Brown Butter Honey Oat Cookies
These brown butter honey oat cookies are chewy, nutty and packed with toasted oats, nuts and seeds. Inspired by the flavours of granola but baked into a rich, bakery-style cookie, they’re perfectly balanced with white chocolate and warm honey notes.
Servings: 12 serves
Ingredients
- 130 g butter browned and cooled
- 85 g honey
- 60 g brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 egg yolk
- 150 g all purpose flour
- 100 g rolled oats
- 75 g mixed nuts and seeds
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 200 g white chocolate roughly chopped
Instructions
- Preheat oven to 190°C. Line a tray with baking paper.
- In a bowl, combine browned butter, honey, brown sugar, vanilla extract, egg and egg yolk. Whisk well to combine.
- Mix in flour, rolled oats, mixed nuts and seeds, baking soda, baking powder and salt until a dough forms.
- Gently mix in white chocolate. Cover and refrigerate for at least 20 minutes.
- Scoop dough into balls using a cookie scoop. Place onto prepared tray and flatten slightly with your fingers.
- Bake for 11–13 minutes, until golden on top.
Notes
- Browning the butter adds a deeper, nuttier flavour but can be skipped if needed.
- Chilling the dough helps control spread and improves texture.
- Bake straight from the fridge for thicker cookies, or let the dough sit slightly for more spread.
- Swap nuts, seeds or chocolate based on what you have on hand.