yield: 26 cookies
Ingredients
Cookies
- 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
Topping
- 3 Tbsp cinnamon chips
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition
- Calories: 150
- Carbohydrates: 20
Keywords: Brown Butter, Cinnamon Chips, Oatmeal Cookies, Cookies
OOH, these cookies look so delicious, Laura. Those cinnamon chips! YUM! <3 xo
I agree, the invention of brown butter has gotta be one of the best things ever! Love the cookies 🙂
That’s like clarifying butter what we call ‘ghee’! Love the smell and we cook a lot with that 🙂 The cookie must be smelling divine!
Wow! This is fall perfection in a cookie!
These cookies are absolute beauties. I can’t wait to give this recipe a try.
Wow this looks amazing
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 🙂
Can’t imagine a better combination than brown butter, oatmeal and cinnamon. Yum!
I think brown butter is the same as beurre noisette? The method certainly sounds the same. I’ve never used it in cookies, but in madeleines and financiers and it tastes amazing.
These look so delicious, great photos.
Hi Angela, thank you! Yes, brown butter is the same as beurre noisette. ????
Thanks so much for confirming Laura.