Easy Browned Butter Oatmeal Chocolate Chip Cookies
Oatmeal and dark chocolate come together to create the ultimate chocolate chip cookie! With their hearty texture and rich flavours, these cookies are a crowd favourite. Made with browned butter, dark chocolate chunks, freshly milled flour, and sprouted rolled oats, these cookies offer a wholesome twist on a classic treat. Perfect for satisfying your sweet cravings, they’re sure to become a beloved staple in your pantry.
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Oatmeal chocolate chip cookies might be my favourite cookie. They’re hearty, nutty, rich, chewy, and crisp, you really can’t go wrong. I like to use freshly milled flour in mine for extra depth of flavour and fibre. They’re like a combination of oatmeal raisin and chocolate chip cookie which gives you the best of both worlds.
Where To Source Einkorn Flour
Einkorn is one of the more difficult flours to source. If you’re living in a city, you can mostly likely find a bakery or fancy grocery store that sells fresh-milled einkorn flour. If you’re living in the country and you can source whole grains, you may want to consider milling your own einkorn flour. You can start without making a large investment by using a powerful coffee grinder or blender that you already own. A step up would be purchasing a KitchenAid grain mill attachment.
If you’re really enjoying working with einkorn and you have a reliable source of grain, you can also consider a Harvest NutriMill which is the one I use almost everyday and love both for its beauty and practicality.
Get your Harvest NutriMill when you’re ready to invest using this link and my discount code BRONSBREAD20 at checkout to get $20 off your order!
Dark Chocolate
For the dark chocolate, I use chopped up unsweetened baker’s chocolate. You could do all unsweetened baker’s chocolate if you want to cut down the sweetness as there is a decent amount of sugar added.
Sprouted Rolled Oats
Oats are a highly nutritious whole grain that offers numerous health benefits. They are rich in essential nutrients, including B vitamins, minerals such as manganese and magnesium, and antioxidants.
Oats are also an excellent source of soluble fibre which promotes digestive health, aids in weight management by increasing feelings of fullness, and provides sustained energy due to their complex carbohydrates.
I love oats for their versatility and convenience. They can be easily incorporated into various recipes, from oatmeal and smoothies to baked goods, making them am easy addition to a balanced diet.
Why Sprouted?
Sprouting oats involves soaking the grains in water and allowing them to germinate, which enhances their nutritional profile and digestibility.
This process increases the availability of essential vitamins and minerals, particularly B vitamins, vitamin C, and amino acids. Sprouted oats are easier to digest due to the breakdown of complex carbohydrates and proteins, and they often have a nuttier flavour and chewier texture, making them a delicious addition to various recipes.
Additionally, sprouting reduces the levels of anti-nutrients like phytic acid, improving the bioavailability of minerals. The sprouting process can also increase soluble fibre content, promoting digestive health and helping to regulate blood sugar levels.
Overall, sprouted oats offer a nutritious boost and can be used in smoothies, granola, baked goods, and as toppings, making them a valuable addition to a healthy diet. Some of my favourite recipes with oats include sourdough pumpkin spiced muffins and oatmeal chocolate chip cookies, of course!
How do I get sprouted oats?
It’s actually quite difficult to make your own sprouted rolled oats. The process would consist of you sourcing whole oat groats, soaking and sprouting, dehydrating, and running through a roller mill to make sprouted rolled oats.
The easier option would be to buy some. These are the sprouted oats I use, they can be found at Costco or online!
What You’ll Need
Materials
- Baking Sheet: For baking your cookies on. I line mine out of habit but cookies have so much fat in them they likely won’t stick to an unlined baking sheet.
- Medium-sized mixing bowl: For mixing your ingredients together.
- Silicone spatula: For mixing your ingredients together.
- A small saucepan: For browning the butter.
- Kitchen scale or measuring cups and spoons: For measuring out your ingredients.
- Tablespoon cookie scoop: For scooping cookies. You can also eyeball it and use a spoon.
Ingredients
Butter: I used all butter because it’s going to be browned. But you can do a blend of half butter with an alternative fat like lard or coconut oil.
Sugar: Brown sugar is best as it adds a rich flavour and chewy texture. But you can use white sugar as well and add a tsp of molasses, if you wish.
Vanilla: I use homemade vanilla but any vanilla is wonderful.
Eggs: We’ll be using a whole egg and an egg yolk for this recipe to keep it moist and chewy.
Whole Wheat Flour: I used a blend of freshly milled flour hard white wheat, hard red wheat, and spelt for this recipe but you can use any kind.
White Flour: Just regular all-purpose is great.
Baking Soda & Baking Powder: The dynamic duo.
Salt: I used pink Himalayan sea salt but any salt is good. I also sprinkled a little flakey Maldon salt on top but that’s completely optional.
Rolled Oats: I used sprouted rolled oats but you can use any kind.
Chocolate: I used chopped unsweetened baker’s chocolate but you can use chocolate chips if you prefer.
Nutmeg (optional): Just a pinch!
How To Make Browned Butter Oatmeal Chocolate Chip Cookies
Brown the Butter: Measure out the butter and brown it in a small saucepan over medium heat until it turns a deep golden color and smells nutty.
Mix with Sugar: In a medium-sized mixing bowl, add the sugar. Pour the browned butter over the sugar and mix until combined.
Cool and Add Egg Yolks: Allow the mixture to cool slightly, then add the egg and egg yolk and mix until smooth.
Incorporate Vanilla: Stir in the vanilla extract.
Add Dry Ingredients: Gradually add the whole wheat flour, white flour, baking soda, baking powder, and salt, nutmeg, and oats to the wet mixture, mixing until just incorporated.
Fold in Chocolate Chunks: Gently fold in the chocolate chunks, being careful not to over-mix.
Rest the Dough: Let the cookie dough rest at room temperature for about an hour, or refrigerate overnight to allow the whole-grain flour to fully hydrate.
Preheat the Oven: Once ready to bake, preheat your oven to 350°F (175°C).
Shape the Cookies: Scoop the dough into balls, about the size of a heaping tablespoon or 50 grams each, and place them on a baking sheet. Press down slightly. Optionally, top with a sprinkle of flaky salt.
Bake: Bake at 350°F for 10-15 minutes, depending on your oven and dough ball size. The cookies should be slightly golden on the outside and puffed in the middle.
Cool: After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
Browned Butter Oatmeal Chocolate Chip Cookies
Equipment
- Baking Sheet
- Medium-sized mixing bowl
- Silicone spatula
- A small saucepan
- Kitchen scale or measuring cups and spoons
- Tablespoon cookie scoop
Ingredients
- 170 g Butter
- 150 g Sugar
- 1 tsp Vanilla
- 1 Egg
- 1 Egg Yolk
- 75 g Whole Wheat Flour
- 75 g White Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tsp Salt
- 150 g Rolled Oats
- 1 Cup Chocolate Chips 60g chopped chocolate
- 1/8 tsp Nutmeg
Instructions
- Brown the Butter: Measure out the butter and brown it in a small saucepan over medium heat until it turns a deep golden colour and smells nutty.
- Mix with Sugar: In a medium-sized mixing bowl, add the sugar. Pour the browned butter over the sugar and mix until combined.
- Cool and Add Egg Yolks: Allow the mixture to cool slightly, then add the egg and egg yolk and mix until smooth.
- Incorporate Vanilla: Stir in the vanilla extract.
- Add Dry Ingredients: Gradually add the whole wheat flour, white flour, baking soda, baking powder, and salt, nutmeg, and oats to the wet mixture, mixing until just incorporated.
- Fold in Chocolate Chunks: Gently fold in the chocolate chunks, being careful not to over-mix.
- Rest the Dough: Let the cookie dough rest at room temperature for about an hour, or refrigerate overnight to allow the whole-grain flour to fully hydrate.
- Preheat the Oven: Once ready to bake, preheat your oven to 350°F (175°C).
- Shape the Cookies: Scoop the dough into balls, about the size of a heaping tablespoon or 50 grams each, and place them on a baking sheet. Press down slightly. Optionally, top with a sprinkle of flaky salt.
- Bake: Bake at 350°F for 10-15 minutes, depending on your oven and dough ball size. The cookies should be slightly golden on the outside and puffed in the middle.
- Cool: After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
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