Brown Butter Oatmeal Chocolate Chip Cookies
Chewy oatmeal cookies made with browned butter and chopped dark chocolate.
Equipment
- Small saucepan
- Large mixing bowl
- Whisk
- Wooden spoon
- Baking trays
- Parchment paper
- Wire rack
Ingredients
Main Ingredients
- 5 oz unsalted butter cut into cubes (10 tablespoons)
- 1 cup all purpose flour
- 1 ½ cup rolled oats not quick or steel cut
- 1 tsp baking soda
- ¼ tsp kosher salt
- 1 cup brown sugar packed
- 1 large egg room temperature
- 1 tsp vanilla extract
- 7 oz dark chocolate bar about 70 percent cocoa, chopped
Instructions
Cooking
- Brown the butter. Simmer the butter in a saucepan for 3 to 5 minutes until golden flecks appear and it smells nutty, then pour into a bowl and cool 5 minutes.
- Mix the dough. Whisk in the brown sugar, egg, and vanilla, then stir in the flour, oats, baking soda, and salt until nearly combined. Fold in the chocolate and rest 5 minutes.
- Shape. Scoop heaped tablespoons onto lined trays 2 inches apart and flatten to 1/3 inch thick.
- Bake. Bake at 350 degrees F for about 11 minutes per batch, rotating the trays at 7 minutes, until the tops are light golden.
- Cool. Rest the cookies on the tray for 10 minutes, then move to a rack.
Notes
Substitutions: Use 1 cup dark chocolate chips in place of the chopped bar.
Tips: Take the butter off the heat as soon as it smells nutty. Do not eat the raw dough because it contains egg.
Storage: Keep airtight at room temperature for up to 4 days or freeze for up to 3 months.