This cobbler is wonderful and incredibly moist, plus it’s simple to make.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 36 |
| Yield: | 36 cookies |
Ingredients
- 1 cup unsalted butter
- 1 ¾ cups all-purpose flour
- ¾ cup quick cooking oats
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup packed brown sugar
- ½ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla bean paste
- 2 cups semisweet chocolate chips
Instructions
- Melt butter over medium heat in a stainless steel saucepan (this is important so you can tell when the butter has browned.) Whisk frequently for several minutes. When you start to smell the nutty aroma of the butter browning, and see small browned bits at the bottom of the pan, immediately remove pan from heat and carefully pour browned butter into a large mixing bowl.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, oats, salt, and baking soda together in a bowl until well combined; set aside.
- Add both sugars to the bowl with the browned butter and beat with an electric mixer until smooth. Add eggs, 1 at a time, beating after each addition. Add vanilla bean paste and beat for 1 more minute. Add flour mixture in 3 batches, mixing well after each addition. Stir in chocolate chips.
- Using a 1 1/2 tablespoon spring-hinged scoop, scoop out dough and place 2 inches apart on the prepared baking sheet.
- Bake in the preheated oven until lightly browned, about 13 minutes. Transfer cookies to wire racks and allow to cool.
Nutrition Facts
| Calories | 157 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 107 mg |
| Sugars | 14 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Made the recipe as written. Delicious!
Light and delicious! I used butterscotch chips. The cookies baked up beautifully.