Brown Butter Oatmeal Chocolate Chip Cookies
A sophisticated twist on a classic, these cookies feature nutty brown butter, hearty rolled oats, and decadent pools of dark chocolate chunks.
Ingredients
Scale
- 1 cup Unsalted Butter
- 1 and 1/2 cups All-Purpose Flour
- 3 cups Old-Fashioned Rolled Oats
- 1 cup Brown Sugar, packed
- 1/2 cup Granulated Sugar
- 2 Large Eggs
- 1 tablespoon Vanilla Extract
- 1 teaspoon Baking Soda
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Fine Sea Salt
- 1 and 1/2 cups Dark Chocolate, chopped
- Flaky Sea Salt, for garnish
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Melt butter in a saucepan over medium heat, cooking until it foams and turns amber with a nutty scent. Pour into a bowl to cool slightly.
- Whisk the cooled brown butter with brown sugar and granulated sugar. Add eggs and vanilla, beating until smooth.
- In another bowl, whisk flour, baking soda, cinnamon, and fine salt. Stir into the wet ingredients.
- Fold in the rolled oats and chopped dark chocolate.
- Scoop rounded tablespoons of dough onto sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes until edges are golden. Sprinkle with flaky salt immediately.
- Cool on the pan for 5 minutes before moving to a rack.
Notes
- Cool the brown butter for at least 10 minutes so it doesn’t scramble the eggs.
- Use a chopped chocolate bar rather than chips for better melting.
- Chilling the dough for 30 minutes prevents excess spreading.
Find it online: https://dishmio.com/brown-butter-oatmeal-chocolate-chip-cookies/