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Browned Butter Oatmeal Chocolate Chip Cookies

AuthorBronwyn Case
With their hearty texture and rich flavours, these oatmeal chocolate chip cookies are a crowd favourite.
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Prep Time20 minutes
Cook Time15 minutes
Rest 1 hour
Total Time1 hour 35 minutes
Servings24 Cookies

Ingredients  

  • 185g Butter browned
  • 200g Brown Sugar
  • 1 tsp Vanilla
  • 1 Egg
  • 1 Egg Yolk
  • 75 g Whole Wheat Flour
  • 75 g White Flour
  • 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 150 g Rolled Oats
  • 100g Chocolate Chunks

Instructions 

  1. 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.
  2. Mix with Sugar: In a medium-sized mixing bowl, add the sugar. Pour the browned butter over the sugar and mix until combined.
  3. Cool and Add Egg Yolks: Allow the mixture to cool slightly, then add the egg and egg yolk and mix until smooth.
  4. Incorporate Vanilla: Stir in the vanilla extract.
  5. Add Dry Ingredients: Gradually add the whole wheat flour, white flour, baking soda, salt and rolled oats to the wet mixture, mixing until just incorporated.
  6. Fold in Chocolate Chunks: Gently fold in the chocolate chunks, being careful not to over-mix.
  7. Rest the Dough: Let the cookie dough chill for 2+ hours to hydrate the whole grain flour and develop flavour.
  8. Preheat the Oven: Once ready to bake, preheat your oven to 350°F (175°C).
  9. 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.
  10. 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.
  11. 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.