Brown Butter Chocolate Chip and Oatmeal Cookies
April 6, 2020 • Desserts,
I don’t usually crave sweets, but every once in awhile, I just need to make some sort of dessert. Cookies are great because you can just eat one or two and freeze the rest, versus staring down a whole cake for a week and trying to rein in your desire to just polish it off once and for all. These cookies start with brown butter, which gives them a distinctly nutty flavor that you will love.The original recipe on AmbitiousKitchen.com dusted them with sea salt, which I’ve omitted. I added some raw oats to her recipe for a hint of added nutrition. If you like to be able to bake off a few cookies at a time, make a double batch of this dough, roll it into balls, freeze them on a sheet pan, then transfer them to a covered container. Just pop out the frozen cookie dough when you need a fix.
- 1 cup (2 sticks) butter
- 1½ cups packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1 tablespoon whole milk
- 2¼ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups semi-sweet chocolate chips
- 1½ cups whole rolled oats
- Melt the butter over medium high heat, whisking and watching it until the foam subsides and the milk particles begin to brown. The butter should smell nutty but take care not to burn it. Remove from the heat and place the pan in the refrigerator for 10 minutes to cool slightly.
- Add the sugars to the bowl of a stand mixer. When the butter is slightly cooled, add it to the sugar and mix until well combined, about 1-2 minutes. Add the eggs, vanilla, and milk and mix on medium for 1-2 minutes.
- Sift the flour, baking soda, and salt together into the wet ingredients and mix just until combined. Add the chips and oats and mix just until combined.
- Chill the dough in the refrigerator for about 10 minutes, then use a 2 tablespoon scoop to portion out the dough. Roll into balls and refrigerate for at least an hour.
- Bake at 375 degrees until the cookies are golden brown on the edges, about 10 minutes; cookies will continue cooking after they come out of the oven, so it's ok if the middle looks slightly undercooked.
- Cool the cookies on the baking sheet before removing and storing the cookies in an airtight container.