Chewy Salted Oatmeal Chocolate Chip Cookies
Prep time
Cook time
Total time
Chewy Salted Oatmeal Chocolate Chip Cookies made with browned butter.
Serves: 3 dozen
  • 1 Cup Butter
  • 1 Cup packed light brown sugar
  • ½ Cup Granulated Sugar
  • 2 teaspoons vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1¼ cup all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups quick-cook oats
  • 1 cup dark chocolate chips
  • Flaky sea salt (or coarse grind will work)
  1. Separate the butter. Put one stick (8 tablespoons) aside. In a small saucepan over medium heat, begin to melt the other stick of butter. Allow it to melt and start to crackle and pop some, stirring occasionally. When the butter begins to turn a darker golden amber color, remove it from the heat and transfer to a bowl. Set aside and allow to cool to room temperature completely.
  2. Once melted butter has cooled to room temperature, cream together the remaining 8 tablespoons of butter and brown sugar in the bowl of a stand mixer until light and fluffy. Slowly mix in the cooled browned butter, vanilla and granulated sugar and mix on medium another 2-3 minutes.
  3. Add in the egg and egg yolk one at a time until well combined.
  4. Slowly mix in the flour, baking soda and salt careful not to overmix here. Add in the oats and mix until just combined.
  5. Stir in the chocolate chips.
  6. Transfer dough to plastic wrap and form a ball. Refrigerate dough for at least an hour.
  7. Preheat oven to 325. Line baking sheets with parchment paper. Remove dough from refrigerator and drop in large spoonfuls on prepared baking sheets. Top with sea salt.
  8. Bake for 10-12 minutes or until golden brown on edges. Remove from oven and allow the cookies to cool on baking sheet for 5-10 minutes before transferring to cooling racks.
  9. Store in an airtight container.
Recipe by Caleigh's Kitchen at