Brown Butter Oatmeal Chocolate Chip Cookies
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Total Time
55 mins
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Servings
28 cookies
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Calories
314 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Brown Butter Oatmeal Chocolate Chip Cookies
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These brown butter oatmeal chocolate chip cookies are a gourmet combination of two popular cookies. A sprinkle of sea salt on top is a must! Recipe includes a how-to video!
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Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar firmly packed (may use light brown sugar or a blend of light and dark brown sugar)
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 2 ⅓ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon table salt
- 2 cups old-fashioned oats
- 6 oz semisweet chocolate bar chopped, see note to substitute chips
- sea salt for sprinkling
Instructions
- Brown the butter. Place butter in a medium-sized skillet or saucepan over medium-low heat and cook until melted. Increase heat to medium and cook, stirring frequently as the butter sizzles and pops. Stir constantly, scraping the bottom of the pan with a spatula to prevent burning, and continue to stir until butter has browned (there will be lots of deep brown specks and the butter will have a toasty, nutty aroma). Immediately remove from heat and pour into a large heat-proof bowl. Allow to cool completely (until no longer warm to the touch) at room temperature before proceeding.
- While butter cools, preheat oven to 350F (175C) and line baking sheets with parchment paper. Set aside.
- Once the browned butter is no longer warm, add the sugars and stir well.
- Add eggs and vanilla extract and stir well.
- In a separate, medium-sized mixing bowl, whisk together flour, baking soda, baking powder and salt.
- Gradually add the dry ingredients to the wet, stirring until completely combined.
- Add oats and chocolate and stir until well distributed through the dough.
- Scoop dough by 2 Tablespoon-sized scoops (43g) and drop onto prepared baking sheet (for more uniform, round cookies, roll between your palms to make a smooth ball before placing on baking sheet). Space cookies at least 2” apart on baking sheet.
- Transfer to center rack of 350F (175C) oven and bake 9-11 minutes.
- While cookies are still warm, sprinkle with flaky sea salt. Allow cookies to cool 5-10 minutes on baking sheet before carefully removing to cooling rack to cool completely.
Equipments used:
Notes
- You may substitute 1 ½ cups (255g) of semisweet chocolate chips instead.
- This is one dough I actually don’t recommend chilling, as if it sits for too long the cookies don’t spread properly. For this reason I also don’t really recommend freezing the dough. You certainly can, just be aware the cookies stay in balls and don’t really spread. Still delicious, though!
- Store in an airtight container at room temperature for up to 3 days.
Nutrition Information
Show Details
Serving
1cookie
Calories
314kcal
(16%)
Carbohydrates
41g
(14%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
46mg
(15%)
Sodium
197mg
(8%)
Potassium
130mg
(4%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
346IU
(7%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 314kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 46mg | 15% |
| Sodium | 197mg | 8% |
| Potassium | 130mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 346IU | 7% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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