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browned butter oatmeal cookies

Brown Butter Oatmeal Peanut Butter Cookies

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Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 40 minutes
Total Time 1 hour 12 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 sheet pan
  • 1 Parchment paper roll or 2 silicone baking mats
  • 1 Medium saucepan
  • 2 Mixing bowl
  • 1 Stand mixer or hand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wooden spoon
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack
  • 1 Cookie scoop 1.5 tablespoons

Ingredients
  

  • 1 cup unsalted butter cut into pieces, browned and cooled
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 3/4 cup creamy peanut butter room temperature
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 2 cup old-fashioned rolled oats
  • 1/2 cup roasted peanuts chopped
  • 1/2 cup mini chocolate chips optional
  • 2 tablespoon milk as needed

Instructions
 

  • Brown the butter in a medium saucepan over medium heat, stirring until amber with nutty aroma and brown specks, then pour into a bowl and cool 15 minutes to just warm.
  • Heat oven to 350°F (175°C) and line two sheet pans with parchment or silicone mats.
  • In a bowl whisk flour, baking soda, baking powder, and salt until combined.
  • In a large mixing bowl beat browned butter, brown sugar, and granulated sugar on medium speed until creamy and slightly lightened, 2 minutes.
  • Beat in peanut butter until smooth and fully incorporated, 45 seconds.
  • Add eggs one at a time, beating well after each, then mix in vanilla.
  • Add dry ingredients and mix on low just until a few flour streaks remain.
  • Fold in oats, chopped peanuts, and chocolate chips if using until evenly distributed; add milk only if dough seems dry and crumbly.
  • Chill dough in the refrigerator for 30 minutes to firm slightly for thicker cookies.
  • Scoop 1.5-tablespoon portions onto prepared sheets spacing 2 inches apart.
  • Bake one sheet at a time for 10 to 12 minutes until edges are set and centers look slightly underdone.
  • Cool cookies on the sheet for 10 minutes to finish setting, then transfer to a wire rack to cool completely.

Notes

Browning the butter deeply but not burning it is key to a toasty, butterscotch flavor—look for silent foam and browned milk solids before pulling it off the heat. Because brown butter loses moisture, the dough can vary; if it looks dry, add milk a teaspoon at a time until it holds together when scooped. For chewier cookies, slightly underbake and let them finish on the hot pan; for crisper edges, bake to a deeper golden brown. Old-fashioned oats give the best texture, while quick oats will make the cookies more cakey. Try a flaky salt sprinkle before baking, swap in crunchy peanut butter for extra bits, or freeze scooped dough balls for up to 2 months and bake from frozen adding 1 to 2 minutes.
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