These oatmeal chocolate cookies have even more exquisite flavor thanks to the brown butter. Sincerely, they are the greatest cookies I’ve ever had, homemade or from a store. The brown butter must totally cool, so make it in advance.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 42 |
| Yield: | 42 cookies |
Ingredients
- 1 cup butter
- 1 cup light brown sugar, packed
- ½ cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups quick-cooking oats
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Melt butter in a saucepan over medium heat; cook, swirling the pan frequently, until the butter is browned, about 5 minutes. Pour browned butter into a bowl and set aside to cool.
- Preheat oven to 325 degrees F (168 degrees C).
- Beat browned butter, brown sugar, and white sugar together in a large bowl until smooth and creamy. Beat one egg into the butter mixture until smooth; add second egg and vanilla extract and beat again until smooth and uniform in color.
- Mix oats, flour, baking soda, and salt in a bowl; add to the browned butter mixture and stir to get a cookie dough. Stir chocolate chips into the dough. Drop dough by heaping teaspoonful onto baking sheets.
- Bake in preheated oven until edges and bottoms are golden brown, about 12 minutes. Cool on sheets for 10 minutes before transferring to wire cooling racks to cool completely.
Nutrition Facts
| Calories | 132 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 95 mg |
| Sugars | 10 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
These are really good, crispy and buttery. I bake half and freeze the rest for great cookies in a jiffy.
A very nice recipe although not much different than Oatmeal Cookies with Chocolate Chips. I was hoping the browned butter would have a more pronounced taste. They hold their shape well. Thanks!