Salted Browned Butter Oatmeal Chocolate Chip Cookies
These Salted Browned Butter Chocolate Chip Cookies have it all! ….nuttiness from browning the butter, a little chew from the oats and the perfect balance of salty-sweet chocolate flavour. You won’t need to look any further than these delicious cookies.
Browning the butter is for sure an extra step, but one that will transform your baking! Once you’ve browned your butter once, you’ll want to revisit every recipe you’ve ever loved with regular butter and replace it with browned butter!
Browning the butter brings out the natural nuttiness in the butter and it compliments the oats and chocolate. If you planning to make these, I would brown the butter the night before you want to bake these salted, browned butter, oatmeal chocolate chip cookies.
Why Chill the Dough?
The short answer is to prevent the cookies from spreading into a puddle. We want the cookies to be relatively flat, but with a little bit of substance. Chilling the dough is important because it will prevent the spread of these cookies. Also, letting the dough rest allows the flour time to hydrate. This creates a softer, chewier centre and again, less spread.
Salted Browned Butter Oatmeal Chocolate Chip Cookies
Ingredients:
1 cup butter
3/4 cup light brown sugar
1/2 cup white sugar
1/4 cup honey
2 eggs
1 tsp vanilla extract
1 3/4 cup all-purpose flour
1 tsp kosher salt
1 tsp baking soda
2 cups old-fashioned rolled oats
4 oz + 2 oz semi-sweet chocolate, roughly chopped
flaky sea salt
Directions:
Preheat the oven to 350F.
Add the butter to a medium saucepan over medium heat and allow the butter to melt. When the butter is melted turn the heat down to low and continue to cook it for 10-12 minutes, swirling the pan often. The butter will begin to brown and then foam up. Watch it closely and remove it from the heat as soon as it smells nutty and looks golden. Allow it to cool.
Into the bowl of an electric mixer (or use a handheld mixer), add both sugars, the browned butter and honey. Mix until combined. Add the eggs, one at a time, mixing after each addition. Then add in the vanilla extract.
In separate bowl, mix together the flour, baking soda and salt. In two batches, add the dry ingredients to the wet.
Add in the rolled oats and 4 oz of the chopped chocolate and mix to combine. Don’t over mix.
Scoop out the dough into balls and place them 2” apart on a baking sheet. Distribute the remaining 2 oz of chocolate onto the top of the cookies, pressing gently.
Bake the cookies for 10-11 minutes. Let them sit on the cookie sheet for at least 5 minutes before transferring them to a cooling rack.
Sprinkle with flaky sea salt and enjoy one cookie warm before storing them in an airtight container.
Enjoy!
tips for perfect cookies
Check your oven temperature! Most ovens actually are a little off! I use an inexpensive oven thermometer to double check that my oven is the correct temperature. If the oven is too cold, the cookies will spread too much and be under cooked in the centre. And we all know what can happen if the oven temperature is too high!
Use a light coloured cookie sheet to bake these salted, browned butter, chocolate chip cookies. The lighter colour will allow the cookies to cook more slowly than a dark pan. This prevents too much spread. I always line my cookie sheet with either silicone baking mats or parchment paper.
Always bake your cookies on the centre rack, and bake one sheet at a time to ensure even baking.
Swirl the cookies! Using a wide brimmed glass or a round cookie cutter, swirl the cookies around the rim while they are still hot from the oven to create the perfect round shape.
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I LOVE to hear from you! Any questions about these cookies? Did you try them? Don’t forget to tag me @christies.lovestory. I love seeing your kitchen creations!