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Salted Brown Butter Coffee Oatmeal Chocolate Chunk Cookies

Cozy salted brown butter oatmeal chocolate chunk cookies make the ultimate holiday treat. Old-fashioned oatmeal chocolate chip cookies get a beautiful makeover with nutty brown butter, hints of coffee, and rich dark chocolate chunks in every bite. Don't forget a little sprinkle of sea salt on top!

Course Cookie, Dessert, Nut Free
Cuisine American
Keyword brown butter oatmeal chocolate chip cookies, coffee oatmeal chocolate chunk cookies, oatmeal chocolate chip cookies, oatmeal chocolate chunk cookies
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 16 cookies
Author Monique Volz of AmbitiousKitchen.com


  • Wet ingredients:
  • 3/4 cup salted butter (1 ½ sticks), cut into pieces
  • 1 cup packed brown sugar
  • 1 egg, at room temperature
  • 1 teaspoon vanilla extract
  • For the dry ingredients:
  • 1 ¼ cup all-purpose flour
  • 1 cup old fashioned rolled oats
  • 1 tablespoon instant coffee granules or espresso powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 (3.5oz) 70% dark chocolate bar, coarsely chopped (or 3/4 cup chocolate chips)
  • Maldon sea salt, for sprinkling on top


  1. First, brown your butter: add butter to a medium saucepan or skillet and place over medium heat. The butter will begin to melt, crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan, this usually happens once it foams. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning, making sure you scrape all the yummy brown bits from the pan with a rubber spatula; this is where the flavor is!
  2. Set aside the brown butter to cool for 10-15 minutes, do not skip cooling the brown butter. Preheat your oven to 350 degrees F while the brown butter cools. Line a large baking sheet with parchment paper. Feel free to clean up your kitchen a bit here too if you want to pass the time.
  3. Next add every last bit of brown butter to the bowl of an electric mixer, then add in brown sugar, egg and vanilla extract; mix on medium-high speed until well combined, about 1 minute. You can also mix these by hand using a whisk and wooden spoon -- no problem!
  4. Add the dry ingredients: flour, oats, espresso powder/instant coffee, baking soda and salt. Beat on medium speed until just combined, about 1 minute. Next, fold the chocolate chunks into the dough.
  5. Use a medium cookie scoop to grab a large heaping tablespoon or two of dough. Roll dough into balls and place on the prepared cookie sheet, leaving at least 2 inches of space between each cookie. Bake for 9-11 minutes or until just BARELY golden brown on the edges. Do not overbake!
  6. Allow cookies to cool on the cookie sheet for 5-10 minutes before transferring to a wire rack to finish cooling completely. Sprinkle cookies with a little fancy sea salt and serve. Makes about 14-16 big cookies. Feel free to double the recipe to serve more!

Recipe Notes

If you like a more oat-ier, heartier, thicker cookie, you can add ½ cup more oats to the recipe.

FYI: you can refrigerate the dough (well-covered so it doesn’t dry out) for up to 24 hours. Set out dough for 30 minutes at room temp before baking.

Read our full post here to learn how to freeze cookie dough and baked cookies!