Description
Make irresistible Brown Butter Oatmeal Chocolate Chip Cookies with rich, nutty flavor and a chewy texture. Perfect for any occasion!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, browned
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 1/2 cups semisweet chocolate chips
Instructions
- Brown the butter: In a medium saucepan, melt the butter over medium heat. Continue cooking the butter, swirling occasionally, until it turns golden brown and develops a nutty aroma. Remove from the heat and let it cool for about 10 minutes.
- Prepare the dry ingredients: In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- Mix the wet ingredients: In a stand mixer or large mixing bowl, beat the brown butter with the granulated sugar and brown sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Add the oats and chocolate chips: Stir in the oats and chocolate chips, ensuring everything is evenly distributed throughout the dough.
- Chill the dough: For thicker cookies, cover the dough and chill it in the refrigerator for at least 30 minutes.
- Bake the cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Drop rounded tablespoonfuls of dough onto the baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden and the centers are slightly soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
- Serve and enjoy: Let the cookies cool completely before enjoying. Serve with a glass of milk for the ultimate treat.