Ultimate Brown Butter Oatmeal Chocolate Chunk Cookies
In my mind, brown butter and oatmeal work so well together. Bonus, this recipe uses only one pan and one sheet tray. Two sheet trays if you don’t want to make the cookies in 2 batches. The full recipe makes about 2 dozen 3 inch cookies. These cookies are chewy, with a light crisp outside texture and decadent with chocolate. I enjoy the mix of chopped bittersweet chocolate and semi sweet chips. I recommend using instant or cereal rolled oats because they are generally chopped into pieces instead of thick rolled oats. The more chopped up the oat pieces, the better they blend into the dough and the better the cookie texture. If you happen to only have thick rolled oats, no problem. Just process them a few times in a food processor or blender to chop them up. I highly recommend you let this dough rest for at least an hour in the fridge. So if you need cookies right away, this might not be the recipe for you.
Ingredients:
2 sticks salted butter
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
2 eggs
1 tbsp vanilla extract
1 1/2 cup AP flour
1 cup instant rolled oats
1 tsp baking powder
1 cup chocolate chunks
1 cup semisweet chocolate chips
Recipe:
Make the brown butter. This whole recipe can be made in the sauce pan that you brown the butter in. So start with a sauce pan large enough to mix all your ingredients. Place 2 sticks or 1/2 cup salted butter in a sauce pan over medium low heat. Gently swirl the butter every so often. Don’t leave the kitchen or stove top while this is happening. I will generally take this time to clean up the dishes or prep other ingredients. When you are getting close, the butter will foam as the water evaporates and you will smell a delicious intense butter smell. Like a really good grilled cheese sandwich. Often when I am making brown butter, my son will ask where is the grilled cheese? So I know the butter is ready:). Keep swirling the pan and as you see the milk solids are browned, remove from heat and allow to cool for about 10 minutes.
2. Add the sugars to the pan with the brown butter and whisk for 2-3 minutes. Then add the vanilla and eggs and whisk again for 2-3 minutes. The mixture will be thick, glossy and lighter in color.
3. Add the flour, oats, and baking powder and mix just till combined. Then add in the chocolate chunks and chips. Fold all the ingredients together. Then place the cover on the pan and place in the fridge for 1 hour or overnight. Don’t skip this step.
4. Preheat the oven to 350 F. I like to use a 1.5 inch scooper to portion out the dough onto a lined sheet tray. This makes about 24 cookies. Space the dough about 2 inches apart.
5. Bake for 12 minutes. Then allow to cool on the tray for a few minutes before transferring to a cooling rack or plate. Optional to sprinkle with flaky salt after removing from the oven.
These cookies are good warm or at room temperature. I like them even better the next day. They are chewy with a crisp shell and stuffed with chocolate. Keep in a sealed container for as long as they last or you can freeze them for a sweet treat later.
