Brown Butter Chocolate Chunk Oatmeal Cookies

You know those cookies that are soft in the center, crispy around the edges, and filled with melty chocolate chunks? Yeah, these are those cookies.

My Brown Butter Chocolate Chunk Oatmeal Cookies are the perfect mix of chewy, buttery, and rich with a hint of toasted flavor from the brown butter. The oats add a little texture, the brown sugar makes them soft, and the chocolate chunks? They take them over the top.

Why You’ll Love These Cookies

• Brown butter gives them that deep, nutty flavor that makes every bite extra special.

• Oats add the perfect texture, just enough chew without feeling heavy.

• Chocolate chunks melt beautifully and give you big pockets of chocolate in every bite.

• They’re easy to make, no mixer needed, and ready in under 30 minutes (plus a quick chill time!).

Ingredients

• 1 egg + 1 egg yolk

• 1 cup light brown sugar, packed

• 1½ sticks unsalted butter, browned and cooled (¾ cup)

• 2 tsp vanilla extract

• ½ tsp baking soda

• ½ tsp salt

• 1⅓ cups all-purpose flour

• ½ cup oats

• ½ cup semi-sweet chocolate chunks

Instructions

1. Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, whisk together the brown sugar and cooled brown butter until smooth. Stir in the vanilla. Add the egg and egg yolk, and mix until combined.

3. Stir in the baking soda, salt, and flour. Add the oats and mix until just combined, then fold in the chocolate chunks.

4. Scoop the cookie dough into a container and refrigerate for about 10 minutes. This helps the cookies bake up thick and chewy.

5. Scoop dough onto your baking sheet and bake for 8–12 minutes, until the edges are golden brown and the centers still look a little soft.

6. Let the cookies cool on the baking sheet before transferring to a wire rack. Enjoy warm or store in an airtight container for later (if they last that long!)

Tips for Perfect Cookies

• Don’t skip browning the butter, it adds so much flavor! Keep stirring until you see those golden brown bits at the bottom.

• Slightly underbake for the perfect soft, chewy texture.

• Let the butter cool completely before mixing, or your cookies might spread too much.

• Chill the dough for thicker, bakery-style cookies.

These cookies are cozy, buttery, and just the right amount of sweet, perfect for fall baking, after-school snacks, or whenever you’re craving something warm and chocolatey. I love making a double batch because they always disappear fast!