Brown Butter Chocolate Chip Oatmeal Cookies
bonCook tools used: Perforated Baking Sheet, Bonmat, Stainless Mixing Bowl, Heat Resistant Spatula
Ingredients
2 sticks salted butter
1 1/4 cups brown sugar
2 large eggs
1 tablespoon vanilla extract
2 cups flour
2 cups old fashioned oats
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups chocolate chips or chunks
Flaky sea salt, for sprinkling
Directions
Preheat the oven to 350 degrees F. Place the Bonmat on a Perforated Baking Sheet.
Add butter to a small pan set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool for 5 minutes or longer.
To the brown butter, mix in the brown sugar, eggs, and vanilla, mixing until smooth. Add the flour, oats, baking soda, and salt. Gently fold in the chocolate.
Using a cookie scoop place the dough on the Bonmat and place 2 inches apart. Gently flatten the dough down. Bake 8-10 minutes or until the edges of the cookies are just beginning to set on the edges.
Let the cookies cool. Sprinkle with flaky salt (if desired). Eat warm or let cool and store in an airtight container for up to 4 days.
bonTip: If you have never tried browning the butter for chocolate chip cookies you need to! Simply let the butter cook until it bubbles up and foams on top. Little brown bits will form on the bottom of the pan. Those nutty little bits that will make our recipes extra delicious. Use the Mini Whisk to stir the butter. The addition of the flaky salt is a nice contrast with the sweet cookie. I also like to use one cup of dark chocolate chips and one cup of semi-sweet chocolate chips. I have also started using a chocolate bar and cutting it up into slivers. This makes ribbons of delicious chocolate through the cookie. Either way there is nothing better than a good chocolate chip cookie and a cold glass of milk.
