Brown Butter Cookies with Oats
Prep time: 
Cook time: 
Total time: 
Serves: 48
  • 220g (or ¾ cup + 3 tablespoons + 1½ teaspoons) unsalted butter
  • 250g (or 1 cup + 2 tablespoons, packed) dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla paste (or extract)
  • 250g (or 2 cups) all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 50g (or ½ cup + 1 tablespoon) rolled oats
  1. First, brown the butter by placing it in a saucepan and heating gently until the butter has completely melted. Then heat the butter over medium-high heat, until it turns a deep caramel color and starts to smell like toasted hazelnuts (for step-by-step instructions, check out my post 'Browning Butter' under 'Basics and Tips'). Once the butter has browned, pour in a heatproof bowl, scraping the caramelized milk solids out of the pan and into the bowl with a rubber spatula. Leave to cool to room temperature.
  2. Using a mixer, cream the brown butter with the sugar until soft and fluffy. Add the egg and vanilla and mix until incorporated. Stir in the flour, baking soda, salt and cinnamon. Once the butter mixture has absorbed the dry ingredients, give the dough a quick mix whiz with the mixer. Finally stir in the oats. Place the bowl in the fridge to cool for 30 minutes.
  3. Preheat the oven to 175°C or 350°F (standard oven setting) and line a cookie sheet with baking parchment.
  4. Once the dough has chilled, roll the dough into 48 little balls. Place the dough balls 4-cm (1,5-inch) apart on the prepped cookie sheet and bake the cookies for 15 minutes. Take the cookies out of the oven and leave to cool on the cookie sheet for extra crunch.
  5. Can be stored in an airtight container for about a week.
If you have already made brown butter, use 170g (or ¾ cup) of brown butter.
Recipe by The Tough Cookie at