Oh hello beauties.
+ Chocolate Chips
All 3 things I love.
I knew I was going to make these cookies as soon as I saw them
Have you browned butter yet?
It’s not scary. You just have to watch it.
And it adds an extra yumminess to your baking… I highly recommend you jump on this bandwagon:)
You can do it!!
Brown Butter Oatmeal Chunk Cookies
Slightly adapted from How Sweet Eats
- 1/2 c. unsalted butter
- 1 1/4 c. all-purpose flour
- 3/4 c. rolled or quick cooking oats
- 1/4 t. salt
- 1/2 t. baking powder
- 1/2 c. granulated sugar
- 1/2 c. loosely packed brown sugar
- 1 large egg
- 1 T. vanilla extract
- 1 c. chocolate chunks or chips
- optional: 1- 2 tablespoons milk, if dough is crumbly
- Add butter to saucepan and heat over medium low heat whisking constantly. Melt butter, then cook until bubbly and crackly. Small brown bits will appear on bottom (maybe about 5-6 minutes of cooking.) Watch closely and when slightly brown and caramelly, remove from heat and whisk for another 30 seconds. Pour into small bowl or measuring cup and set aside to cool.
- In a bowl, mix together flour, salt, and baking powder then set aside.
- Once butter has cooled, add to a large bowl. Whisk in sugars, stirring until smooth.
- Add in egg and vanilla, whisking until smooth once again.
- Slowly begin to stir in dry ingredients, using your hands if necessary to bring dough together. If you find that the dough still won’t come together, add in milk 1 tablespoon at a time (I didn’t have to do this.)
- Fold in chocolate chips, distributing them evenly.
- Refrigerate dough for 30 minutes.
- Preheat oven to 375 degrees F. Using an ice cream scoop or your hands, form dough into 1 1/2 inch balls. Place about 2 inches apart on a nonstick baking sheet, then bake for 10-12 minutes, or until bottoms and edges are golden. Let cool before serving.