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  • Brittany Aldridge

Oat & Sesame Chewy Brown Butter Cookies

Chewy, sweet and buttery, and a lil bit salty cookies. These ones are filled with oats and brown butter and pebbled with sultanas and sesame seeds. A little bit savoury and a little bit sweet, these cookies are perfect at any time of day! Read ahead for the recipe!


  • 225 grams (or one cup melted) of unsalted butter

  • 2 cups of all-purpose flour

  • 1/2 cup of rolled oats

  • 1 teaspoon baking soda

  • 1 teaspoon ground coriander seed

  • 1 teaspoon cinnamon

  • 1 teaspoon of flaky salt, plus more for dusting. (I use Maldon)

  • 3 / 4 cup packed of dark brown sugar

  • 1 / 3 cup of caster sugar

  • 2 large eggs

  • 2 teaspoons of vanilla extract

  • 1/2 cup of white sesame seeds, plus more for dusting

  • 1 1/4 cup of sultanas


  • Start with the brown butter as it takes some time to cool. In a milk pan or small pot add butter and then put on the stovetop on medium heat. While the butter melts, stir it occasionally. First the butter will foam considerably, then after about 5 to 7 minutes or so (it could be longer depending on your stovetop) you should start to notice a nutty aroma and an overall darkening of the butter or brown specks. Take the pan off the heat and aside to cool while you work on the rest of the recipe.

  • Preheat the oven to 170°C fan forced (190°C or 375°F). Line two baking trays with baking paper and set aside.

  • In a medium bowl thoroughly whisk together flour, oats, cinnamon, coriander seed, baking soda and 1 teaspoon of salt.

  • In a large bowl, whisk together sugars (making sure there are no big lumps) before adding browned butter. Next add the eggs and vanilla extract, making sure whisking thoroughly after each new addition until mixture is smooth, creamy and the sugar is mostly dissolved.

  • Using a wooden spoon or spatula, fold in the flour mixture until just incorporated, and then fold in the sultanas and sesame seeds. If the mixture is runny at this stage leave it for about 20 - 30 minutes (covered) in the fridge so that the flour can hydrate and the mixture thickens.

  • Scoop out a small handful sized portion (about 3 tablespoons) roll into balls (but don't flatten, mixture will spread when cooked), and place on baking sheets evenly spaced away from each other.

  • Sprinkle the cookies with salt and extra sesame seeds and then bake for around 10 minutes, and let cool slightly before serving. When you first take the cookies out of the oven they should still be soft-ish, they will harden and crisp up as they cool.


  • Cookies will last up to 4 days in an airtight container (if they last that long!).

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