Brown Butter Irish Oat Cookies (Printable)
Chewy oat cookies with brown butter and toasted Irish oats for a nutty twist.
# 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
# How To Make:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Place the butter in a medium saucepan over medium heat. Cook, stirring often, until the 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 the flour, oats, baking soda, salt, and cinnamon until evenly blended.
04 - In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Beat until well mixed. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in chocolate chips or raisins and nuts if using.
06 - Scoop dough by rounded tablespoons onto prepared baking sheets, spacing about 2 inches apart.
07 - Bake for 10-12 minutes, until edges are golden and centers are just set. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- The brown butter gives these cookies a caramel-like richness that makes people think you spent hours developing the recipe
- Irish oats have a wonderful chewy texture that holds up beautifully in baking, unlike instant oats that can disappear
- These cookies strike that perfect balance between crisp edges and soft, tender centers
02 -
- Don't rush cooling the brown butter or you'll end up with melted puddles instead of shaped cookies
- Irish oats are worth seeking out at specialty stores or online, but Scottish oats work as a decent substitute
- These cookies continue cooking on the hot baking sheet, so pulling them out when centers look slightly underdone is the secret to perfect texture
03 -
- Weighing your ingredients, especially the flour, produces more consistent results than volume measurements
- Sprinkle a pinch of flaky sea salt on top immediately after baking for a bakery-style finish