Brown Butter Irish Oat Cookies (Printable)
Chewy, nutty cookies with toasted Irish oats and rich brown butter for a delightful classic treat.
# 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 Steps:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - Place butter in a medium saucepan over medium heat. Cook, stirring frequently, until butter foams and turns deep golden brown with a nutty aroma, approximately 4-6 minutes. Remove from heat and cool for 10 minutes.
03 - In a medium bowl, whisk together flour, oats, baking soda, salt, and cinnamon until thoroughly 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 thoroughly after each addition. Stir in vanilla extract.
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 approximately 2 inches apart to allow for spreading.
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 Advice:
01 -
- The brown butter creates these incredibly deep, toffee-like notes that you just cant get from regular softened butter
- Irish oats have a heartier chew that holds up beautifully against all that richness, giving each cookie real substance
02 -
- Watch the butter like a hawk once it starts foaming because it goes from perfectly browned to burnt in seconds
- If your dough feels too soft, refrigerate it for 30 minutes before baking to prevent excessive spreading
03 -
- Weigh your butter before browning it since some liquid evaporates during the process
- Room temperature eggs blend more easily into the brown butter mixture