Brown Butter Chocolate Chunk M&M Oatmeal Cookies
User Reviews
5.0
9 reviews
Excellent
Brown Butter Chocolate Chunk M&M Oatmeal Cookies
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These Brown Butter Chocolate Chunk M&M Oatmeal Cookies are thick, chewy, and don't require any chilling! Meaning you could be eating them in less than 30 minutes. Loaded with oats, chocolate chunks, and colorful M&M candies, these are always a huge hit!
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Ingredients
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 cups (178 g) old-fashioned oats
- 1 cup (227 g) unsalted butter
- 1 and 1/2 cups (319 g) light brown sugar packed
- 1/3 cup (67 g) granulated sugar
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 1 Tablespoon (14 ml) vanilla extract
- 10.5 ounces 72% Dark chocolate chopped into chunks
- 1 and 1/4 cups (170 g) M&M's plus more for decorating
- 2 teaspoons Flaky sea salt for decorating, optional
Instructions
- Preheat the oven to 350 degrees (F). Line two large baking sheets with parchment paper and set aside.
- In a medium bowl, combine the flour, baking soda, salt, cinnamon, and oats. Set aside until needed.
- In a large saucepan over medium heat, melt the butter. Continue cooking, stirring frequently with a wooden spoon, until the butter smells nutty and is a light golden brown color with tiny golden specks on the bottom of the pan.
- Remove from heat and scrape the butter, and any brown butter bits that have settled on the bottom of the pan, into a large mixing bowl.Whisk in both sugars and the vanilla, and beat well to combine, about 2 minutes.
- Whisk in the eggs and egg yolk, beating until eggs are fully incorporated into the batter.
- Fold in the dry ingredients, chocolate chunks, and m&ms, mixing just until everything is combined. Do not chill cookie dough! This cookie dough is best baked right away.
- Using a large spring loaded scoop, scoop about 3 tablespoons of cookie dough (70 grams) into the palm of your hands and roll it into a ball. Place on the prepared baking sheet, and repeat with all cookie dough, leaving 2-inches between each cookie for spreading.
- Bake, one tray at a time, for 11 minutes, or until spread out and lightly golden brown in color.
- As soon as the cookies come out of the oven, use a spatula to gently press in any edges that spread too much while baking. You can also press on some extra M&Ms at this point, if desired.
- Cool on the baking sheet for 25 minutes, then sprinkle with sea salt and enjoy warm, or transfer to a cooling rack to cool completely.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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