Brown Butter Oatmeal Cookies

Browned Butter Oatmeal Chocolate Chip Cookies

It is always so fun to make a recipe from a great cookbook. It’s even more fun when the recipe is one you’ve had at a restaurant and loved!

That is what happened when I made these cookies from the restaurant and cookbook from All Time The restaurant is small and iconic in Los Felix, California. The food there is fresh and delicious. The cookbook gives you some of the iconic recipes without making you feel you don’t have to go.

I love all their cookies but this one holds a special place in my tummy. I hope you like it as much as I do.  The recipe is great but I also love that you can customize these with lots of add-ins.

Brown Butter Oatmeal Cookies
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All-Time Brown Butter Oatmeal Cookies

This recipe is from the cookbook by the restaurant of the same name. They are absolutely delicious.
Course: Endings, Everything Else
Cuisine: American
Keyword: cookies, cookies, chocolate chip, browned butter, restaurant recipe
Servings: 12 Lg. Cookies


  • 450 grams Unsalted Butter
  • 300 grams Dark Brown Sugar
  • 280 grams All-purpose Flour
  • 225 grams Granulated White Sugar
  • 2-1/2 tsp. Kosher Salt
  • 1 tsp. Baking Soda
  • 2 Lg. Eggs
  • 3 Egg Yolks
  • 300 grams Rolled Oats
  • 150 grams Milk Chocolate Chips


  • The first thing you need to do is brown the butter. I have a great video how to do this on my instagram. Basically let your butter melt over a low flame. Once it's melted you need to pay attention and stir it constantly. The milk solids will start to toast and will give off a nutty aroma. Watch carefully and remove from heat when it is 80% done. It can burn in a second.
  • While your butter is cooling, lets get started. Combine both sugars in a large bowl. I use a stand up mixer, fitted with a paddle attachment.
    Whisk together flour, sugar, salt and baking soda together in an additional bowl and set aside.
  • Once butter is cooled enough, scrape all the butter and bits into bowl with sugar and start to beat. You want a light in color and fluffy consistency.
    Add eggs and egg yolks, one at a time, beating after each. Everything should be smooth and well incorporated.
  • Add the flour mix in two additions. Do not over mix. This will develop the gluten and make a tough cookie. You can finish mixing with a spatula in a folding motion.
    Fold in oats then chocolate chips. Make sure everything is dispersed evenly.
    Let chill in fridge for 20-30 minutes.
    Preheat oven to 375°
  • Portion the dough and roll into balls. I like to use a dasher/icecream scoop to get even portions. I even weigh them. 2 ounces is a great size cookie.
    Place about 2" apart on a parchment lined baking sheet.
  • Bake for 18 minutes, rotating half way through baking.
    Let cool on pan for 5 minutes then transfer to rack to cool completely.

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