Brown Butter Oatmeal Chocolate Chip Cookies have a hint of toasted brown butter flavor and are sprinkled with coarse sea salt before baking. Meet your new favorite cookie recipe!
Have I ever told you we have the best neighbors in the entire world? Mike and Deb are two of the kindest people we know who I think truly adore our kids, ie listen with genuine interest while Lincoln goes on about whatever he’s currently excited about, and Cameron shows them his shoes for the 400th time, anytime we see them. They’re inspiring examples of how neighbors should take care of each other.
With Gwen here now we have very limited free time which means our grass has gotten a little unruly, and Mike has on more then one occasion zipped right past his property line while cutting his grass and continued on across both our front and back yards. We are simultaneously horrified because we hate feeling like a burden to our neighbors, and immensely grateful because, well of course. They’re just the best.
To show our appreciation, I’ve been baking them cookies, and gluten free Brown Butter Oatmeal Chocolate Chip Cookies were this weekend’s delivery. Shhh – don’t tell Mike and Deb, but I may have snuck a cookie or two before sending the boys over with a plate of these babies, chocolate still warm from the oven.
In my defense – could YOU resist?!
Kicked Up Oatmeal Chocolate Chip Cookie
While this cookie recipe might sound fancy, it’s a standard, gluten free oatmeal cookie recipe with the addition of dark chocolate chips, a sprinkling of coarse sea salt, and brown butter which lends a warm and toasty flavor to each bite.
The only way I can describe the flavor or scent of brown butter is that it reminds me of a campfire. Not smokey, just…warm. It’s so delicious, so easy to make, and I’m thinking that no oatmeal cookie base should ever be made with out it.
Whether you make these cookies for your neighbors, a friend, or your cookie loving-self – everyone will adore them!
How to Make this Recipe
Start by browning salted butter. Like I said, this sounds fancy but all you’re basically doing is sauting butter.
Melt the butter in a skillet over medium heat then start swirling the skillet when it begins to foam and sizzle. Keep swirling, scraping down the sides of the skillet every now and again, until the butter is the color of maple syrup. Voila – you now have brown butter!
Scrape the butter into a dish to cool completely – you can do this a day ahead of time if you like. Store in the refrigerator.
I’m telling you – the scent of warm brown butter will make you ALL kinds of happy. Warm, toasty – irresistable!
Add the cooled brown butter to the bowl of an electric mixer, or to a large glass bowl if you’re using a hand held mixer, with granulated sugar and brown sugar then cream. Add an egg and vanilla then mix until the egg is just combined.
Next add gluten-free “measure for measure” flour, I like Bob’s Red Mill GF 1-to-1 Baking Flour, baking soda, and salt then mix to combine. Finally, add gluten-free old fashioned oats and gluten free dark chocolate chips then mix to combine.
Scoop 2 Tablespoons worth of dough into your hands then roll into a ball and slightly flatten, and then place on a half sheet pan lined with a silpat or parchment paper and sprinkle with coarse sea salt. I like Morton Coarse Sea Salt — Maldon finishing salt is great too!
Bake at 350 degrees for 8-10 minutes or until the edges are golden brown and the top is still a little gooey. Mine take exactly 10 minutes. Cool for a few minutes on the baking sheet before transferring to a cooling rack to cool completely.
I hope you love these crispy, chewy-gooey, sweet, salty, toasty, PERFECT Brown Butter Oatmeal Chocolate Chip Cookies! Enjoy!
More Gluten Free Cookies You’ll Love
- Gluten Free Chocolate Chip Cookies
- Gluten Free Sugar Cookies
- Gluten Free Sugar Cookie Bars
- Gluten Free Peanut Butter Blossoms
- Chocolate Chip Cookie Granola
- Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies
- Gluten Free Ginger Molasses Cookies
- Almond Flour Chocolate Chip Cookies
Equipment
Ingredients
- 1/2 cup salted butter, 1 stick
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 3/4 cup gluten free flour, I like Bob's Red Mill Gluten Free 1-to-1 Flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/2 cups certified gluten-free old fashioned oats
- 1 heaping cup gluten free dark chocolate chips, I like Enjoy Life Dark Chocolate Morsels
- coarse sea salt or finishing salt
Directions
- Add butter to a medium-sized skillet over medium heat. Melt butter then start slowly swirling the skillet when the butter begins to sizzle. Continue swirling the skillet, scraping down the sides every now and again, until butter is deep golden brown in color, like maple syrup, 3-4 minutes. Be careful as it can quickly go from brown to burnt. Scrape brown butter into a dish then set aside to cool completely. Can be made a day ahead of time — store in the refrigerator.
- Once browned butter has cooled, add it to the bowl of an electric mixer or a large glass bowl if using a handheld mixer. Add both sugars then beat until well combined. Scrape down the sides of the bowl then add the egg and vanilla and mix until egg is just combined.
- Scrape down the bowl then add flour, baking soda, and salt and mix until just combined. Add oats and chocolate chips then mix until combined. Cover dough then refrigerate for at least one hour or up to 72 hours.
- Preheat oven to 350 degrees then line a half sheet pan with a silpat or parchment paper. Scoop 2 Tablespoons worth of dough into your hands then roll into a ball and slightly flatten (if you've refrigerated the dough longer than one hour you may need to let the dough sit out and soften for a bit first). Sprinkle tops with sea salt then bake for 8-10 minutes or until cookies are golden brown around the edges. Let cool slightly before transferring to cooling racks to cool completely.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
We have two recently diagnosed Celiacs in our house. I did not expect GF cookies to be this good! Thank you!!
Thrilled to hear that, Alison! Thank you so much for your feedback and recipe rating!
Would it ruin the flavor of the cookie if I went up to 2 teaspoons vanilla, or a full tablespoon?
If you love a strong vanilla flavor, that should be fine!
Unfortunately, these were not good. Very, very dry. I live at altitude so that may be the problem. Love a lot of your recipes though.
Hey Julie, I’m sorry to hear that! Is it typical for baked goods to dry out at high altitude? Is it possible any of the ingredients were mismeasured? I haven’t received this feedback before!
These are the absolute best gluten free cookies!! I made a double batch and shared with some non gluten free friends and they loved them too!
I’m so, so glad you loved them, and they were good enough to share, Paulette! Thank you so much for your feedback and recipe rating!
These were so yummy!
Brown butter is my new favorite thing so I was thrilled when I saw this recipe. I skipped chilling the dough and cooled the butter only briefly and they still turned out great. I thought maybe they would really spread out when baked, but they didn’t!
So glad to hear this recipe was a hit for you, Kara! Thank you so much for your feedback and recipe rating!