David Nayfeld's Brown Butter Chocolate Chip Oatmeal Cookies. Credit: Eric Wolfinger

David Nayfeld's Brown Butter Chocolate Chip Oatmeal Cookies

Name: David Nayfeld's Brown Butter Chocolate Chip Oatmeal Cookies
Prep time: 900 s
Cook time: 900 s
Total time: 2700 s
Yield: 1
Cuisine: American
Ingredients: Unsalted butter: 2 sticks; Packed brown sugar: 1.25 cups; Vanilla extract: 1 tbsp; Large eggs: 2; Whole-wheat flour: 2 cups; Baking soda: 1 tsp; Kosher salt: 2 tsp; Rolled oats: 2 cups; Dark chocolate chips: Scant 1.5 cups; Flaky sea salt for finishing: 1/4 tsp

03 Sep 2026

David Nayfeld

Chef

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Difficulty

Easy

Total Time

45MIN

Cuisine

American

Ingredients

Unsalted butter: 2 sticks

Packed brown sugar: 1.25 cups

Vanilla extract: 1 tbsp

Large eggs: 2

Whole-wheat flour: 2 cups

Baking soda: 1 tsp

Kosher salt: 2 tsp

Rolled oats: 2 cups

Dark chocolate chips: Scant 1.5 cups

Flaky sea salt for finishing: 1/4 tsp

“I’m not a big lover of raisins but I do love the flavor of oatmeal, so the perfect combo for me is one with both oatmeal and also chocolate chips,” says David Nayfeld. Pro tip: The cookie dough can be portioned and frozen. When you’re ready to bake the cookies, place the frozen portions on a lined sheet pan and let them stand at room temperature for 20 minutes before baking.

How to make Brown Butter Chocolate Chip Oatmeal Cookies

01.

Make the Cookies

Preheat the oven to 350°F. Line a sheet pan with parchment paper.
Melt the butter in a small saucepan over high heat. Cook until it turns chestnut brown, 4 to 5 minutes. Remove from the heat and let cool for 5 minutes.
In a medium bowl, vigorously whisk together the cooled brown butter, brown sugar, vanilla, and eggs until the mixture lightens in color and becomes creamy, about 1 minute.
In a separate bowl, sift together the flour, baking soda, and kosher salt.
Using a rubber spatula, stir the flour mixture into the butter mixture until combined. Fold in the oats and chocolate chips.
Using a No. 10 (3 oz) ice cream scoop, portion the dough and roll each portion into a ball. Arrange the balls on the prepared sheet pan about 2 inches (5 cm) apart.
Bake for 8 minutes. Rotate the pan from front to back, then continue baking until the cookies are lightly golden, about 3 minutes more.
Remove the cookies from the oven and sprinkle with the flaky sea salt. Let cool on the pan for 10 minutes before serving.
Storage: Let the cookies cool completely, then store them in an airtight container at room temperature for up to three days.

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03 Sep 2026

Chef Enthusiast

Home Cooking

The Chef

David Nayfeld is the executive chef and co-owner of Che Fico in San Francisco, where he merges California’s seasonal bounty with Italian traditions and his family’s Jewish-Roman roots. With a pedigree honed in Michelin-starred kitchens and a passion for community advocacy, Nayfeld’s approach blends bold flavors, refined techniques, and a deep sense of purpose.

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