April 21, 2017

brown butter chocolate chunk oatmeal cookies

It’s rainy and gray here today so we decided to bake up a batch of cookies 🍪!

I looove chocolate oatmeal cookies and these are divine because of the brown butter and chocolate chunks because they become extra gooey 😍. Bonus: they are super easy to make!!

brown butter chocolate chunk oatmeal cookies

Persons

Notes

Dough will be a little grumpy.
I use an ice cream scoop to help shape the cookies. Make sure to pack the cookies in, as they do not spread.
Nuts would be a great addition. You would probably have to add some milk to the dough though, to help them keep their shape.
If you like your cookies chewier, take the out of the oven after 12 minutes. These cookies otherwise have just a slight chewy center.

Ingredients

1 cup Butter, unsalted
1 cup Sugar, white
1 cup Sugar, light brown
2 Eggs
2 tsp Vanilla
2 ½ cups Flour
1 ½ cups Oats
½ tsp Salt
1 tsp Baking Powder
1 tsp Cinnamon
2 cups Chocolate chunks
2-4 Tbls Milk

Instructions

Melt butter in a small saucepan over medium heat. Cook until little brown bits appear in the bottom of the pan (the crackling will subside and the butter will begin to brown pretty quickly!). Careful to watch this step, brown butter can burn very quickly. Then cool butter.
Whisk together flour, salt, baking powder, oats and cinnamon.
Whisk cooled butter and both sugars until smooth. Add eggs and vanilla and combine.
Gently mix in dry ingredients. If it does not come together, add some 1 tablespoon of milk at a time (I did not have to do this step.)
Fold in chocolate chunks and refrigerate for 30 minutes.
Preheat oven to 375-degrees.
Using a small ice cream scoop, form the dough into balls and pack with your hands - they will not spread in the oven. Place 2 inches apart and bake for 12 minutes (13 if frozen), until the edges are golden brown. Cool completely on the baking sheet.