Salted Brown Butter Oatmeal Chocolate Chunk Cookies
The ultimate comfort food, Salted Brown Butter Oatmeal Chocolate Chunk Cookies are rich, chewy, and irresistibly delicious. These cookies feature the deep, nutty flavor of browned butter paired with hearty oats and decadent chocolate for a truly satisfying treat. Make them tonight for a delightful indulgence!
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.