BROWN BUTTER OATMEAL COOKIES
There is absolutely nothing wrong with the Nestle Toll House cookie recipe. In fact I’ve baked it so many time it might as well be tattooed on the back of my hand. (This would be a terrible tattoo, I would never get it, don’t worry)
However every once in a while it is good to give another cookie recipe a go. Something a little bit elevated, a little different.
These brown butter oatmeal chocolate chip cookies are ooey-gooey, so flavorful and unique. They are a cookie worthy of your non-toll house baking days.
A few thing about this recipe:
What is brown butter and how do you make it, you ask. And to that I say, see here. You will not need to let the butter chill, just wait 5 to 10 minutes after you make it to allow it to cool.
You don’t need an electric mixer. Because you are starting with liquid butter, you will not need to cream the butter and sugar, just mix it up with a whisk. And if you mix the dough by hand you will have a super soft cookie.
There’s no brown sugar. The brown butter has such a distinct, brown flavor and I did not want it to compete with the brown sugar. Let that brown butter SHINE.
And speaking of sugar, there is not a lot of it, but I promise these cookies are sweet enough.
And those brown notes from the butter I was talking about- the nonfat dry milk powder will enhance this flavor. It will also promote a deeper, richer flavor to the entire cookie. So if it’s not in your pantry I encourage you to buy it if you are making this recipe (aka don’t skip it).
These cookies have a long prep time. Chilling the dough overnight is a commitment for a cookie, but chilling will allow all of the flavor to soak into the oats and make for a more delicious, chewier cookie.
And then I want you to let it rest for thirty minutes?! I know but this will soften the cold butter in the dough just so and give a nice, even spread to the cookie.
Uhg, but look at that! It’s all worth it.
Brown Butter Oatmeal Cookies
Makes 1 to 1 ½ dozen cookies
- ½ cup butter, browned (see above)
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup quick oats
- ½ cup all-purpose flour
- 1 ½ tablespoons nonfat dry milk
- ¾ teaspoon salt
- 1½ teaspoon baking soda
- ½ cup semi-sweet chocolate chips
- In a large mixing bowl whisk brown butter, granulated sugar and vanilla extract together until combined.
- Add egg and whisk until combined.
- Add oats, all-purpose flour, nonfat dry milk, salt and baking soda and mix by hand with a wooden spoon or spatula until combined and all of the oats are wet.
- Add chocolate chips and gently fold in with a wooden spoon or spatula until evenly distributed.
- Cover the mixing bowl with foil or plastic wrap and refrigerate for 2 to 24 hours. I recommend waiting at least 12 for optimal texture and flavor.
- Once dough has chilled, preheat the oven to 325F and line baking sheets with parchment paper.
- Allow dough to sit at room temperature for thirty minutes and the scoop 1 ½ tablespoon portion or dough and shape into thick disks. Place the dough on baking sheet about 2 inches apart.
- Bake cookies for 10 to 12 minutes or until edges are set and tops are still soft but not doughy. Allow cookies to cool for about 5 minutes on the baking sheet before transferring to a cooling rack to complete cooling.