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5 from 1 vote

Brown Butter Chocolate Chunk and Walnut Oatmeal Cookies

This is the hands-down, the best cookies I have ever made. Made with fantastic browned butter and loaded with oatmeal, chocolate, and walnuts.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: cookies
Cuisine: American
Servings: 24
Author: Mihaela K. Sebrek

Ingredients

  • 170 grams brown butter (3/4 cup, 6 oz) room temperature
  • 150 grams granulated sugar (3/4 cup, 5.3 oz)
  • 150 grams brown sugar (3/4 cup, 5.3 oz)
  • 2 large eggs room temperature
  • 125 grams all-purpose flour (1 cup, 4.4 oz)
  • 1 teaspoon vanilla extract
  • 250 grams rolled oats (2 3/4 cups, 8.8 oz)
  • 60 grams finely chopped walnuts (1/2 cup, 2.1 oz)
  • 100 grams dark or semi-sweet chocolate chunks or chocolate chips (3.5 oz)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  • In a large bowl add butter and sugars and beat at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of the bowl.
  • Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  • With the mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined, about 1 minute.
  • Using a rubber spatula, gently fold in oats, chocolate, and walnuts.
  • Cover and refrigerate for at least 1 hour.
  • Preheat oven to 180°C (350°F). Line baking sheets with parchment paper.
  • Scoop dough by heaping tablespoonfuls (about 45 grams), and roll into balls. Place about 5 cm apart on prepared pans.
  • Bake for 12 to 15 minutes, rotating pans halfway through baking.
  • Stored in an airtight container at room temperature for up to 5 days.
  • Let cool on the pan for several minutes then transfer to a wire rack to cool completely.
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!