Browned Butter Peanut Butter Oatmeal Chocolate Chip Cookies


I think it’s official. I’m addicted to cooking and baking. Or maybe I’m just have a really really hard time being stuck on the couch for a week. I’m not supposed to be up and about (per Dr’s orders because of the hip surgery – don’t tell my Dr.) but I seriously can’t stop myself from making my way from the couch to the kitchen. I have a fridge full of food just waiting to be made into something so how do I sink into the couch for days without getting up to make something delicious? I mean I have like one million and one things I want to make but I’ll barely have enough time in my lifetime to get those things made and posted so there’s no time for breaks :). Besides I need my daily dose of sugar. I think it keeps my heart beating.

browned butter peanut butter oatmeal chocolate chip cookies | Cooking Classy

Lately I’ve been loving peanut butter and most often I bake and post what I’ve been craving. And browned butter, well if you know me then by now you probably now it’s up there on my top 5 favorite foods. It goes something like, pizza (American style), fruit smoothies, enchiladas, ice cream and browned butter and if it weren’t so bad for me I’d pour it over all four of those other favorite foods :). Really I have too many favorite foods to pick any favorites and I’m far too indecisive to pick. I could spend 10 minutes at the grocery store trying to pick which flavor of ice cream to buy. That’s why I usually end up coming home with three – cookies and cream, cookie dough and chocolate (sometimes Samoa when they have it). It’s probably safe to say I have food problems because I love it all too much (is there such a thing as too much love for food?). That is why these cookies are good for me. They combine all the cookies that I love into one amazing cookie. Yes these have an unnecessarily long name but they’ll have a long lasting reputation. You could just call them “loaded chocolate chip cookies”, or “those cookies with all that stuff” would also be a good choice. Also feel free to make these salted if you’d like by adding a light sprinkling of coarse or Maldon sea salt to the tops after baking. Enjoy!

browned butter peanut butter oatmeal chocolate chip cookies | Cooking Classy browned butter peanut butter oatmeal chocolate chip cookies7.. browned butter peanut butter oatmeal chocolate chip cookies | Cooking Classy


Browned Butter Peanut Butter Oatmeal Chocolate Chip Cookies

Yield: About 17 cookies

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour


  • 10 Tbsp butter , diced (I used salted)
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup old fashioned rolled oats
  • 1 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup creamy peanut butter
  • 1 large egg
  • 1 tsp vanilla extract
  • 3/4 cup milk chocolate chips
  • 3/4 cup semi-sweet chocolate chips
  • optional - Maldon or coarse sea salt


  1. Brown butter in a small saucepan over medium heat (for a stages of browning butter see link here). Remove from heat and pour and scrape browned butter and bits into the bowl of an electric stand mixer and allow to rest 30 - 35 minutes until cool.
  2. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda and salt. Stir in oats, set mixture aside. Add light brown sugar and granulated sugar to cooled butter in bowl of electric stand mixer, and using a paddle attachment, whip mixture on medium speed, 3 - 4 minutes, frequently scraping down sides of bowl. Blend in peanut butter. Add in egg and vanilla and mix until blended. Slowly add in dry ingredients and mix just until combined. Stir in chocolate chips. Scoop dough out and shape into balls, about 3 Tbsp each (I did each one 50g by weight). Transfer to a Silpat or parchment paper lined baking sheet, spacing them at least 2-inches apart*, and bake in preheated oven 10 - 11 minutes (if you make smaller cookies, reduce baking time). Sprinkle tops lightly with sea salt if desired. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool. Store in an airtight container.
  3. *The first batch will to spread more than the second batch (unless you have two ovens and bake both batches at the same time), as the dough rests I'm guessing the oats absorb some of the oils so the cookies won't spread as much while baking. So, I would recommend if your dough has rested for about 20 minutes before baking that you slightly press down on the cookie dough balls to flatten slightly.
  4. Recipe Source: Cooking Classy


  • Averie @ Averie Cooks: One of the most popular (and my most fave recipes) on my site is for Chocolate Chip-PB-Oatmeal Cookies. They’re more choc chip than anything, with hints of PB and a bit of oats, but not much. They remind me of yours, minus the browned butter. Made them a few yrs ago before I got into b.b. as much. Like you, b.b. and PB are faves of mine..these are gorgeous, Jaclyn! April 29, 2013 at 5:50pm Reply

    • Jaclyn: Thanks Averie! Your cookies always look amazing! April 29, 2013 at 9:02pm Reply

  • Mimi @ Culinary Couture: These look PERFECT! I have a similar recipe on my blog sans the browned butter and I call them trifecta cookies cause they have the best of three worlds :) They’re my favorite cookies ever by the way. April 29, 2013 at 6:59pm Reply

    • Jaclyn: Thanks Mimi! April 29, 2013 at 9:01pm Reply

    • Jaclyn: Thanks Mimi! I love that name for them – trifecta cookies! It’s genius :). April 30, 2013 at 7:51pm Reply

  • Kayle (The Cooking Actress): I have an addiction too.
    And I love browned butter.
    And I’m obsessed with these cookies, omg, yum! April 30, 2013 at 6:55am Reply

    • Jaclyn: Glad to hear I have a friend with my same addiction :). April 30, 2013 at 7:50pm Reply

  • Katrina @ Warm Vanilla Sugar: Love this – all my fav cookie ingredients in one :) April 30, 2013 at 7:44am Reply

  • Megan @ For the Love of Cookies: I’ve never used browned butter with peanut butter – it must be amazing! The cookies look great! April 30, 2013 at 8:19am Reply

    • Jaclyn: It is amazing. Their flavors blend so well together. It totally enhances the flavor of the peanut butter. Browned butter enhances everything though :). April 30, 2013 at 7:49pm Reply

  • Jessica@AKitchenAddiction: These cookies would be dangerous for me! PB chocolate chip oatmeal cookies are my favorite! I know that the addition of brown butter would make these irresistible! April 30, 2013 at 10:01am Reply

  • Kristy @ Sweet Treats & More: Funny, I’m working on a peanut butter oatmeal chocolate chip cookie today! These look amazing…and I love browned butter anything as well:)

    I think we should just be neighbors or something! Are you going to Blogher Food this June? April 30, 2013 at 2:48pm Reply

    • Jaclyn: I don’t have plans to go as of now but maybe that will change, are you going? I love how we always have the same taste in food :). April 30, 2013 at 7:46pm Reply

  • Holly @ EatGreatBEGreat: I love chocolate chip cookies and they sound even better when you put peanut butter in them! Love it! April 30, 2013 at 2:53pm Reply

  • Rachel @ Bakerita: As ALL my friends can attest, I’m obsessed with the combo of peanut butter and chocolate, and as you can see from my blog’s recipe index…I don’t hate browned butter either. All in one cookie? Well…that’s heaven. Totally MUST make these. Pinned!! April 30, 2013 at 3:22pm Reply

    • Jaclyn: Thanks for pinning Rachel! April 30, 2013 at 7:45pm Reply

  • Jessica @ Portuguese Girl Cooks: These cookies are pretty much my perfect cookie rolled into one! Hope you are feeling better from your surgery! It’s definitely tough to be on bed rest. May 2, 2013 at 6:08am Reply

    • Jaclyn: Thanks so much Jessica! Yes, definitely doing better, I’ve upgraded to 1 crutch instead of two :) and I can be up and about more which is so nice. I hate sitting still that long, it’s so boring. Thanks for your nice comment! May 2, 2013 at 8:28pm Reply

  • Curry and Comfort: I could eat that entire plate full. :) May 3, 2013 at 4:33am Reply

  • Rosie @ Blueberry Kitchen: Oh yum, these seriously look like the most perfect cookies! May 9, 2013 at 11:50am Reply

  • Alanna {The Bojon Gourmet}: These cookies are BEAUTIFUL! All craggy and rippled on top. They sound incredible, full of all my favorite things. Can’t wait to give them a try! Wishing a speedy recovery to you and your hip! May 10, 2013 at 8:00pm Reply

    • Jaclyn: Thanks so much Alanna! May 10, 2013 at 8:57pm Reply

  • 25 Chocolate Chip Treat Ideas: […] Browned Butter Peanut Butter Oatmeal Chocolate Chip Cookies 2. Biscoff Cookie Dough Dip 3. Chocolate Chip Zucchini Bread Muffins 4. Coconut Chocolate Chip Bars […] May 13, 2013 at 1:22pm Reply

  • annie: I love this site♡♥ great recipes. One question though. This cookie dough is it suppose to be dry? I know it says to roll into balls so i figured it was but it breaks apart while rolling. Just wondering if that is normal. Thank Ya ma’am :-D May 15, 2013 at 5:03pm Reply

    • Jaclyn: Yes, mine was fairly dry compared to a normal cookie dough. I think it’s in part because of the browned butter and the oats so hopefully yours bake up okay. May 16, 2013 at 9:59am Reply

  • Jackie: I was so excited about these cookies but they did not turn out at all. I followed the recipe exactly; even checked every ingredient and amount used and the dough was super dry, fell apart while rolling into balls and the cookies did not spread at all in the oven. I even smooshed the dough balls down a bit before baking. Has anyone else had a similar problem? Perhaps the recipe ratios are off a bit? I’m a pretty experienced baker and have never had a result like this from following a recipe exactly. May 25, 2013 at 8:17pm Reply

    • Jaclyn: I’m so sorry to hear that Jackie! I always check the ingredient amounts several times to make sure I typed them in right so I’m not sure what may have happened?? I’ll have to try them again soon. I would just suggest next time adding more butter 2 – 3 Tbsp more to get more spread and of course hold them together while rolling. Again sorry they didn’t turn out! May 25, 2013 at 8:39pm Reply

  • Genola: I’m just taking these cookies out of the oven and they are beautiful! I followed the recipe exactly and my dough was not at all dry. I formed the dough into balls and refrigerated them for a couple hours before I baked them. They look perfect. The dough tasted great so I’m sure the cookies will too. Thanks for the recipe. June 27, 2013 at 12:46pm Reply

    • Jaclyn: I’m so glad you like these Genola. I love cookie dough :). I always have to taste test before baking, I know it’s not the safest thing but how can I resist? Thanks for your comment! July 5, 2013 at 2:02pm Reply

  • Terri Crider: Just made these, and they are my new favorite cookie! Amazing. Thank you so much for sharing your recipes! July 10, 2013 at 5:27pm Reply

    • Jaclyn: I’m so happy to hear you liked these cookies Terri! Now you’ve got me craving them :). Thanks for your comment! July 10, 2013 at 8:11pm Reply

  • Suzanne: I bake probably four batches of cookies per week, I was excited to make these bc they sounded so good, but the ratios must be off in the recipe, the texture of the cookies was just Bad. No one in my family really liked them, not bc of the flavor but the poor texture. Is the flour/oat amounts right, 1 3/4 c to 1 1/4 cups sugar, that might be why the texture was so bad? August 25, 2013 at 9:57pm Reply

    • Jaclyn: The amounts are right, I’d sort of count the peanut butter as a flour I guess that’s why the ratios are as such. Sorry to hear you didn’t like them! September 6, 2013 at 12:59pm Reply

  • Terri Crider: Jaclyn,
    I’ve made these several times now and absolutely love them! I’m sending them to my son’s class and I want them to be fresh from the oven. Have you made the dough the night before, refrigerated, and then baked next day? If so, do you alter anything? I want them to be as great as baking them fresh, but would like to have as much done as possible the night before! Thanks! Terri October 7, 2013 at 2:45pm Reply

    • Jaclyn: I haven’t ever made the dough the night before but I imagine it would be fine, you just might have to let it thaw at room temp a bit before shaping and baking. October 13, 2013 at 6:15am Reply

  • Kristin H: This is a great cookie recipe! The flavor is really good. These cookies are quite puffy and thick (I don’t like flat cookies), and I actually had to press them down with my hand to flatten them just a bit. I also appreciate, Jacyln, how you specified including the brown bits with the butter. Sometimes, I find recipes confusing where you’re unsure if you should include those brown bits or not. Some people say to strain out the bits, and some say to throw them in, so I’m glad you made that clear. The only difference I made was just making my cookies smaller (I just used my 2-Tbsp cookie scoop) and baked them for 9 minutes. Another great recipe! Thanks! April 22, 2016 at 12:55pm Reply

    • Jaclyn: Thanks Kristin! April 22, 2016 at 1:13pm Reply

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