After eating excessive amounts of Christmas cookies for at least two weeks solid, I have to admit that it took me a few days after returning home from my holiday vacation to get my baking enthusiasm back.  I do not make New Year’s resolutions per se, but a new year, inherently makes me think about which areas of my life I would like to try to improve.  In the few weeks before Christmas, I was buying butter in bulk, 12 pounds at a time!  While I genuinely believe there is no true taste and texture replacement for butter in baking, I find myself wanting to at least decrease the amount of butter (and saturated fat) in some of my recipes that would be conducive to fat replacement.

Unsweetened applesauce, pumpkin puree and Greek yogurt are three great replacements for part of the fat source in many recipes.  For most cakes, muffins, quick breads and cookies, you can generally replace half of the butter or oil that a recipe calls for with equal parts of one of these alternatives.  You likely will not even notice much change in taste or texture other than the added bonus of a more moist and soft product.

Brown Butter Oatmeal White Chocolate Chip Cookies {Satisfy My Sweet Tooth}

For these Brown Butter Oatmeal White Chocolate Cookies, I replaced half of the butter that the recipe called for with unsweetened applesauce.  The cookies stayed perfectly soft and chewy for 5 days and counting.  The sweet white chocolate chips are a perfect balance to the nutty toasted oats in this cookie and the mix-ins you could add or substitute in this cookie are endless.  Raisins, milk or dark chocolate chips and any kind of nut you like would make perfect additions to this lightened up cookie recipe.

I served these cookies crumbled over cinnamon ice cream for dessert one night and the combination of the cinnamon ice cream with these soft oatmeal cookies was divine!

Brown Butter Oatmeal White Chocolate Chip Cookies {Satisfy My Sweet Tooth}

Brown Butter Oatmeal White Chocolate Cookies

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Yield: 18 cookies

Wonderfully nutty flavor from toasted oats and brown butter baked into thick, soft cookies studded with white chocolate chips


  • 4 cups rolled oats
  • 1/2 cup flour
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (8 Tbsp) unsalted butter
  • 1/2 cup unsweetened applesauce
  • 1 1/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup white chocolate chips


  1. In a large saucepan, heat 2 cups of the oats over medium-high heat for a few minutes until lightly browned and toasted.
  2. In a food processor, pulse remaining 2 cups of oats into a fine powder.
  3. In a medium bowl, combine toasted oats, ground oats, flour, baking soda and salt and set aside.
  4. Preheat oven to 375 degrees and line 2 baking sheets with parchment paper.
  5. In a medium saucepan, heat butter over medium heat, whisking constantly. The butter will begin to foam and then brown at the bottom. Watch the butter closely and remove it from heat immediately when you begin to notice browning, so that the butter does not burn. Immediately pour the browned butter into a large mixing bowl and set aside to cool for 5 minutes.
  6. Add the applesauce and brown sugar to the butter and mix well.
  7. Mix in the egg and vanilla.
  8. Add dry ingredients in two increments and mix well.
  9. Mix in the white chocolate chips.
  10. Refrigerate dough for 30 minutes (you could skip this step, but it will result in thicker cookies).
  11. Form dough into 2-inch balls and place onto prepared baking sheets.
  12. Bake 10-12 minutes or until edges are set.
  13. Cool for 5 minutes on baking sheets and then move to a wire rack to cool completely.
  14. Recipe adapted from Whole Grains for a New Generation by Liana Krissoff

Brown Butter Oatmeal White Chocolate Chip Cookies {Satisfy My Sweet Tooth}

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15 Comments ( Reply )

  1. Anna @ hiddenponies
    Jan 08, 2013 @ 9:43 am

    I love oatmeal cookies, and these look perfect!


  2. Elaine @ Cooking to Perfection
    Jan 08, 2013 @ 3:01 pm

    I love replacing the fat in recipes with healthier alternatives. These look great! The idea of crumbling them over ice cream sounds amazing.


    • Mercedes
      Jan 08, 2013 @ 6:43 pm

      Crumbling them over ice cream sort of defeated the purpose of replacing the fat, but I just had to try it!


  3. a farmer in the dell
    Jan 08, 2013 @ 4:40 pm

    These sound terrific! And I love that you crumbled them over ice cream. And cinnamon ice cream? Ah-mazing!


    • Mercedes
      Jan 08, 2013 @ 6:50 pm

      Thank you, I just had to try the oatmeal cookies with the cinnamon ice cream and I am so glad that I did!


  4. Spencer
    Jan 08, 2013 @ 5:51 pm

    Looks absolutely delicious! I would so love to try some.


    • Mercedes
      Jan 08, 2013 @ 6:49 pm

      Thank you Spencer!


  5. Cassie | Bake Your Day
    Jan 08, 2013 @ 6:40 pm

    Oatmeal cookies are my #1 favorite and I didn’t think they could get better but you did it with brown butter!!


    • Mercedes
      Jan 08, 2013 @ 6:49 pm

      I actually thought of you with these because I know you love oatmeal as much as I do Cassie!


  6. Laura (Tutti Dolci)
    Jan 08, 2013 @ 6:59 pm

    You put all of my favorite things into one cookie, love!


  7. Luv What You Do
    Jan 08, 2013 @ 8:45 pm

    You always have the BEST cookie recipes. I don’t have enough days in the week to make all of these, but I wish I did!


    • Mercedes
      Jan 10, 2013 @ 1:29 pm

      That is so sweet of you to say, thank you!


  8. emily (a nutritionist eats)
    Jan 08, 2013 @ 9:31 pm

    These cookies sound great! (especially crumbled over cinnamon ice cream!) And almost 100% whole grain!


    • Mercedes
      Jan 10, 2013 @ 1:30 pm

      Thanks Emily! I wonder what would happen if I replaced all of the flour with ground oats? I will have to try it sometime!


  9. Jessica@AKitchenAddiction
    Jan 10, 2013 @ 12:25 pm

    Love how you crumble these over ice cream!


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