Brown Butter Oatmeal Chocolate Chip Cookies
A delightful twist on classic cookies, combining the chewiness of oatmeal with the rich flavor of brown butter and gooey chocolate chips, perfect for any occasion.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter Quality counts! Use high-fat butter for richer flavor.
- 1 cup light brown sugar, packed Can substitute with dark brown sugar for a deeper taste.
- 2 large eggs Use room temperature for a smooth batter.
- 1 teaspoon vanilla extract Use pure vanilla for best flavor.
- 1 tablespoon molasses Adds complexity and moisture.
Dry Ingredients
- 2 cups rolled oats Old-fashioned oats recommended for chewiness.
- 1.5 cups all-purpose flour Can be substituted with gluten-free flour.
- 1/2 teaspoon baking powder Helps the cookies rise.
- 1/2 teaspoon baking soda Contributes to texture and color.
- 1/2 teaspoon kosher salt Balances sweetness.
- 1/2 teaspoon cinnamon Adds warmth.
- 1/4 teaspoon nutmeg Enhances depth of flavor.
Mix-ins
- 1 cup semi-sweet chocolate chips Ghirardelli recommended for rich taste.
Instructions
Preparation
- In a stainless steel skillet over medium-high heat, melt the butter and swirl the pan for 5-7 minutes until it turns a deep, chestnut brown and develops a nutty aroma.
- Remove from heat and pour into a bowl, allowing it to cool for 25-30 minutes.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Once the butter is cooled, mix in brown sugar, eggs, vanilla extract, and molasses in a stand mixer on medium speed until smooth.
- In another bowl, whisk together rolled oats, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Gently fold in chocolate chips until evenly distributed.
- Scoop the dough onto the prepared baking sheet, rolling into balls and flattening slightly.
Baking
- Bake cookies for 6-8 minutes until edges are lightly golden.
- Allow to cool on the cookie sheet for a few minutes before transferring to a wire rack.
Notes
For optimal results, do not walk away while browning butter and ensure cookies have uniform size for even baking. Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.