Chocolate Chip Cookies with Brown Butter and Toasted Oats

By browning the butter and toasting the oats (all at once, no less), you can transform a basic chocolate chip cookie recipe entirely. The nutty, caramelized notes play beautifully off of the dark chocolate, and make these cookies something truly special!

Course Dessert

Cuisine American

Keyword brown butter cookies, chocolate chip oatmeal cookies, toasted oatmeal chocolate chip cookies

Prep Time 30

Cook Time 30

Resting time 1

Total Time 2

Servings cookies

Calories 253kcal

Ingredients

1 cup unsalted butter
2 cups all purpose flour (see note)
1 cup rolled oats
1.5 cups brown sugar lightly packed
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 large eggs
1 tsp vanilla
250 g dark chocolate chips (or chunks)

US Customary - Metric

Instructions

Combine the flour, baking soda, baking powder, and set aside.
Blitz the oats in a food processor, blender, or spice grinder. Break the oats down into small pieces, but don't turn them into flour.
Heat butter in a medium sauce pan. Once it's melted and foaming, add the oats. Stir frequently, and cook until butter is well browned (the colour of coffee with milk) - generally about 5-7 minutes. Set aside to cool until comfortable to touch.
In a stand-mixer or large bowl, combine the brown butter/oat mixture with the brown sugar.
Add the eggs and vanilla and continue to mix.
Add dry ingredients and mix until they're just incorporated. Stir in the chocolate chunks.
Let dough rest for 1 hour at room temperature.
Preheat oven to 350°F.
Use an ice cream scoop or large spoon to portion out 24 cookies onto baking sheets. Flatten the cookies slightly, then bake for 18-20 minutes (less for smaller cookies), or until the bottoms are lightly browned and the centers are set but still soft. Remove the finished cookies from the oven and cool on a rack.

Notes

The given weights for flour, oats, and brown sugar are from my actual measurements, and may not precisely correspond to standard volume measurements. If possible, I highly recommend measuring by weight for maximum accuracy. If you can't use weights, note that the 2 cups of flour refers to 2 fairly packed cups (i.e. scooped from the bin and leveled rather than spooned in).

Nutrition