Meet my favourite cookie in the whole world Brown Butter Oatmeal Choc Chip Cookies.
Nutty and caramel-y undertones.
Melty pockets of chocolate, crispy on the edges and chewy in the middle.
Don’t mix chocolate dust into the cookie dough. It will melt and discolour the cookie.
Unbelievably quick and easy no electric beater, no waiting around for butter to soften.
Easy to handle dough.
Speed:Faster than usual cookie recipes.
No waiting for butter to soften.
Return for effort:Extremely high.
Punches way above its weight!!
I know there are more perfect cookies out there in this world.
But for effort vs results, these cookies leave them in the dust.
Its one of those rare gems where the end result is not compromised by speed and ease.
They are everything you dream of a chocolate chip cookie to be.
and big melty pockets of chocolate from chunks of chocolates rather than using chocolate chips.
And they are fast and easy!
Lindt is my choice not cheap, so I stock up when discounted!
For everyday purposes, Ill just use good ole choc chips.
Chocolate or chocolate chips See notes above photo.
Don’t mix chocolate dust into the cookie dough. It will melt and discolour the cookie.
Unsalted butter This recipe calls for the butter to be browned which intensifies the buttery flavour.
Oats Just ordinary rolled oats.
This is what gives these cookies a great chewiness!
Recipe should work with quick oats, but not sure about steel cut oats.
Sugar Brown sugar for caramely flavour and to make the cookies a bit chewy rather than crisp.
Flour Just plain / all-purpose flour.
kindly dont substitute with self raising flour as it doesnt have enough rising agent in it.
It is stronger than baking powder and has slightly different leavening effect depending on what you are making.
Baking powder makes these cookies dome slightly whereas baking soda makes them rise more evenly which is better.
Vanilla Just a bit, for flavour.
It doesnt make these cookies salty.
But theres certainly the option to finish them with a sprinkle of salt flakes!
PRO TIP Dont use the chocolate dust.
It melts and smears in the cookie dough and makes it look a bit messy.
Save the dust for your cappuccino and just use the chunks for your cookies!
This intensifies the buttery flavour and adds nuttiness.
Melt butterin a silver or other non-black saucepan or small pan.
Why does the colour of the cooking vessel matter?
Because its impossible to see when the butter changes from yellow to golden in a black pan.
The butter will also change from yellow to golden brown in colour.
Remove from the stove immediatelyto prevent it from going too brown / burnt.
Prevent screen from sleeping
Then let it cool for 5 minutes.
Whisk wet Add sugar into the still warm brown butter and whisk.
It will look a bit split, thats ok, it will come together when you add the egg.
Add egg and vanilla then whisk.
Combine wet and dry Pour the dry ingredients into the wet ingredients.
Mix with a wooden spoon until the flour is mostly incorporated.
Then add thechocolate chipsand mix through until you’re free to no longer see flour.
Use a cookie scoop for speed!
Scoop moundsof cookie dough onto lined trays, 5 cm / 2 apart.
I use a size 40 cookie scoop which is 1 1/2 tablespoons (a heaped tablespoon measure).
You should get 22 cookies.
I use 3 trays 8 cookies on 2 trays and 6 cookies on a 3rd tray.
Remove, then bake the 3rd tray for 10 minutes, rotating at the 6 minute mark.
Coolcookies on the tray for 10 minutes they will continue to cook and go a bit more golden.
Then transfer to a cooling rack to fully cool.
You know the hardest part about these cookies?
The Kill being THIS moment:
Now you understand, right?
25 to 50 minutes out of the oven.
Set your timer, my friends.
Or, if you do, just make them again.
Theyre so easy, why not!
Its bad for you!
