Brown butter oatmeal choc chip cookies
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.97 out of 5 stars
(60)
Ingredients
22 servings
- 150g/10 tbsp unsalted butter (, cut into 1cm / 1/2" cubes)
- 1 cup flour (, plain/all-purpose)
- 1 1/2 cups rolled oats (not quick or steel cut)
- 1 tsp baking soda (bi-carb) (, sifted if lumpy)
- 1/8 tsp cooking/kosher salt
- 1 cup brown sugar (tightly packed)
- 1 large egg (, at room temperature (~55g/2oz)
- 1 tsp vanilla extract
- 200g/ 7 oz 70% dark chocolate block, I use Lindt (Note 1, sub 1 cup / 200g chips)
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Preparation
Step 1
Preheat oven to 180°C/350°F (160°C fan). Lightly grease then line three baking trays with paper.
Step 2
Brown butter - Melt butter in a small silver pan or saucepan over medium heat (Note 2). Leave to simmer on medium heat for 3 to 5 minutes, stirring every now and then, until (when you push foam aside) you see little golden-brown bits. Immediately pour the butter and all the brown bits into a large mixing bowl (large enough to mix the cookie dough) and set aside to cool for 5 minutes.
Step 3
Chop choc - Cut the chocolate into 1cm /1/4" pieces. Transfer the chunks into a bowl and leave the fine chocolate dust behind for another purpose (makes cookies speckled, Note 1).
Step 4
Mix dry ingredients - Whisk flour, oats, baking soda, and salt in a large bowl.
Step 5
Back to the butter - Add sugar to the brown butter and whisk (it might not combine fully). Add egg and vanilla, whisk until smooth.
Step 6
Finish dough - Add dry ingredients into the egg-butter mixture. Mix with a wooden spoon until the flour is almost mixed in. Add chocolate, and stir until mixed through and you can no longer see flour. Set aside for 5 minutes to let the mixture firm up a bit.
Step 7
Cookies - Scoop a heaped tablespoon of dough onto the tray, 5 cm / 2 " apart. (I use a size 40 cookie scoop, makes 22 cookies) Flatten to 8 mm / 1/3" thick, reshaping sides if needed if they split/go wonky.
Step 8
Bake - Bake 2 trays for 11 minutes, switching shelves and rotating the tray at the 7 minute mark, or until the surface is light golden. For 1 tray, bake 10 minutes, rotating the tray at the 6 minute mark.
Step 9
Cool on the tray for 10 minutes, then transfer onto a cooling rack to fully cool. (A sprinkle of salt flakes wouldn't go astray!)
Step 10
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