Browned Butter Oatmeal Cookies with Chocolate Chips
These thick and chewy browned butter oatmeal cookies are packed with rich, nutty flavor, chocolate chips, and hearty oats. The perfect upgrade to your classic oatmeal cookie!
Servings 20 cookies
Ingredients
- ½ cup unsalted butter
- 1 ¼ cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¾ cups rolled oats
- 1 ½ teaspoons cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup chocolate chips Ghirardelli baking chips
Instructions
- Heat a small saucepan over medium-low heat and add butter.1/2 cup unsalted 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.1 1/4 cup all-purpose flour, 1/4 teaspoon salt, 1/2 teaspoon baking powder, 3/4 cups rolled oats, 1 1/2 teaspoons cinnamon
- To the cooled butter, whisk in the white sugar and brown sugar, stirring until smooth.1/2 cup granulated sugar, 1/2 cup brown sugar
- Add in the egg and vanilla, whisking until smooth once again.1 large egg, 2 teaspoons vanilla extract
- 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.1 cup chocolate chips
- 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.
Nutrition
Serving: 1g | Calories: 171kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 41mg | Potassium: 43mg | Fiber: 1g | Sugar: 16g | Vitamin A: 176IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg
