The last few days have been a bit of a whirlwind. After church on Sunday I was torn between two things: taking a much needed nap (which I never do) or making some cookies (which I always do). I opted for making cookies. Cookies with some browned butter. I know I’m a little late to the “browned butter” train, but I seriously love its flavor. It adds a richness to cookies that I love. And the smell of the butter browning? Yeah, it’s amazing.
I’ve played with browned butter in these awesome cookies and this savory quinoa salad and decided to go the cookie route again, and give it a try in one of my favorite cookies: oatmeal chocolate chippers. But with dark chocolate chips.
Get browning some butter peeps, make some cookies and sink your teeth in.
‘Cause these babies are oh…so…good!
- 1 cup unsalted butter
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 tsp vanilla
- 2 eggs
- 1 1/2 cups dark chocolate chips
- 3 cups old fashioned oats
- Preheat oven to 350. Line baking sheets with parchment paper and set aside.
- Melt butter in a heavy-bottomed saucepan over medium heat, stirring constantly. Continue stirring as butter begins to simmer and foams up. Continue until butter turns a dark amber color and brown specks appear at the bottom of the pan (you will see them as you continue to whisk). Once browned (and be careful not to burn) remove from heat and let cool.
- Meanwhile, mix flour, soda, salt and cinnamon in a medium bowl and set aside.
- Once cooled slightly, pour browned butter into the bowl of a stand mixer. Beat in sugars for several minutes until creamy. Add eggs and vanilla and beat for another minute or two.
- Stir in dry ingredients with a wooden spoon. Add dark chocolate chips and oats. Spoon by heaping tablespoon onto prepared baking sheets. Bake for 10 minutes, or until edges slightly brown. Let cool for several minutes before transferring to a cooling rack.