These oatmeal chocolate chip cookies are soft, chewy, and perfectly sweet. The cardamom blooms in the brown butter, giving each bite a toffee-like richness that's fragrant and incredibly good with gooey, melted chocolate.
Lately, I've been baking a batch almost every afternoon while my girls are at school. If you've got school-age kids, you know the routine; they walk in, backpacks hit the floor, and suddenly everyone's starving...
That's why these cookies have officially become our after-school ritual (and honestly, I'm not mad about it.)
If you love baking cookies (like us), then you must try my tahini chocolate chip cookies next!
Let's Gather What You'll Need
Here's what you'll need to make these brown butter cardamom oatmeal chocolate chip cookies:
- Butter: One stick (½ cup).
- Cardamom & cinnamon: These warm spices bloom right in that butter.
- Oats: Rolled oats give the cookies a chewy, comforting bite.
- Flour: Simple all-purpose flour keeps them soft.
- Leavening: A little baking powder and soda for lift and that tender crumb.
- Sugars: Light brown for chew, granulated for that familiar sweetness.
- Egg, milk, and vanilla: The trifecta of richness and moisture.
- Chocolate chips: Use your favorite brand.
- Sea salt: It will add more flavor and bring out the sweetness.
The Brown Butter Details
Browning the butter is everything in these cookies. Right when you add the butter into the saucepan, it slowly starts to melt, and just before the solids start to brown, that's when I like to toss in the cardamom and cinnamon. They bloom right in the heat, getting rid of that raw spice flavor.
From there, the oats, sugar, and chocolate all come together into the dreamiest dough. It's simple, but it never stops feeling a little bit special.
How do I know when the butter is browned enough?
When the butter starts to foam, look for tiny brown specks at the bottom of the pan. That's your cue. It should smell nutty and toffee-like, not burnt.
The moment you think, "Oh, wow, that smells amazing," it's ready.
Why do You Chill the Dough Before Baking?
Chilling the dough helps bloom the flour, and the butter starts to firm up again, so your cookies bake thick and chewy instead of spreading too thin.
Keep these oatmeal cookies in an airtight container at room temperature for up to 3 days (if they last that long).
I love to pop one in the microwave for 8 seconds before enjoying it so that the chocolate becomes gooey again. Enjoy!
Print
Brown Butter Cardamom Oatmeal Chocolate Chip Cookies
- Total Time: 37 minutes
- Yield: a dozen cookies
Description
These brown butter oatmeal chocolate chip cookies are soft, chewy, and perfectly sweet with cardamom, cinnamon, and rich semi-sweet chocolate chips.
Ingredients
- ½ cup ( 1 stick) unsalted butter
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ¼ cup brown sugar, packed
- ½ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ¼ cups all-purpose flour
- 1 cup rolled oats
- ¼ teaspoon sea salt
- ⅓ cup semisweet chocolate chips (or measure with your heart)
Instructions
- In a small saucepan over medium-low heat, melt the butter. Once it begins to foam, add the cardamom and cinnamon, swirl the pan occasionally until you see golden bits forming on the bottom, and the butter smells nutty.
- Pour the browned butter into a mixing bowl. Add the brown sugar, granulated sugar, milk, and vanilla extract, whisking to help the butter cool slightly before adding the egg.
- Whisk in the egg until smooth and glossy.
- To the same bowl, add the flour, oats, and sea salt. Stir with a spatula until combined.
- Stir in the chocolate chips until evenly distributed throughout the dough.
- Refrigerate the bowl for 15 minutes to help the butter firm up and the flavors deepen. Meanwhile, preheat the oven to 350°F (180°C).
- Line a baking sheet with parchment paper. Use a #40 cookie scoop (about 1 ½ tablespoons each), portion the dough onto the tray, spacing evenly (keep in mind, these will spread).
- Bake for 12 minutes.
- Remove from the oven and gently slam the tray on the countertop to create those signature ridges.
- Let the cookies rest on the tray for 5 minutes before transferring to a wire rack.
- Prep Time: 10 minutes
- Chill Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baked
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