If you're looking for the ultimate chewy oatmeal chocolate chip cookie, this one's for you. These salted brown butter oatmeal chocolate chip cookies are rich, golden, and packed with texture. Made with nutty brown butter, old-fashioned rolled oats, and melty pools of chopped chocolate, they strike that dreamy balance between crispy edges and a soft, gooey center. And yes—a pinch of flaky sea salt on top is non-negotiable.

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Why You’ll Love These Cookies

• Brown butter base = deep, toasty flavor that sets them apart from basic oatmeal cookies.
• Rolled oats add chew and texture without drying the cookie out.
• Chocolate chunks melt into rich pockets for maximum indulgence.
• A sprinkle of flaky sea salt makes each bite sweet, salty, and craveable.

Whether you’re baking for a weekend treat or testing recipes for your holiday cookie box, these are guaranteed to impress.

Should I Use Quick Oats or Rolled Oats in Cookies?

Here’s the Difference—and Which One Is Best for Chewy, Bakery-Style Results

When it comes to oatmeal cookies, choosing the right oats makes a big difference. Should you use quick oats or rolled oats? The answer depends on the texture, structure, and flavor you're aiming for.

Let’s break it down so you can bake your perfect cookie every time.

What’s the Difference Between Rolled Oats and Quick Oats?

Rolled Oats (Old-Fashioned Oats) and my personal favorite

• Whole oat groats steamed and flattened into thick flakes
• Chewy and hearty texture
• Keep their shape when baked
• Take longer to cook or absorb moisture

Quick Oats - not my go to, but it does feel nostalgic when bitting into an oatmeal cookie made with quick oats

• Rolled oats that are cut smaller and steamed longer
• Softer, finer texture
• Absorb liquid more quickly
• Bake up with a more uniform, smooth appearance

So, Which Oats Should You Use in Cookies?

Use Rolled Oats If You Want:

• A chewier, more rustic cookie
• Texture you can see and feel in every bite
• That bakery-style look with golden oat flecks

Best for:

• Brown butter oatmeal cookies
• Chocolate chunk oatmeal cookies
• Cookies with mix-ins like pretzels or nuts

Use Quick Oats If You Want:

• A softer, more uniform cookie with less texture
• Slightly less spread (they bind dough a little more)
• A milder oat flavor and smoother mouthfeel

Best for:

• Cookies where oats are supporting texture, not the star
• Kid-friendly cookies or ice cream sandwiches
• Recipes where you don’t want visible flakes

Wet Ingredients

• 1 cup (226g) unsalted butter, browned
• ¾ cup (160g) light brown sugar, packed
• ¼ cup (50g) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract

Dry Ingredients

• 1½ cups + 1 tbsp (200g) all-purpose flour
• 1 tsp kosher salt (reduce slightly if using salted mix-ins like pretzels)
• ½ tsp baking soda
• ¼ tsp baking powder

Mix-Ins

• 1½ cups (120g) rolled oats (or 1¾ cups quick oats for a softer texture)
• 1½ cups (200g) chopped semi-sweet chocolate baking bar or chocolate chips
• Optional: Flaky sea salt for topping

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How to Make Brown Butter Oatmeal Chocolate Chip Cookies

1. Brown the Butter

In a medium saucepan, melt butter over medium heat. Stir frequently as it foams and browns—look for amber color and a nutty aroma. Remove from heat immediately and transfer to a large bowl to cool for 10 minutes.

2. Mix Wet Ingredients

Whisk brown butter with both sugars until glossy. Add eggs and vanilla, and whisk until well combined and slightly thickened.

3. Add Dry Ingredients

In a separate bowl, whisk together flour, salt, baking soda, and baking powder. Gradually fold into the wet mixture using a spatula or wooden spoon.

4. Fold in Oats and Chocolate

Stir in rolled oats and chopped chocolate until evenly distributed. Dough will be glossy and slightly soft.

5. Chill the Dough

Cover and chill dough in the fridge for at least 30 minutes (up to 48 hours for richer flavor).

6. Scoop and Bake

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop ~2-tbsp dough balls and place 2 inches apart. Press extra chocolate on top if desired.

Bake for 10–12 minutes, until edges are golden and centers look just slightly underbaked.

7. Finish with Sea Salt

Immediately sprinkle with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Tips for Success

• Chilling the dough helps prevent overspreading and intensifies flavor.
• Use chopped chocolate bars for gooier, irregular pockets of chocolate.
• Want a crispier cookie? Swap rolled oats for quick oats.
• Freeze extra dough balls for fresh cookies on demand!

Storage

• Store cookies in an airtight container at room temp for up to 5 days.
• Freeze unbaked cookie dough balls for up to 3 months.

✨ More Brown Butter Recipes:

• Brown Butter Toffee Blondies
• Brown Butter Toffee Pretzel Chocolate Chip Cookies
• Brown Butter Brownies