Meet my favorite cookie in the whole world: Oatmeal Brown Butter Chocolate Chip Cookies. Made of butter. Notes of nuts and caramel. Pockets of melted chocolate, crunchy on the edges and elastic in the middle. Incredibly quick and easy - no electric whisk, no waiting for the butter to soften.
Table of Contents: Oatmeal Brown Butter Chocolate Chip Cookies
Summary: Butter Brown Butter Oatmeal Chocolate Chip Cookies
Flavor: Butter Brown Butter with rich chocolate chips
Texture: Crispy on the edges and base, and chewy on the inside thanks to the dough Oat.
Difficulty: No need to try. No butter cream. No device. Easy to handle powder.
Speed: Faster than regular cookie recipes. No frozen paste.
Attempt to return: Extreme. Good punch on its weight!!
I know there are more "perfect" cookies in the world. But for an effort against the results, these cookies will leave them in the dust. It's one of those rare gems whose end result is unaffected by speed and ease. In the baking world it's rare, you're probably like me, try it once and you'll know it's Keeper!
They are everything you dream of in a chocolate chip cookie. Soft insides (thanks to the oats), crispy edges, very rich flavor (from the brown butter!) and large bags of melted chocolate made with chocolate chips instead of chocolate chips.
They were perfect. And they are so quick and easy!
Ingredients
Metric cups
▢150g/10 tablespoons unsalted butter, cut into 1/2-inch cubes
▢1 cup regular/all-purpose flour
▢1 1/2 cup rolled oats (not chopped or steeled)
▢ 1 teaspoon baking soda (dicarb), sifted if clumpy
▢1/8 teaspoon table/kosher salt
▢1 cup brown sugar (solid)
▢ 1 large egg, room temperature (~55g)
▢ 1 Teaspoon vanilla extract
▢ 200g / 7oz 70 tablespoons chocolate, I use Lindt (Note 1, less than 1 cup / 200g kibble)
Instructions
Preheat the oven to 180°C/350°F (ventilated 160° C). Lightly grease three baking sheets and then line with baking paper.
Brown Butter - Melt the butter in a small skillet or silver saucepan over medium-high heat (Note 2). Cook over medium-high heat for 3 to 5 minutes, stirring occasionally, until (when you push the foam aside) small browned bits become visible. Immediately transfer to a bowl (including the browned pieces) and let cool for 5 minutes.
Chop Choc - Chop the chocolate into 1/4"/1cm pieces. Place the pieces in a bowl and save the fine chocolate powder for another use (for marble biscuits, note 1).
The batter Mix - Combine flour, rolled oats, baking powder and salt in large bowl Add sugar to browned butter and mix (do not mix) Add egg and vanilla and mix until smooth.
Batter - Add the dry ingredients to the egg mixture. Stir with a wooden spoon until the flour is almost combined. Add the chocolate and mix until well combined and no flour is visible. Leave to rest for 5 minutes for the mixture to firm up a bit.
Cookies – Pour a full scoop of dough into the tray, spaced 5cm/2" apart (I used a size 40 cookie scoop, made 22 cookies) Flatten to 8mm/1/3" thickness, shape Reattach the faces if necessary if they split/ become wobbly.
Bake – Bake 2 trays for 11 minutes, invert racks and turn trays after 7 minutes or until surface is lightly browned. For 1 sheet, cook for 10 minutes, turning the sheet to the 6 minute mark.
Let cool on a baking tray for 10 minutes, then transfer to a cooling rack to cool completely.(A pinch of salt won't go astray!)
Recipe Notes:
1. Chocolate dust - When cutting your own chocolate, you will have "dust". I don't want to use chocolate powder because it leaves a stain on the cookies. It's just a visual thing! I reserve for the cappuccino.
Lindt is my favorite, I'll stock up when it's on sale! Otherwise, any dark chocolate will do.
Replace with 1 cup/200 g dark chocolate chips/low-sweet chips.
2. Brown the butter - The easiest way is to use a silver or other light-colored pan to brown the butter so you can see the golden brown parts (not visible against the black background). Don't forget to scrape off all the pieces of gold - it's a taste for free!
3. Bake – For 2 trays, bake for 11 minutes, rotate and replace trays for 7 minutes. For 1 sheet, cook for 10 minutes, turn at the 6 minute mark.
4 .Keep for 5 days in an airtight container, they start to soften on the 3rd day or more. Store in the refrigerator if it is very hot where you live.
Nutrition per cookie, let's say there are 22 cookies.
