Brown Butter Oatmeal Chocolate Chip Cookies

I have tried baking at least fifty chocolate chip cookie recipes in my life, but this recipe takes the cake. Along with my favorite recipe for The Best Soft Chocolate Chip Cookies from Pinch of Yum which you can find here, these cookies take the cake for serious flavor and an unbelievable texture. You can also easily swap out unbleached flour for whole wheat or all-purpose gluten free flour making them super allergy friendly. Experiment with mix-ins and let me know if you try another combination that you really like!

Brown Butter Oatmeal Chocolate Chip Cookies

Ingredients

  • 2 sticks of butter, browned
  • 1/2 cup brown sugar
  • 1/2 cup coconut sugar
  • 1/2 cup granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla
  • 1 3/4 cup flour (you can also sub with all purpose gluten-free flour)
  • 1/4 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups rolled oats (semi-ground)
  • 1 1/2 – 2 cups chocolate chips/ dark chocolate chunks

Instructions

Preheat oven to 350 F. Brown the butter in a saucepan until it froths and brown bits began to appear (about 10 minutes on medium-low heat) and let it cool back to room temperature and become somewhat solid. In a large bowl, cream together the brown butter, brown sugar, coconut sugar, and granulated sugar. Beat in eggs and vanilla for 15-20 seconds (do not overbeat). 

Add in the dry ingredients (flour. cinnamon, salt and baking soda) to the wet ingredients and stir together. Grind 1-1.5 cups of the oatmeal in a blender to create a semi-ground version of oatmeal and then add that and the rest of the rolled oats to the batter. Stir together and add chocolate chips and chunks. I use a combination of semi-sweet chocolate chips and 72% chocolate chunks. 

Roll the dough into 1-2 inch balls and place on parchment paper on a baking sheet. You do not need to chill the dough, but if you don’t have time to bake right after mixing, then you can store it in the fridge tightly covered with cling wrap. Bake for 9-11 minutes or until just browned around the edges. I usually stick to 9 minutes with my oven. Remove from oven and let cool on the cookie sheet for several minutes before moving to wire rack or plate to cool completely. 

Store in a tupperware container for up to a week.

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