Description
Indulge in the nutty, caramelized goodness of brown butter oatmeal choc chip cookies. Chewy oats, rich chocolate, and the depth of browned butter come together in this irresistible treat that’s perfect for any occasion.
Ingredients
- 150g (10 tbsp) unsalted butter, cubed
- 1 cup all-purpose flour
- 1 1/2 cups rolled oats
- 1 tsp baking soda
- 1/8 tsp kosher salt
- 1 cup tightly packed brown sugar
- 1 large egg (room temperature, ~55g/2oz)
- 1 tsp vanilla extract
- 200g (7 oz) dark chocolate block (70%), chopped into chunks
Instructions
- Preheat Your Oven
- Preheat the oven to 180°C/350°F (160°C fan). Grease and line three baking trays with parchment paper.
- Brown the Butter
- Melt the butter in a small saucepan over medium heat.
- Allow it to simmer for 3–5 minutes, stirring occasionally, until golden-brown bits form at the bottom.
- Pour the browned butter (including the bits) into a large mixing bowl and let it cool for 5 minutes.
- Prepare the Dry Ingredients
- In a separate bowl, whisk together the flour, oats, baking soda, and salt.
- Combine Wet Ingredients
- Add the brown sugar to the cooled brown butter and whisk until combined.
- Stir in the egg and vanilla extract, mixing until smooth.
- Make the Dough
- Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon until just combined.
- Fold in the chopped dark chocolate chunks.
- Shape the Cookies
- Scoop heaping tablespoons of dough onto the prepared trays, spacing them 5 cm (2 inches) apart.
- Flatten each ball to about 8 mm (1/3 inch) thick, reshaping if needed.
- Bake to Perfection
- Bake two trays at a time for 11 minutes, rotating the trays and switching shelves at the 7-minute mark.
- Let the cookies cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Butter Browning: Ensure you don’t skip this step, as it’s key to the cookies’ unique flavor.
- Chocolate Chunks: Chopping your own chocolate creates gooey pockets that melt better than pre-packaged chips.
- Dough Consistency: If the dough is sticky, let it rest for 5–10 minutes before shaping.
- Storage: Store baked cookies in an airtight container at room temperature for up to a week. Freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 11 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: Global