Brown Butter Chocolate Chunk and Walnut Oatmeal Cookies
Prep time
Cook time
Total time
Serves: 25-30
  • 170 grams (3/4 cup, 6 oz) brown butter, room temperature
  • 150 grams (3/4 cup, 5.3 oz) granulated sugar
  • 150 grams (3/4 cup, 5.3 oz) brown sugar
  • 2 large eggs, room temperature
  • 125 grams (1 cup, 4.4 oz) all-purpose flour
  • 1 teaspoon vanilla extract
  • 250 grams (2¾ cups, 8.8 oz) rolled oats
  • 60 grams (1/2 cup, 2.1 oz) finely chopped walnuts
  • 100 grams (3.5 oz) dark or semi-sweet chocolate chunks or chocolate chips
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  1. In a large bowl add butter and sugars and beat at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl.
  2. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
  4. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined, about 1 minute.
  5. Using a rubber spatula, gently fold in oats, chocolate and walnuts.
  6. Cover and refrigerate for at least 1 hour.
  7. Preheat oven to 180°C (350°F). Line baking sheets with parchment paper.
  8. Scoop dough by heaping tablespoonfuls (about 45 grams), and roll into balls. Place about 5 cm apart on prepared pans.
  9. Bake for 12 to 15 minutes, rotating pans halfway through baking.
  10. Stored in an airtight container at room temperature for up to 5 days.
  11. Let cool on the pan for several minutes them transfer to wire rack to cool completely.
Recipe by Bite It Quick at