Description
Delight in these Brown Butter Oatmeal Chocolate Chip Cookies that combine the rich, nutty flavor of browned butter with hearty oats and melty semisweet chocolate chips. This recipe yields perfectly soft-centered cookies with a crisp edge, enhanced by a touch of cinnamon and molasses for a warm, comforting twist.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 2 large eggs (100g, room temperature)
- 2 teaspoons vanilla extract
- 1 tablespoon unsulfured molasses
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 ½ cups packed brown sugar
- ¼ cup granulated sugar
- 1 ¼ cups semisweet chocolate chips (plus extra for topping)
Instructions
- Make the brown butter: In a medium saucepan, melt the butter over medium heat, stirring occasionally. Continue cooking until the butter foams, turns golden brown, and releases a nutty aroma (about 5 minutes). Watch closely to avoid burning.
- Cool the brown butter: Transfer the browned butter to a large mixing bowl and let it cool for 10 minutes to prevent cooking the eggs when combined.
- Mix dry ingredients: In a medium bowl, whisk together the oats, flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- Add sugars to butter: To the cooled brown butter, add the brown sugar and granulated sugar. Mix until well combined.
- Incorporate eggs and flavorings: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract and molasses.
- Combine wet and dry ingredients: Add the dry ingredient mixture to the wet ingredients and stir until just combined to avoid overmixing.
- Fold in chocolate chips: Stir in the semisweet chocolate chips gently using a spatula to evenly distribute them throughout the dough.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm up the dough for better shaping and texture.
- Preheat oven and prepare pans: While dough chills, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop the dough: Using a cookie scoop or spoon, portion dough into 2 tablespoon (about 40g) portions and place them 2 inches apart on the prepared baking sheets.
- Bake the cookies: Bake in the preheated oven for 9-11 minutes, until the edges are golden brown and the centers remain slightly soft.
- Shape the cookies: Immediately after removing from oven, gently use a large round cookie cutter or glass to scoot around each cookie in a circular motion for perfectly round shapes.
- Add topping chips: While cookies are still warm, press a few extra chocolate chips on top for an attractive bakery-style finish.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.
Notes
- Watch the butter carefully while browning to prevent burning, stirring often.
- Chilling the dough helps prevent spreading and enhances flavor development.
- Using old-fashioned rolled oats provides the best texture as quick oats may make cookies too soft or mushy.
- Pressing extra chocolate chips on warm cookies creates an appealing presentation.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
