Brown Butter Irish Oat Cookies (Printable Version)
Chewy cookies with toasted Irish oats and rich brown butter, featuring deep caramel flavors and delightful nutty undertones.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 1 1/2 cups old-fashioned Irish oats
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1/2 tsp ground cinnamon
→ Wet Ingredients
06 - 1 cup unsalted butter
07 - 1 cup packed light brown sugar
08 - 1/4 cup granulated sugar
09 - 2 large eggs
10 - 2 tsp vanilla extract
→ Add-ins
11 - 1 cup chocolate chips or raisins
12 - 1/2 cup chopped walnuts or pecans
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Place butter in a medium saucepan over medium heat. Cook, stirring often, until butter foams and turns deep golden brown with a nutty aroma, 4-6 minutes. Remove from heat and let cool for 10 minutes.
03 - In a medium bowl, whisk together flour, oats, baking soda, salt, and cinnamon until well combined.
04 - In a large bowl, combine cooled browned butter, brown sugar, and granulated sugar. Beat until well blended. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
05 - Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in chocolate chips or raisins and nuts if using.
06 - Drop rounded tablespoons of dough onto prepared baking sheets, leaving about 2 inches of space between each cookie.
07 - Bake for 10-12 minutes until edges are golden brown and centers are slightly set. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- The brown butter gives these cookies an incredible depth that regular butter just cant achieve
- Irish oats create the perfect chewy texture that holds up beautifully in baked goods
- These cookies strike that rare balance between being special enough for company and simple enough for a Tuesday afternoon
02 -
- If you add the eggs to hot butter, youll end up with scrambled eggs in your dough, so patience during the cooling step is nonnegotiable
- Irish oats are worth seeking out, but if you absolutely cant find them, thick-cut rolled oats will work in a pinch
- These cookies continue baking on the hot sheet, so pulling them out when centers look slightly soft is the secret to perfectly chewy results
03 -
- Weighing your butter instead of using cup measurements makes browning more predictable since water content varies between brands
- If your dough feels too soft to scoop, refrigerate it for 20 minutes until it firms up slightly
- These freeze beautifully either as dough balls or baked cookies, so double the batch and thank yourself later