Brown butter oatmeal choc chip cookies

Name: Brown butter oatmeal choc chip cookies
Prep time: 10 min
Cook time: 20 min
Yield: 22 cookies
Ingredients: 150g/10 tbsp unsalted butter; 1 cup flour; 1 1/2 cups rolled oats; 1 tsp baking soda (bi-carb); 1/8 tsp cooking/kosher salt; 1 cup brown sugar; 1 large egg; 1 tsp vanilla extract; 200g/ 7 oz 70% dark chocolate block, I use Lindt

User Reviews

5.0

183 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Cooling
30 mins
Servings
22 cookies
Calories
179 kcal
Course
Baked Goods
Cuisine
American

Brown butter oatmeal choc chip cookies

Kai Walton

Report

Recipe video above. This is extremely fast and easy, and ridiculously good. No creaming butter, no chilling cookie dough. Don’t pause to wonder if it’s worth the extra 3 minutes to brown the butter. I’m telling you it is! It makes them extra-buttery with a nutty edge. Off the charts delish!DESCRIPTION: Chewy in the middle (thanks to oats) with crispy edges. Extra buttery flavour! Use choc chips for convenience but if you're making to impress, chop your own. Makes 22 cookies 7cm/2.7" wide

Share:

I Made This!

137 people made this

Print

38 people printed this

Save this

109 people saved this

Ingredients

Servings

150g/10 tbsp unsalted butter , cut into 1cm / 1/2" cubes
1 cup flour , plain/all-purpose
1 1/2 cups rolled oats (not quick or steel cut)
1 tsp baking soda (bi-carb) , sifted if lumpy
1/8 tsp cooking/kosher salt
1 cup brown sugar (tightly packed)
1 large egg , at room temperature (~55g/2oz)
1 tsp vanilla extract
200g/ 7 oz 70% dark chocolate block, I use Lindt (Note 1, sub 1 cup / 200g chips)

Add to Shopping List

Instructions

Preheat oven to 180°C/350°F (160°C fan). Lightly grease then line three baking trays with paper.
Brown butter - Melt butter in a small silver pan or saucepan over medium heat (Note 2). Leave to simmer on medium heat for 3 to 5 minutes, stirring every now and then, until (when you push foam aside) you see little golden-brown bits. Immediately pour the butter and all the brown bits into a large mixing bowl (large enough to mix the cookie dough) and set aside to cool for 5 minutes.
Chop choc - Cut the chocolate into 1cm /1/4" pieces. Transfer the chunks into a bowl and leave the fine chocolate dust behind for another purpose (makes cookies speckled, Note 1).
Mix dry ingredients - Whisk flour, oats, baking soda, and salt in a large bowl.
Back to the butter - Add sugar to the brown butter and whisk (it might not combine fully). Add egg and vanilla, whisk until smooth.
Finish dough - Add dry ingredients into the egg-butter mixture. Mix with a wooden spoon until the flour is almost mixed in. Add chocolate, and stir until mixed through and you can no longer see flour. Set aside for 5 minutes to let the mixture firm up a bit.
Cookies - Scoop a heaped tablespoon of dough onto the tray, 5 cm / 2 " apart. (I use a size 40 cookie scoop, makes 22 cookies) Flatten to 8 mm / 1/3" thick, reshaping sides if needed if they split/go wonky.
Bake - Bake 2 trays for 11 minutes, switching shelves and rotating the tray at the 7 minute mark, or until the surface is light golden. For 1 tray, bake 10 minutes, rotating the tray at the 6 minute mark.
Cool on the tray for 10 minutes, then transfer onto a cooling rack to fully cool. (A sprinkle of salt flakes wouldn't go astray!)

Notes

Choc dust - When you chop your own chocolate, you'll end up with "dust". I prefer not to use the chocolate dust as it leaves speckles on the cookie. It's just a visual thing! I reserve for cappuccinos. :)
Lindt is my preferred, I stock up when it goes on sale! Else any dark eating chocolate is fine.
Substitute with 1 cup / 200g dark choc chips / semi sweet chips.
Browning butter - Easier to use silver or other light colour pan when browning butter so you can see the golden brown bits (can't see against black base). Don't forget to scrape in all the golden bits - it's free flavour!
Baking - For 2 trays, bake 11 minutes, rotating the tray and switching shelves at the 7 minute mark. For 1 tray, bake 10 minutes, rotating at the 6 minute mark.
Keeps 5 days in an airtight container, they start softening on day 3+. Keep in fridge if it's super hot where you are.
Nutrition per cookie, assuming 22 cookies.

Nutrition Information

Show Details

Calories 179cal (9%) Carbohydrates 22g (7%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 0.5g Monounsaturated Fat 3g Trans Fat 0.2g Cholesterol 23mg (8%) Sodium 71mg (3%) Potassium 90mg (3%) Fiber 1g (4%) Sugar 13g (26%) Vitamin A 185IU (4%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 22cookies

Amount Per Serving

Calories 179 kcal

% Daily Value*

Calories	179cal	9%
Carbohydrates	22g	7%
Protein	2g	4%
Fat	9g	14%
Saturated Fat	5g	25%
Polyunsaturated Fat	0.5g	3%
Monounsaturated Fat	3g	15%
Trans Fat	0.2g	10%
Cholesterol	23mg	8%
Sodium	71mg	3%
Potassium	90mg	2%
Fiber	1g	4%
Sugar	13g	26%
Vitamin A	185IU	4%
Calcium	20mg	2%
Iron	1mg	6%