Brown Butter Oatmeal Chocolate Chip Cookies
Chewy and decadent cookies featuring the rich flavor of brown butter and hearty rolled oats, perfect for any occasion.
Ingredients
For the cookies
- 150 g unsalted butter (cut into 1cm / 1/2" cubes)
- 1 cup flour (plain/all-purpose)
- 1.5 cups rolled oats (not quick or steel cut)
- 1 tsp baking soda (bi-carb), sifted if lumpy
- ⅛ tsp cooking/kosher salt
- 1 cup brown sugar (tightly packed)
- 1 large egg (at room temperature, ~55g/2oz)
- 1 tsp vanilla extract
- 200 g 70% dark chocolate block (I use Lindt, sub 1 cup / 200g chips)
Instructions
Preparation
- Preheat oven to 180°C/350°F (160°C fan). Lightly grease and line three baking trays with paper.
- Melt the butter in a small saucepan over medium heat. Let it simmer for 3 to 5 minutes, stirring occasionally, until there are tiny golden-brown bits at the bottom. Pour the butter into a large mixing bowl, including the brown bits, and let it cool for 5 minutes.
- Cut the chocolate into 1cm / 1/4" pieces and set aside. Leave behind any fine chocolate dust.
Mixing
- In a large bowl, whisk together the flour, oats, baking soda, and salt.
- Add the brown sugar to the cooled butter and whisk (it may not combine fully). Then add the egg and vanilla, whisking until smooth.
- Stir the dry ingredients into the egg-butter mixture with a wooden spoon until the flour is nearly mixed in. Fold in the chocolate pieces until everything is blended. Let the mixture sit for 5 minutes to firm up a bit.
Baking
- Scoop a heaped tablespoon of dough onto the tray, spacing them 5 cm / 2" apart. Flatten each dollop to about 8 mm / 1/3" thick. If any edges split, reshape them as necessary.
- Bake 2 trays for 11 minutes, switching shelves and rotating the trays at the 7-minute mark. For just one tray, bake for 10 minutes, rotating at 6 minutes. Cookies should be light golden on top.
- Let them cool on the tray for 10 minutes before transferring them to a cooling rack.
Notes
These cookies are best served warm, allowing the chocolate to be slightly melty. Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze the cookies for up to three months. Separate layers with parchment paper to prevent sticking. Be careful when browning the butter; it can go from perfect to burnt quickly.