Brown Butter Irish Oat Cookies (Printable)
Chewy cookies with toasted Irish oats and rich brown butter, featuring golden edges and a nutty aroma.
# What You 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 (optional)
→ 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 (optional)
12 - 1/2 cup chopped walnuts or pecans (optional)
# How To Make It:
01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - Place butter in a medium saucepan over medium heat. Cook, stirring constantly, until butter foams and turns deep golden brown with a nutty aroma, about 4-6 minutes. Remove from heat and cool for 10 minutes.
03 - Whisk together flour, oats, baking soda, salt, and cinnamon in a medium bowl until well blended.
04 - Combine browned butter, brown sugar, and granulated sugar in a large bowl. Beat until thoroughly combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Gradually add dry ingredients to wet mixture, 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 approximately 2 inches apart.
07 - Bake for 10-12 minutes until edges are golden brown and centers are just set. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- The brown butter creates these incredible toffee notes that make people pause and ask what is different
- Irish oats have a heartier texture that holds up beautifully against all that rich butter flavor
02 -
- That brown butter needs to cool for at least 10 minutes or it will melt your chocolate chips into weird streaks
- Underbaking by about one minute makes these incredibly chewy if that is your preference
03 -
- Watch the butter like a hawk once it starts foaming because it goes from brown to burned in seconds
- Scoop the dough onto the sheets while the butter is still slightly warm for thicker cookies