Brown butter oatmeal white chocolate cookies are not your classic oatmeal cookie! Made with brown butter, espresso powder and white chocolate ~ these cookies are full of flavor!
I'm pretty sure I have declared my love for sugar cookies here and here and here. But have I told you that I also really love oatmeal cookies? If I'm not reaching for a sugar cookie, an oatmeal cookie is my next choice. This easy recipe creates soft, thick and chewy oatmeal cookies.
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what does brown butter do to cookies?
Brown butter adds a wonderful depth, richness and nutty flavor to cookies. It's also amazing in cupcakes and other foods; sweet and savory.
If you are new to browning butter, please see my post for brown butter cupcakes with salted caramel frosting, which has some step-by-step photos of the process.
what oats are best for cookies?
This answer really depends on the recipe. Recipes for oatmeal cookies are typically created using either old-fashioned oats {which provide a nice chewy texture} or quick oats {which can make for a softer cookie}. I personally like a combination of the two and that's what this recipe calls for.
If you don't have quick oats, you can pulse old-fashioned oats in the food processor to create quick oats.
ingredients needed for brown butter oatmeal white chocolate cookies
- Brown butter ~ browned, cooled and returned to a solidified state {the butter will be a softened butter at this point}. I find it usually takes about an hour at room temperature for the butter to firm back up. If you want to speed the process, you can place the butter in the refrigerator for 5-10 minute increments, stirring it when you check on it. You do want the butter room temperature for starting this recipe.
- Brown sugar ~ I prefer dark brown sugar, but light brown will also work.
- Large eggs
- Vanilla extract
- Instant Espresso powder ~ this adds depth to the cookie flavor, but isn't a prominent flavor in the finished cookie. If you are looking for a cookie with an espresso flavor, try my espresso brown butter toffee cookies recipe.
- White chocolate ~ to get nice melty pieces of chocolate, be sure to use a white chocolate bar and not chocolate chips. Lindt, Ghirardelli and Bakers all make white chocolate baking bars.
- Kosher salt ~ I prefer kosher salt for baking. I'm 99% sure Ina Garten told me I should use it and I've never looked back! Here's a great article from Bon Appetit about what kosher salt is. If you only have table salt, use half the amount.
- Cinnamon ~ adds another layer of flavor.
- Baking Soda
- All-purpose flour ~ use the spoon and level method to measure.
- Old-fashioned rolled oats ~ use the spoon and level method to measure.
- Quick cooking oats ~ use the spoon and level method to measure.
- Flaky sea salt ~ optional, but highly recommended for sprinkling over baked cookies.
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let's make cookies!
First you need to brown the butter. This step takes about 10 minutes of active time and then about an hour of time to allow the butter to firm back up. I typically let my butter sit on the counter to re-solidify, but you can speed the process up by placing the brown butter in the refrigerator, but the brown butter should be at room temperature for this recipe.
Next mix the dry ingredients together and set aside. Then cream the brown butter and sugar for a good 4-5 minutes, letting it get nice and fluffy {it smells amazing too}!
Next add one egg and the vanilla, beat until well combined and then add the remaining egg. After the eggs and vanilla are well combined, add the dry ingredients in three additions scraping the bowl before the final addition. Mix to just combine; meaning you can still see a few streaks of flour. Then add in the chopped chocolate with a spatula {saving aside some pieces to put on top of the cookie dough before baking}.
prepare the cookie dough for the oven
Scoop the completed dough into equal portions, you will get about 26 cookies. I use a size 30 scoop, which is a little over 2 tablespoons. Take some of the white chocolate pieces that you set aside and press them into the tops of the cookie dough. If your kitchen is on the warm side, pop the dough into the refrigerator to chill for 10-15 minutes while the oven preheats. I like to preheat the oven after the dough has been prepared. This allows the oats some time to absorb the wet ingredients, which helps to create a thick cookie.
Place the cookies on a baking pan lined with parchment paper 1-2 inches apart. Bake the cookies for 10-12 minutes, until the edges are set and lightly browned. If the cookies are puffy, you can drop the cookie pan on the counter 1-2 times to lightly deflate them. Sprinkle with flaky sea salt, if desired. Let the baked cookies rest on the pan for 2-3 minutes before removing them to a wire cooling rack to cool completely.
Then pour a cup of coffee or milk and devour a couple of these soft and chewy oatmeal cookies warm out of the oven!
Remember to snap a picture and tag me on Instagram if you make these Brown Butter Oatmeal White Chocolate Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
other brown butter and espresso recipes to try ~
- Brown Butter Cupcakes with Salted Caramel Frosting
- Espresso Brown Butter Toffee Cookies
- No Bake Mini Peanut Butter Espresso Cheesecakes
- Espresso Brownies
- Brown Butter Peppermint Blossoms
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Brown Butter Oatmeal White Chocolate Cookies
This isn't your classic oatmeal cookie! Made with brown butter, espresso powder and white chocolate ~ these cookies are full of flavor! This easy recipe creates soft, thick and chewy oatmeal cookies.
Ingredients
- 1 cup unsalted butter (226g), browned* and returned to room temperature {the butter will be a softened solidified butter at this point}
- 1 ½ cups all-purpose flour (188g)
- 1 cup old fashioned oats (80g)
- 1 ½ cups quick oats (160g)
- 1 teaspoon ground cinnamon
- 5 teaspoons instant espresso powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup brown sugar** (200g)
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract
- 6-8 ounces quality white chocolate, chopped (172-228g)
- Flaky sea salt, optional for sprinkling on finished cookies
Instructions
- To brown the butter: place the unsalted butter in a saucepan over low heat and let it cook until small brown flakes form. You will want to stir or swirl the pan frequently to keep it from burning. The butter will foam and bubble up along the process, just keep stirring/swirling and move the foam aside from time to time to check the color. The butter will turn an amber/brown color and will smell nutty and toasted when it’s ready {about 7-10 minutes}. Pour melted butter and all the browned bits into a heat proof bowl to cool and solidify back to room temperature {about 1 hour}***.
- To make the cookies: In a medium to large bowl, whisk together the flour, both oats, cinnamon, espresso powder, baking soda and kosher salt. Set aside.
- Cream butter and sugar on medium high with a stand mixer fitted with the paddle attachment {6 on a Kitchen Aid), or a hand mixer, until light and fluffy. Go for 4-5 minutes.
- Scrape down your bowl and add one egg and vanilla. Mix until well combined, 30-60 seconds. Scrape up and down the bowl and add the remaining egg and mix another 30-60 seconds or until well combined.
- With the mixer on low, add the flour and oat mixture in three additions, scraping up and down the bowl before the last amount is added. Blend until just a few streaks of flour remain.
- Fold in the chopped white chocolate with a spatula, keeping aside some chocolate chunks to press onto the tops of the cookies.
- Use a size 30 scoop {just over 2 tablespoons} and portion the dough into about 26 cookie scoops. Take the white chocolate chunks that you kept aside and press a few pieces onto the tops of each cookie dough portion. Place the cookie dough on a parchment lined baking sheet {or a plate}. If your kitchen is warm, place the dough in the refrigerator while the oven preheats.
- Preheat the oven to 350°F and prepare baking pans with parchment paper. Place the cookie dough onto the the prepared pans spacing the cookies an inch or two apart. Bake for 10-12 minutes, until the edges are set and lightly browned. If the cookies are puffy, you can drop the cookie pan on the counter 1-2 times to lightly deflate them. Alternately, you can also lightly press down on the baked cookies with a flat bottom measuring cup or glass. Sprinkle with flaky sea salt, if desired.
- Allow the cookies to rest on the baking pan for 2-3 minutes before moving them to a wire rack to cool completely.
Notes
*you will lose a little volume in the butter when it browns; this has already been accounted for in this recipe so start with 1 cup {226g} and you don’t have to add any additional.
**I use dark brown sugar, but light brown will also work.
***If you want to speed up the process of getting the butter back to a solid state, you can place the butter in the refrigerator. Check it every 10 minutes or so and stir it. You want the butter to be room temperature for making the cookie dough.
The cookies can be stored in an airtight container at room temperature for up to one week. They also freeze well for up to three months.
Nutrition Information:
Yield:
26Serving Size:
1Amount Per Serving: Calories: 436Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 44mgSodium: 181mgCarbohydrates: 49gFiber: 1gSugar: 38gProtein: 5g
The nutrition information is an estimate and may not be entirely accurate.
Kathleen
You had me at brown butter! The nuttiness compliments the oats in this recipe so very well!
Tasia
Brown butter really adds such a great flavor addition, I know you'll love this recipe Kathleen. Thank you!
Christie
Oh that looks very delicious! I love that there is oatmeal in this cookie because it's one of my favourite ingredients in baked goods.
Tasia
Thank you Christie! I love oatmeal in cookie recipes myself. I hope you get a chance to try them.
Ben | Havocinthekitchen
I'm a huge oatmeal cookie fan too, and I must admit these are some of the most beautiful oatmeal cookies I've ever seen. The exterior is spectacular, and I bet the their texture is amazing, too. Loving the addition of espresso powder and white chocolate.
Tasia
Yes! The texture is fantastic and I highly recommend the sprinkling of sea salt on top ~ it makes the white chocolate pop in this cookie. Thank you Ben!
Katherine | Love In My Oven
There's nothing better than browned butter in baking! These cookies look so good Tasia. White chocolate is a fave of mine in cookies!
Tasia
I agree Katherine, browned butter just makes baked goods that much more magical! Thank you!