Salted Brown Butter Oatmeal Chocolate Chunk Cookies
User Reviews
4.9
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Prep Time
1 hr 40 mins
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Cook Time
10 mins
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Total Time
1 hr 50 mins
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Servings
16 cookies
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Course
Dessert, Baked Goods
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Cuisine
American
Salted Brown Butter Oatmeal Chocolate Chunk Cookies
Description
Salted Brown Butter Oatmeal Chocolate Chunk Cookies feature browned butter for a distinctive nutty aroma and flavor, blending with rolled oats and coarsely chopped dark chocolate chunks. The brown butter is carefully prepared by whisking constantly as it melts and foams until it turns a golden amber, then cooled before mixing with sugars and egg. The oats provide chewiness and a hearty texture, while the chocolate imparts richness and bittersweet notes. Light sea salt sprinkles enhance the overall taste by balancing sweetness.
The recipe involves tempering the brown butter and careful incorporation of ingredients, with baking at 350°F to produce cookies that are tender yet hold shape well. Coffee granules can be added for a subtle background flavor, but are optional. Cooling the brown butter before mixing helps prevent cooking the egg prematurely.
The cookies can be served as a snack or dessert and pair well with milk or coffee. Adjusting the oat quantity alters texture, making them heartier if desired.
Chilling the dough in the refrigerator up to 24 hours improves flavor development; be sure to allow dough to come to room temperature before baking. For longer storage, cookie dough or baked cookies can be frozen following proper wrapping.
Ingredients
- Wet Ingredients:
- ¾ cup butter salted, 170 g (1 ½ sticks), cut into pieces
- 1 cup brown sugar packed, 213 g
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- For the dry ingredients:
- 1 ¼ cup all-purpose flour 150 g
- 1 cup rolled oats old fashioned, 95 g
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Optional: instant coffee granules or espresso powder, 1 tablespoon
- 1 dark chocolate 70% 3.5 oz bar coarsely chopped, or ¾ cup (135 g) chocolate chips
- sea salt Maldon, for sprinkling on top
Instructions
- First, brown your butter: add butter to a medium saucepan or skillet and place over medium heat. The butter will begin to melt, crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan, this usually happens once it foams. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning, making sure you scrape all the yummy brown bits from the pan with a rubber spatula; this is where the flavor is!
- Set aside the brown butter to cool for 10-15 minutes, do not skip cooling the brown butter. Preheat your oven to 350 degrees F while the brown butter cools. Line a large baking sheet with parchment paper. Feel free to clean up your kitchen a bit here too if you want to pass the time.
- Next add every last bit of brown butter to the bowl of an electric mixer, then add in brown sugar, egg and vanilla extract; mix on medium-high speed until well combined, about 1 minute. You can also mix these by hand using a whisk and wooden spoon -- no problem!
- Add the dry ingredients: flour, oats, baking soda, salt, and espresso powder/instant coffee (if using). Beat on medium speed until just combined, about 1 minute. Next, fold the chocolate chunks into the dough.
- Chill the dough for at least 1 hour. Once chilled, use a medium cookie scoop to grab a large heaping tablespoon or two of dough. Roll dough into balls and place on the prepared cookie sheet, leaving at least 2 inches of space between each cookie. Bake for 9-11 minutes or until just BARELY golden brown on the edges. Do not overbake!
- Allow cookies to cool on the cookie sheet for 5-10 minutes before transferring to a wire rack to finish cooling completely. Sprinkle cookies with a little fancy sea salt and serve. Makes about 14-16 big cookies. Feel free to double the recipe to serve more!
Notes
- To deepen the oatmeal texture, consider adding an extra ½ cup of oats to the mixture.
- Store refrigerated dough in an airtight container for up to 24 hours; bring to room temperature for about 30 minutes before baking.
- You can freeze the cookie dough or baked cookies to extend their shelf life; wrap tightly to prevent freezer burn.
User Reviews
Overall Rating
4.9
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