Chewy Miso Brown Butter Oatmeal Cookies


You’ll notice that these cookies are baked at 325, which is slightly low temperature when it comes to cookie baking. There is a fair amount of mellow white miso in the dough which tends to caramelize quickly, so the lower oven temp helps temper that tendency. Another thing worth mentioning is that I tested these cookies on several different kinds of baking sheets and found that cookies baked on flimsier non stick baking sheets had a tendency to burn at the edges before their centers were cooked through, while those cooked on standard aluminum rimmed baking sheets cooked perfectly evenly. I highly recommend you invest in a couple of these commercial grade baking sheets which are long lasting and great for roasting and baking all sorts of things, both savory and sweet.

Active Time: 35 Mins

Total Time: 1 hr 20 mins

Chewy Miso Brown Butter Oatmeal Cookies


  • ¾ cup all purpose flour
  • 1 teaspoon salt
  • ¾ tsp baking soda
  • 1 teaspoon ground cinnamon
  • 2 cup old fashioned oats
  • 1¼ cups packed light brown sugar
  • ¼ cup mellow white miso paste
  • 4 teaspoons vanilla extract
  • 1 cup dried sour cherries, (or raisins, or cranberries)
  • Flaky sea salt, for sprinkling


  • 1 cup unsalted butter (2 sticks)
  • 2 large eggs

1. Brown the butter

  • Cook 2 sticks of butter in a medium saucepan over medium heat, swirling the pan often, and whisking occasionally until the milk solids at the bottom of the pan have turned brown and smell very nutty, 9-13 minutes.
  • Transfer the browned butter (be sure to scrape up any brown bits) to a large bowl. Let cool 15 minutes. (You can move on to mixing the dry ingredients while this cools.)
  • Whisk in ¼ cup mellow white miso paste, 1¼ cups light brown sugar, and 4 teaspoons vanilla extract, until well combined and pasty but not smooth.
  • Working one at a time, whisk in 2 eggs until well combined. Continue whisking vigorously for 30 seconds until the mixture is slightly fluffier and a few shades lighter in color.

2. Mix the dry ingredients:

  • In a medium bowl, whisk together ¾ cup flour, 1 teaspoon kosher salt, ¾ teaspoon baking soda and 1 teaspoon ground cinnamon. If you’re not using Diamond Kosher salt, adjust accordingly (Morton’s is much saltier!). Whisk in 2 cups old fashioned oats.

3. Combine and chill:

  • Using a rubber spatula, stir the dry ingredients into the wet ones until well combined. Stir in 1 cup of dried sour cherries (or other dried fruit) until well distributed.
  • Chill the dough (you can cover the bowl with a plate) until it is cool to the touch and has firmed up some (it doesn’t have to be totally rock hard) 25-35 minutes. This is called hydration. Hydrating allows the flour to absorb some of the moisture from the sugar and butter, and the sugar to dissolve, yielding a chewier cookie. It also prevents them from spreading too thin, which would yield a crispier cookie (though less chewy). You can make the dough up to 24 hours in advance and keep it chilled.
  • Let the dough sit at room temperature 15 minutes before portioning out and baking if working from rock hard, cold dough.

4. Bake

  • Arrange 2 oven racks in the center-most racks of the oven. Preheat the oven to 325. Line two baking sheets with double sheets of parchment paper. (The miso paste in these cookies tends to brown quickly so an additional sheet of parchment helps to retard the browning so the bottoms don’t burn before the cookies are cooked.
  • Using a 2 ounce ice cream scoop or ¼ cup measure, portion out 12 scoops of dough and divide them evenly between 2 parchment-lined rimmed baking sheets. They should have 1½ inches of space between them to avoid crowding.
  • Bake cookies, rotating sheets if cookies are browning very unevenly (otherwise, just leave them alone), until golden brown at the edges, and no longer wet, 15-20 minutes. (Your specific oven will greatly determine the timing on this so just keep an eye on things--every oven has its own personality.) This is kind of annoying, but you’ll probably have one extra cookie worth of dough left over that you’ll have to bake after the first batch comes out. Alt solution: eat the remaining cookie dough, it’s flippin’ delish, or roll it into a ball and freeze it for the next time you have an intense sugar craving.
  • Immediately sprinkle the tops with flaky sea salt while still warm. Let cool partially on baking sheets before transferring to a wire rack to finish.

Filed Under: