Brown butter oatmeal choc chip cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Cooling
30 mins
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Servings
22 cookies
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Calories
179 kcal
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Course
Baked Goods
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Cuisine
American
Brown butter oatmeal choc chip cookies
Description
The recipe begins by browning unsalted butter until it develops golden bits and nutty aroma, which enhances the cookie's flavor. This browned butter is mixed with brown sugar, egg, and vanilla, then combined with dry ingredients including all-purpose flour, rolled oats, baking soda, and salt. Dark chocolate is chopped into chunks to provide varied texture and dispersed melted pockets in the cookies.
Once the dough is mixed, scoops are baked at 180°C/350°F, yielding cookies with slightly crisp edges and a chewy center owing to the oats. The dark chocolate chunks yield melty bites contrasted by the toasty butter notes. The choice to avoid using chocolate dust maintains a visually appealing, speckled cookie appearance.
These cookies can be stored in an airtight container for several days, though they begin to soften after a few days and can be refrigerated in warm conditions. Browning butter in a light-colored pan helps track the color for proper caramelization. Baking times and tray rotation optimize even browning. The recipe uses specific measurements for butter and chocolate and suggests using preferred brands for quality.
Ingredients
- 150g/10 tbsp butter cut into 1cm / 1/2" cubes, unsalted
- 1 cup flour , plain/all-purpose
- 1 1/2 cups rolled oats (not quick or steel cut)
- 1 tsp baking soda sifted if lumpy, aka bi-carb
- 1/8 tsp kosher salt cooking salt
- 1 cup brown sugar (tightly packed)
- 1 egg at room temperature (~55g/2oz, large
- 1 tsp vanilla extract
- 200g/ 7 oz dark chocolate Note 1, sub 1 cup / 200g chips, 70%; block; brand example Lindt
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
- Reserve the fine chocolate dust from chopping for uses like cappuccinos to avoid speckled appearance.
- Brown the butter in a light-colored pan to monitor caramelization and capture the flavorful bits.
- Rotate baking trays and swap shelves during baking for even cooking and browning.
- Store cookies in an airtight container up to 5 days; refrigerate in hot weather to slow softening.
- Substitute chopped dark chocolate with dark or semi-sweet chips as preferred.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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