Thick & chewy Brown Butter Oatmeal Chocolate Chip Cookies are filled with oats, chocolate chips, and nutty brown butter. Meet your new favorite cookie!
Heat a small saucepan over medium-low heat and add butter.
Whisking constantly, cook the butter until bubbly and small brown bits begin to appear on the bottom of the pan – approximately 5 minutes. Once you see the brown bits, immediately remove the pan from the heat & continue whisking for 30 seconds.
Pour the butter into a large mixing bowl and set it aside to cool completely. The butter shouldn’t solidify, but it should be cool to the touch.
In a medium mixing bowl, whisk together the flour, salt, baking powder, oats and cinnamon and set aside.
To the cooled butter, whisk in the white sugar and brown sugar, stirring until smooth.
Add in the egg and vanilla, whisking until smooth once again.
Slowly pour in the dry ingredients, stirring to bring the dough together.
If the dough remains crumbly, add in 1 tablespoon of milk.
Fold in chocolate chips so they’re evenly distributed.
Cover the dough and refrigerate for at least 30 minutes.
Once chilled, preheat the oven to 375° F and line a baking sheet with parchment paper.
Use a medium cookie scoop to portion out approximately 1.5” balls and place on the prepared pan, approximately 2” apart.
Bake for 10-12 minutes or until the edges are just golden.
Let cool for a couple minutes on the pan before removing to a wire rack to cool completely.
Notes
Makes approximately 20 cookies using approximately 1.5 TB scoop.Store leftovers in an airtight container at room temperature for up to 5 days.