Brown butter oatmeal choc chip cookies

Recipe video above. This is extremely fast and easy, and ridiculously good. No creaming butter, no chilling cookie dough. Don’t pause to wonder if it’s worth the extra 3 minutes to brown the butter. I’m telling you it is! It makes them extra-buttery with a nutty edge. Off the charts delish!DESCRIPTION: Chewy in the middle (thanks to oats) with crispy edges. Extra buttery flavour! Use choc chips for convenience but if you're making to impress, chop your own. Makes 22 cookies 7cm/2.7" wide

👥 22 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Nagi📖 recipetineats

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●oven
●pan
●saucepan
●bowl
●mixing bowl
●whisk
●wooden spoon

📝 Preparation Steps

Preheat oven to 180°C/350°F (160°C fan). Lightly grease then line three baking trays with paper.

Brown butter - Melt butter in a small silver pan or saucepan over medium heat (Note 2). Leave to simmer on medium heat for 3 to ⏱️ 5 minutes, stirring every now and then, until (when you push foam aside) you see little golden-brown bits. Immediately pour the butter and all the brown bits into a large mixing bowl (large enough to mix the cookie dough) and set aside to cool for ⏱️ 5 minutes.

Chop choc - Cut the chocolate into 1cm /1/4" pieces. Transfer the chunks into a bowl and leave the fine chocolate dust behind for another purpose (makes cookies speckled, Note 1).

Mix dry ingredients - Whisk flour, oats, baking soda, and salt in a large bowl.

flour (, plain/all-purpose)1 cupbaking soda (bi-carb) (, sifted if lumpy)1 tsp

Back to the butter - Add sugar to the brown butter and whisk (it might not combine fully). Add egg and vanilla, whisk until smooth.

large egg (, at room temperature (~55g/2oz))1

Finish dough - Add dry ingredients into the egg-butter mixture. Mix with a wooden spoon until the flour is almost mixed in. Add chocolate, and stir until mixed through and you can no longer see flour. Set aside for ⏱️ 5 minutes to let the mixture firm up a bit.

large egg (, at room temperature (~55g/2oz))1flour (, plain/all-purpose)1 cup

Cookies - Scoop a heaped tablespoon of dough onto the tray, 5 cm / 2 " apart. (I use a size 40 cookie scoop, makes 22 cookies) Flatten to 8 mm / 1/3" thick, reshaping sides if needed if they split/go wonky.

Bake - Bake 2 trays for ⏱️ 11 minutes, switching shelves and rotating the tray at the ⏱️ 7 minute mark, or until the surface is light golden. For 1 tray, bake ⏱️ 10 minutes, rotating the tray at the ⏱️ 6 minute mark.

Cool on the tray for ⏱️ 10 minutes, then transfer onto a cooling rack to fully cool. (A sprinkle of salt flakes wouldn't go astray!)

Nutrition Facts

calories

179 kcal

fat Content

9 g

serving Size

1 serving

fiber Content

1 g

sugar Content

13 g

sodium Content

71 mg

protein Content

2 g

trans Fat Content

0.2 g

cholesterol Content

23 mg

carbohydrate Content

22 g

saturated Fat Content

5 g

unsaturated Fat Content

3.5 g

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