Chocolate Chip Cookies with Brown Butter and Toasted Oats

🧂 Ingredients

• 1 cup unsalted butter
• 2 cups all purpose flour

  (see note)
• 1 cup rolled oats
• 1.5 cups brown sugar

  lightly packed
• 1 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• 2 large eggs
• 1 tsp vanilla
• 250 g dark chocolate chips

  (or chunks)

Instructions

• 1 Combine the flour, baking soda, baking powder, and set aside.
• 2 Blitz the oats in a food processor, blender, or spice grinder. Break the oats
  down into small pieces, but don't turn them into flour.
• 3 Heat butter in a medium sauce pan. Once it's melted and foaming, add the oats.
  Stir frequently, and cook until butter is well browned (the colour of coffee
  with milk) - generally about 5-7 minutes. Set aside to cool until comfortable to
  touch.
• 4 In a stand-mixer or large bowl, combine the brown butter/oat mixture with the
  brown sugar.
• 5 Add the eggs and vanilla and continue to mix.
• 6 Add dry ingredients and mix until they're just incorporated. Stir in the
  chocolate chunks.
• 7 Let dough rest for 1 hour at room temperature.
• 8 Preheat oven to 350°F.
• 9 Use an ice cream scoop or large spoon to portion out 24 cookies onto baking
  sheets. Flatten the cookies slightly, then bake for 18-20 minutes (less for
  smaller cookies), or until the bottoms are lightly browned and the centers are
  set but still soft. Remove the finished cookies from the oven and cool on a
  rack.

Nutrition Info