Brown Butter Oatmeal Chocolate Chip Cookies with Springtime Chips
Prep Time1 hr
Total Time1 hr
Servings: 4 dozen cookies
- 1 cup salted butter 2 sticks
- 1/2 cup granulated white sugar
- 1 cup firmly packed light brown sugar
- 2 eggs
- 1 Tbsp. vanilla extract
- 1 1/2 cups all-purpose flour
- 2 cups old-fashioned rolled oats
- 1 tsp. baking soda
- ½ tsp. salt
- 1 bag 10oz-11oz favorite baking chips or M&Ms
- 1/2 cup semi-sweet chocolate chunks or chips
Put the butter in a medium sauce pan over medium heat. As the butter starts to melt swirl it occasionally to combine. When it is melted start to watch constantly - it can burn in moments. The butter will begin to boil and foam before it turns golden brown. As it cooks little brown bits will form. When the butter is golden brown and smells a little nutty / like caramel it is ready.
Transfer the butter to a small bowl right away so the cooking will stop. Let it cool for at least 5 minutes before starting the cookie dough.
Preheat the oven to 350 F. Line two cookie sheets with parchment paper.
Add the white and brown sugar to a stand mixer. When the butter has cooled for 5 minutes, add it also and beat with a paddle until well combined.
Beat in eggs and vanilla.
Add flour, rolled oats, baking soda, and salt. Beat until creamy. Add both kinds of chocolate and beat on low until incorporated.
Use a 1oz cookie scoop to make balls. Place on baking sheets and bake until the edges are starting to turn golden and the tops are set. 9-11 minutes.
Cool cookies and racks.