Brown Butter Irish Oat Cookies (Printable version)
Chewy cookies with toasted Irish oats and rich brown butter, featuring golden edges and nutty aroma.
# 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 It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Place butter in medium saucepan over medium heat. Cook, stirring frequently, until butter foams and turns deep golden brown with nutty aroma, 4-6 minutes. Remove from heat and cool 10 minutes.
03 - In medium bowl, whisk together flour, oats, baking soda, salt, and cinnamon until well blended.
04 - In large bowl, combine browned butter, brown sugar, and granulated sugar. Beat until well combined. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla.
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, spacing 2 inches apart.
07 - Bake 10-12 minutes until edges are golden and centers are just set. Cool on baking sheets 5 minutes, then transfer to wire rack to cool completely.
# Expert tips:
01 -
- The brown butter technique transforms ordinary cookies into something extraordinary with almost zero extra effort
- Irish oats give these cookies a chewy, hearty texture that makes them feel like a proper treat
- These cookies stay soft for days, making them perfect for sharing or keeping all to yourself
02 -
- The butter goes from browned to burned quickly, so keep a close eye on it and remove it from heat as soon as it smells nutty
- Letting the browned butter cool completely is crucial, or your cookies will spread too much and have a greasy texture
03 -
- Weigh your flour if possible for the most consistent results every time
- Use room temperature eggs so they incorporate smoothly into the browned butter mixture