Description
These brown butter oatmeal chocolate chip cookies are chewy, and loaded with oats and chocolate chips. The nutty flavor from the brown butter makes for an irresistible cookie.
Ingredients
Scale
- 10 tablespoons (142g) unsalted butter (browned)
- 3/4 cup (156g) dark brown sugar
- 2 tablespoons (26g) granulated sugar
- 1 large egg + 1 large egg yolk (room temperature)
- 1 & 1/2 teaspoons vanilla extract
- 1 cup + 3 tablespoons (152g) all-purpose flour
- 3/4 cup (60g) old fashioned oats
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup (168g) chocolate chips
Instructions
- Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Once butter begins to brown, remove from heat and pour into a mixing bowl. The entire process should take no more than 5 minutes. Mix in sugars and set aside to cool for about 10 minutes.
- Add vanilla extract, egg, and egg yolk. Mix until combined.
- Add salt, baking soda, flour, and oats and mix until just combined. There should still be some streaks of flour visible.
- Stir in chocolate chips. Line a baking sheet with parchment paper. Scoop out 10 cookies using an ice cream scoop or large cookie scoop. Add 3-4 chocolate chips on top of each cookie dough.
- Preheat oven to 350° F. Bake for 13-15 minutes. Sprinkle with flaky sea salt. Allow to cool slightly before serving.
Notes
As soon as the cookies come out of the oven I like to give them a scoot with a cookie cutter to make them into a perfectly round cookie.
- Prep Time: 26 minutes
- Bake Time: 14 minutes
- Category: Dessert
- Cuisine: American
