The Ultimate Brown Butter Choc Chip Oat Cookies
Chewy, nutty, and ridiculously good - you’ll want to make these on repeat.
There’s something so nostalgic and grounding about baking cookies. For me, it often starts on a slow afternoon, music playing, Basil curled up nearby, the light hitting just right on the kitchen bench. These cookies have become my go-to when I want something sweet that feels indulgent but also a little wholesome. They’re like a hug in cookie form.
But what makes them extra special?
Brown butter.
If you’ve never baked with it before, brown butter is simply butter that’s been gently cooked until the milk solids toast and turn golden. It smells nutty, rich, and adds a depth of flavour that’s just… next level. Once you’ve tried it, it’s hard to go back.
I wanted these cookies to feel hearty, something between a classic choc chip and an oat cookie, with just enough texture to keep you coming back for “just one more.” The oats give them chew, the walnuts add a toasty crunch, and the dark chocolate? Well, that’s just non-negotiable.
They’re also made with ingredients you probably already have in your pantry, which makes them dangerously easy to whip up. No need to chill the dough, no fancy equipment, just a saucepan, a bowl, and a spoon.
Bake a batch for a friend, pop them into jars as gifts, or keep them all to yourself for a week of little cookie moments, no judgement here.
The Ultimate Brown Butter Choc Chip Oat Cookies
Makes: 12 cookies
Prep Time: 15 minutes
Cooking time: 10 minutes
Ingredients:
120g unsalted butter
110g brown sugar
50g white sugar
1 large egg
100g plain flour
130g rolled oats
1 tsp cornstarch
1 tsp ground cinnamon
½ tsp baking soda
¼ tsp salt
90g dark chocolate chips
80g chopped walnuts
Method:
Brown the butter:
In a saucepan over medium heat, melt the butter and cook it until it foams and turns golden brown, with a nutty aroma. This will take about 5–7 minutes. Once browned, pour it into a mixing bowl and let it cool slightly (about 5 minutes).
Mix in sugars:
Add the brown sugar and white sugar to the browned butter. Mix well until combined.
Add the egg:
Crack in the egg and whisk until smooth and glossy.
Fold in everything else:
Add the flour, oats, cornstarch, cinnamon, baking soda, and salt straight into the wet mixture. Stir until just combined, then fold through the chocolate chips and walnuts.
Bake:
Preheat oven to 180°C fan-forced. Scoop tablespoon-sized portions of dough onto a lined baking tray, leaving space to spread. Bake for 10 minutes, or until golden around the edges but still soft in the centre.
Cool slightly (or don’t):
Let cookies cool for 5 minutes on the tray before transferring to a wire rack — or eat one warm, straight from the oven, if you can’t resist.