My favorite dessert is chocolate chip cookies. Yes, I know, not very original or daring, but I have always loved them more than anything! I have tried all sorts of chocolate chip cookie recipes and even made up a few of my own. So now it’s time to try the brown butter approach. These cookies are fantastic! And browning the butter is so easy! The smell of the butter will have you salivating before you’ve even made the batter. Yum! My one tip is to make sure not to burn the butter! It should be a nice amber color:
To brown the butter, simply put butter in a saucepan on a medium heat and stir with a wire whisk. After about 4 minutes it should look like the above picture.
BROWN BUTTER OATMEAL CHOCOLATE CHIP COOKIES
- 1 cup butter, melted and browned
- 1 cup granulated sugar
- 3/4 cup dark brown sugar
- 2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 large egg
- 1 large egg yolk
- 3/4 cup rolled oats
- 1 cup milk chocolate chips
Preheat oven to 350 degrees.
Melt butter in a medium saucepan over medium heat. Stir with a wire whisk often to make sure the butters solids will brown evenly as they drop to the bottom of the pan. Once browned, set aside to cool.
In a medium bowl, whisk together flour, baking soda and salt. In a stand up mixer, add the granulated sugar, brown sugar, and browned butter together. Mix together for two minutes. The mixture will be grainy. (Can you smell that Browned butter?!?!) Add the egg and egg yolk and mix well. Mix in the vanilla extract. Add the dry ingredients and mix until well incorporated. Use a spatula to fold in the oatmeal and chocolate chips. The dough will be dense compared to chocolate chip cookies recipes that use the step of creaming butter with the sugar. Use a cookie scoop and place dough on parchment lined cookie sheet. Bake for 10-12 minutes.
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