Love oatmeal cookies? Love chocolate chip cookies? Combine the two in this recipe and you will get these amazing Brown Butter Oatmeal Chocolate Chip Cookies!
It’s funny how people always call or text me with cooking questions. I guess they assume that because I have a food blog, I’m an expert in the area. I’m by no means an expert, but I do have a lot of experience with trial and error! My friend Nicole asked me the other day if you could use a meat thermometer instead of a candy thermometer to test candy temperature. I said I didn’t know, but I don’t see why you couldn’t use it! It will still tell you the temperature!!
My friend Jessica also texted me asking me if I had ever browned butter before. I replied, “Well by accident, by leaving the butter in the pan too long!” Little did I know, her question was for her delicious Brown Butter Oatmeal Chocolate Chip Cookies that she made for the cookie exchange this year! However she ended up browning her butter (because I was clearly of no help), they turned out great!
Recipe: Brown Butter Oatmeal Chocolate Chip Cookies
Recipe will yield about 1 to 2 dozen cookies.
Ingredients:
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 1/2 cup loosely packed brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 1/4 cup flour
- 3/4 cup oats
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1 cup chocolate chips
- In a small saucepan, heat the butter, whisking constantly until browned. Remove the saucepan from the heat and continue to whisk for an additional 30 seconds. Set aside and let the butter cool completely.
- In a mixing bowl, mix together the flour, baking powder, salt, cinnamon, and oats. Set aside for later.
- In a mixer, combine the cooled butter and the two sugars. (Be sure the butter is completely cooled!) Beat until well combined.
- Mix in the egg and vanilla (Again, be sure your butter was completely cooled or it will start to cook your egg, which you do not want!)
- Slowly add in your flour/baking powder/salt/cinnamon/oats mixture.
- Add in your chocolate chips.
- Chill your dough in the refrigerator for about 30 minutes.
- Preheat oven to 375°.
- Form your dough into 1 1/2 inch balls and place 2 inches apart on a prepared baking sheet.
- Flatten the cookies a bit once you place them on the baking sheet.
- Bake for about 10-12 minutes or until the edges and bottoms are golden brown.
- Remove from oven, let cool on baking sheet for a couple minutes, and then transfer to wire racks to cool completely.
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| Jessica |
Jessica’s Cookie Recipes from last year:
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