Brown Butter Irish Oat Cookies (Print)
Chewy cookies with toasted Irish oats and rich brown butter, featuring golden edges and soft centers.
# Ingredient List:
→ 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 Steps:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Place butter in a medium saucepan over medium heat. Cook, stirring often, until butter foams and turns deep golden brown with a nutty aroma, 4-6 minutes. Remove from heat and let cool for 10 minutes.
03 - In a medium bowl, whisk together flour, oats, baking soda, salt, and cinnamon until well blended.
04 - In a large bowl, combine browned butter, brown sugar, and granulated sugar. Beat until well mixed. Add eggs one at a time, mixing well 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 - Scoop dough by rounded tablespoons onto prepared baking sheets, spacing about 2 inches apart.
07 - Bake for 10-12 minutes, until edges are golden and centers are just set. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Expert Suggestions:
01 -
- The brown butter creates this incredible nutty depth that keeps people guessing whats different about them
- Irish oats give them a satisfying chew that regular rolled oats just cant achieve
- They stay perfectly soft for days, making them ideal for baking ahead
02 -
- Dont rush the brown butter step but also dont walk away, it goes from golden to burnt quickly
- The cookies might look slightly underdone when you pull them out but they continue cooking on the hot baking sheet
03 -
- Use a light-colored saucepan for browning butter so you can actually see the color change
- Weigh your ingredients if possible, as flour measurements can vary dramatically and affect texture