If you are reading this post, chances are you read other blogs and have seen many people at this point sing the praises of browned butter. I’m not really a risk taker so food blog trends usually come and go before I dabble with them. Browned butter is certainly not going anywhere, but I needed to see (and try!) my fair share of recipes using it before I was convinced of it’s almighty powers. But I’m here to tell you: I’M CONVINCED. Browned butter takes baked goods to a whole other level and the extra step it takes to “brown” it is worth the results ten times over.
One of my favorite things to do growing up was bake oatmeal chocolate chip cookies with my friend Jess when we had sleepovers. The fact that these “sleepovers” mainly occurred in our college and post-college years when we had to go to work the next day is really besides the point. Who says grown-ups can’t have slumber parties? Anyway, we always used the recipe on the back of the Tollhouse Chocolate Chip bag. We’d eat a fair amount for breakfast the next day and then bring the rest to our lucky co-workers. And while it was good—this version puts it to shame. The browned butter, the sea salt mixed throughout and sprinkled on top, and the dark chocolate chips all make this cookie the BEST oatmeal chocolate chip cookie I’ve ever made or consumed. Sorry Nestle.
This recipe starts out with the pivotal step of browning your butter. All this means is putting butter into a saucepan, turning the heat to medium, and letting it simmer and foam and form lots of brown little bits on the bottom. The whole process only takes about 7 minutes and your butter will begin to turn a light golden color and will smell nutty and delicious. At this point, immediately pour it into your metal mixing bowl. This will stop the cooking process and prevent it from burning. See all those brown bits in the top left of the photo below? That’s what you want.
From here, you continue like a normal cookie recipe. Cream your browned butter with your brown and white sugar, and then slowly add in the eggs and vanilla. In a separate bowl, combine your all purpose flour, whole wheat pastry flour, oats, baking powder, baking soda, sea salt and cinnamon. Slowly add dry to wet, mixing until JUST combined. Don’t overmix these.Then, stir in the dark chocolate chips.
I’m just going to warn you, this cookie dough tastes ridiculous. It’s best if you just don’t even try it. Next we need to refrigerate this dough for at least two hours or overnight. So feel free to make it the day before you really need to bake them.
Drop them by rounded tablespoons onto a cookie sheet lined with parchment paper and sprinkle a little course ground sea salt on top. Trust me on this one. For some reason, people get all weirded out by sea salt on their baked goods. But it’s really the perfect compliment to the sugar and dark chocolate and the cookie just won’t be the same without it. So do it.
Bake at 375 degrees for about 10 minutes and then immediately remove the cookies from the pan and place them on a cooling rack. These are seriously crazy good. Perfectly chewy and dense from the oats and whole wheat pastry flour, nutty and sweet from the browned butter and dark chocolate. Plus you get a perfect little salty taste with each bite, just enough to bring out all the other wonderful flavors. So make these! You can thank me later.
- 3/4 cup butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 Teaspoon of baking powder
- 1/4 Teaspoon of baking soda
- 1/4 Teaspoon of sea salt
- 1/2 Teaspoon of cinnamon
- 2 large eggs at room temperature
- 1 Teaspoon of vanilla extract
- 1 1/4 cups all purpose flour
- 1/2 cup whole wheat pastry flour
- 2 cups rolled or quick oats
- 1 1/4 cups dark chocolate chips
- Coarse ground sea salt to top cookies
- In a bowl, combine the flours, oats, baking soda, baking powder, cinnamon and salt. Stir to combine.
- Place the butter in a medium saucepan and heat over medium-high heat
- Let the butter melt and gently bubble. Foam should begin to form on the top
- Stir frequently; you will notice brown bits forming on the bottom of the pan
- Continue simmering until the butter becomes a light tan-brown color and you have a nutty aroma. Immediately remove from heat and pour into mixing bowl
- Add the brown and white sugar to the browned butter and beat on low speed until well combined
- Add in the eggs one at a time, as well as the vanilla, mixing until well-incorporated
- Slowly add in the dry ingredients, mixing just until combined
- Stir in the dark chocolate chips
- Cover and refrigerate for at least 2 hours. May be refrigerated overnight
- Preheat an oven to 375 degrees and line cookie sheets with parchment paper
- Using a cookie dough scoop (or a Tablespoon), drop rounded scoops of cookie dough onto the sheets
- Sprinkle the top of each unbaked cookie with sea salt
- Bake for about 10 minutes until they begin to just barely turn golden
- Cool on a cooling rack before storing in an airtight container