Salted Brown Butter Oatmeal Chocolate Chunk Cookies
There’s something magical about the aroma of freshly baked cookies wafting through the house, and when it comes to Salted Brown Butter Oatmeal Chocolate Chunk Cookies, that magic is multiplied tenfold. I remember the first time I baked these cookies; I had just returned from a long day at work and wanted something comforting. I decided to experiment with oatmeal cookies, and the result was pure bliss. The rich, nutty flavor of browned butter combined with the chewiness of oats and the decadent chunks of dark chocolate made every bite feel like a warm hug. It’s incredible how one simple recipe can evoke so many delightful memories.
As I stirred the dough, I could already imagine sharing these cookies with friends during cozy movie nights or enjoying them as an afternoon treat with a cup of coffee. They are the perfect pick-me-up anytime, and you can personalize them with different add-ins or toppings to make them uniquely yours. Whether you’re baking for a gathering or simply craving something sweet, these cookies are sure to impress. So, roll up your sleeves and let’s dive into the world of baking with these delightful Salted Brown Butter Oatmeal Chocolate Chunk Cookies!
Recipe Snapshot
1 hr 50 mins
100 mins
10 mins
Medium
180 kcal
2 g
Gluten-Free, Low FODMAP
8 g
Mixing Bowl, Frying Pan, Skillet, Chef’s Knife, Whisk, Baking Sheet, Food Processor, Oven
Why This Salted Brown Butter Oatmeal Chocolate Chunk Cookies Hits Different
1. The Deep Flavor of Browned Butter
One of the standout elements of these cookies is the use of browned butter. I can’t stress enough how this simple step elevates the flavors immensely. Browning the butter introduces a nutty aroma and a rich depth that you simply can’t achieve with regular melted butter. It adds layers of flavor that create a truly decadent cookie.
2. Perfect Texture with Oats
The addition of old-fashioned rolled oats results in a wonderful chewy texture that contrasts beautifully with the smoothness of the chocolate chunks. The oats provide a heartiness that makes each bite satisfying, transforming an ordinary cookie into a more substantial treat.
3. Customizable Ingredients
One of the things I love about this recipe is its adaptability. You can easily add your favorite mix-ins or adjust the quantity of chocolate to your liking. Want it sweeter? Toss in some extra chocolate chips. Prefer a nutty flavor? Add in some chopped nuts for that extra crunch!
4. The Salty-Sweet Balance
The sprinkle of sea salt on top of these cookies creates an irresistible sweet-and-salty combination. It enhances the overall flavor and makes each bite even more enjoyable. It’s that perfect finishing touch you didn’t know you needed!
5. They’re Great for Sharing
Cookies are always better when shared, and these Salted Brown Butter Oatmeal Chocolate Chunk Cookies are no exception. They make for wonderful gifts, party treats, or simple snacks to enjoy with friends. I love baking a big batch and watching my loved ones light up with joy when they take their first bite.
6. Easy to Make
Even if you’re new to baking, this recipe is straightforward and approachable. With just a few simple steps, you can create a batch of cookies that will impress anyone. The process is enjoyable and rewarding, making it a perfect recipe for both novice and experienced bakers.
Ingredients Overview for Salted Brown Butter Oatmeal Chocolate Chunk Cookies
The ingredients for Salted Brown Butter Oatmeal Chocolate Chunk Cookies come together beautifully to create a delightful treat. Each component serves a crucial purpose, harmonizing to yield cookies that are both flavorful and satisfying. The key players here include the rich butter, hearty oats, and rich chocolate, which all work together to elevate the cookie experience.
- Salted Butter: ¾ cup (170g), cut into pieces – This is the star of the show, providing a rich, creamy base and a touch of seasoning that enhances the flavors.
- Brown Sugar: 1 cup (213g), packed – Adds moisture and a deep caramel flavor that complements the butter.
- Egg: 1, at room temperature – Acts as a binder, helping to create the perfect texture.
- All-Purpose Flour: 1 ¼ cup (150g) – Provides structure to the cookies, ensuring they hold together nicely.
- Old-Fashioned Rolled Oats: 1 cup (95g) – Adds chewiness and a wholesome flavor.
- Baking Soda: ½ teaspoon – A leavening agent that helps the cookies rise slightly.
- Salt: ¼ teaspoon – Enhances the flavors of the other ingredients.
- Instant Coffee Granules: 1 tablespoon (optional) – Boosts the chocolate flavor, making it more intense.
- Dark Chocolate: 1 (3.5oz) bar, coarsely chopped – The decadent surprise that melts beautifully into the cookie.
- Maldon Sea Salt: for sprinkling – The finishing touch that adds that sweet-salty contrast.
Recipe Directions for Salted Brown Butter Oatmeal Chocolate Chunk Cookies
Making Salted Brown Butter Oatmeal Chocolate Chunk Cookies is a fun and rewarding process that results in cookies you will love. Follow these steps carefully for the best results.
- Start by browning your butter. Add the butter to a medium saucepan over medium heat. Stirring constantly, let it melt and begin to foam. After a few minutes, you’ll notice it turning a beautiful golden amber color. This nutty aroma is a sign that it’s ready! Once browned, remove it from heat and transfer it to a bowl to cool.
- Let the brown butter cool for about 10 to 15 minutes. While you wait, you can clean up your workspace or prepare your other ingredients. Cooling is important to ensure it doesn’t cook the eggs when combined.
- In a large mixing bowl or using an electric mixer, combine the cooled brown butter, brown sugar, egg, and vanilla. Mix on medium-high speed until everything is well combined, about 1 minute. If you prefer, you can mix by hand with a whisk.
- Next, you’ll want to add the dry ingredients. Carefully mix in the flour, oats, baking soda, salt, and optional instant coffee granules. Beat on medium speed until just combined, about 1 minute. Overmixing can lead to tough cookies, so stop as soon as everything is blended.
- Now it’s time to fold in the chopped dark chocolate. Gently stir using a spatula until the chocolate is evenly distributed throughout the dough.
- Chill the dough in the refrigerator for at least 1 hour. This step is essential for achieving the desired texture and helps prevent the cookies from spreading too much while baking.
- While the dough is chilling, preheat your oven to 350 degrees F. Line a large baking sheet with parchment paper to prevent sticking.
- Once your dough has chilled, use a medium cookie scoop to portion out the dough. Roll each portion into a ball and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges are just barely golden brown. Be careful not to overbake, as the cookies will continue to cook slightly after being removed from the oven.
- After baking, allow the cookies to cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack. This cooling time helps them set perfectly. To finish, sprinkle a touch of Maldon sea salt on top and enjoy your freshly baked Salted Brown Butter Oatmeal Chocolate Chunk Cookies!
Things Worth Knowing
Things Worth Knowing
- Brown Your Butter Correctly: Keep an eye on it while it’s melting. The transition from melted to browned happens quickly!
- Chill the Dough: Don’t skip the chilling step. It’s crucial for texture and prevents spreading.
- Perfectly Bake Cookies: Pull them out when they’re slightly underbaked for a gooey center.
- Use Quality Chocolate: The better the chocolate, the better your cookies will taste!
Ways to Adapt This Recipe
If you’re looking to put your own twist on the Salted Brown Butter Oatmeal Chocolate Chunk Cookies, here are some tips to consider.
- Storage: Store any leftover cookies in an airtight container at room temperature for up to a week.
- Freezing: You can freeze the dough for up to 3 months. Just scoop and freeze on a baking sheet, then transfer to a bag once solid.
- Variations: Feel free to swap in white chocolate or peanut butter chips for a different flavor.
- Add Nuts: For added crunch, mix in some chopped walnuts or pecans.
- Extra Oats: Add an additional ½ cup of oats for a thicker, heartier cookie.
Perfect Pairings for Salted Brown Butter Oatmeal Chocolate Chunk Cookies
When enjoying Salted Brown Butter Oatmeal Chocolate Chunk Cookies, consider these delightful pairings to enhance your experience:
- Coffee: Pair your cookies with a warm cup of coffee for a cozy afternoon treat.
- Milk: A classic glass of cold milk is the perfect complement to these cookies, balancing the sweetness.
- Ice Cream: Try serving cookies warm with a scoop of vanilla ice cream for an indulgent dessert.
- Fruit: Fresh fruit, like strawberries or raspberries, can add a refreshing contrast to the rich flavors of the cookies.
- Picnics: These cookies make a great addition to any picnic or outdoor gathering.
- Movie Nights: They’re perfect for cozy movie nights at home, served alongside popcorn for a fun treat.
FAQ
Conclusion
The Salted Brown Butter Oatmeal Chocolate Chunk Cookies are a delightful treat that combines rich flavors with a chewy texture, making them irresistibly good. These cookies are perfect for sharing and will surely become a favorite in your household. I encourage you to give them a try—you won’t be disappointed!
Salted Brown Butter Oatmeal Chocolate Chunk Cookies
Equipment
- Mixing Bowl
- Frying Pan
- Skillet
- Chef's Knife
- Whisk
- Baking Sheet
- Food Processor
- Oven
Ingredients
- ¾ cup cup Salted Butter cut into pieces
- 1 cup Brown Sugar packed
- 1 each Egg at room temperature
- 1 ¼ cup cup All-Purpose Flour
- 1 cup Old-Fashioned Rolled Oats
- ½ teaspoon teaspoon Baking Soda
- ¼ teaspoon teaspoon Salt
- 1 tablespoon tablespoon Instant Coffee Granules optional
- 1 3.5oz Dark Chocolate coarsely chopped
- to taste none Maldon Sea Salt for sprinkling on top
Instructions
- Start by browning your butter. Add the butter to a medium saucepan over medium heat. Stirring constantly, let it melt and begin to foam. After a few minutes, you’ll notice it turning a beautiful golden amber color. This nutty aroma is a sign that it’s ready! Once browned, remove it from heat and transfer it to a bowl to cool.
- Let the brown butter cool for about 10 to 15 minutes. While you wait, you can clean up your workspace or prepare your other ingredients. Cooling is important to ensure it doesn’t cook the eggs when combined.
- In a large mixing bowl or using an electric mixer, combine the cooled brown butter, brown sugar, egg, and vanilla. Mix on medium-high speed until everything is well combined, about 1 minute. If you prefer, you can mix by hand with a whisk.
- Next, you’ll want to add the dry ingredients. Carefully mix in the flour, oats, baking soda, salt, and optional instant coffee granules. Beat on medium speed until just combined, about 1 minute. Overmixing can lead to tough cookies, so stop as soon as everything is blended.
- Now it’s time to fold in the chopped dark chocolate. Gently stir using a spatula until the chocolate is evenly distributed throughout the dough.
- Chill the dough in the refrigerator for at least 1 hour. This step is essential for achieving the desired texture and helps prevent the cookies from spreading too much while baking.
- While the dough is chilling, preheat your oven to 350 degrees F. Line a large baking sheet with parchment paper to prevent sticking.
- Once your dough has chilled, use a medium cookie scoop to portion out the dough. Roll each portion into a ball and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges are just barely golden brown. Be careful not to overbake, as the cookies will continue to cook slightly after being removed from the oven.
- After baking, allow the cookies to cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack. This cooling time helps them set perfectly. To finish, sprinkle a touch of Maldon sea salt on top and enjoy your freshly baked Salted Brown Butter Oatmeal Chocolate Chunk Cookies!
Notes
- Tip 1: If you like a more oat-ier, heartier, thicker cookie, you can add ½ cup more oats to the recipe.
- Tip 2: You can refrigerate the dough (well-covered so it doesn’t dry out) for up to 24 hours. Set out dough for 30 minutes at room temp before baking.
