How to make brown butter chocolate chip cookiesĪre you ready to see how shockingly and dangerously easy these are to make? 1. Save the dust for your cappuccino and just use the chunks for your cookies! Don’t mix chocolate dust into the cookie dough. It melts and smears in the cookie dough and makes it look a bit messy. PRO TIP – Don’t use the chocolate “dust”. But there’s certainly the option to finish them with a sprinkle of salt flakes! Salt – It’s generally good practice to add a bit of salt into sweet baking recipes as it brings out the flavours in other ingredients. Baking powder makes these cookies dome slightly whereas baking soda makes them rise more evenly which is better. It is stronger than baking powder and has slightly different leavening effect depending on what you are making. Please don’t substitute with self raising flour as it doesn’t have enough rising agent in it.īaking soda (bi-carb) – This is the leavening agent used in these cookies (ie to make them rise a bit).
Sugar – Brown sugar for caramely flavour and to make the cookies a bit chewy rather than crisp.įlour – Just plain / all-purpose flour. This is what gives these cookies a great chewiness! Recipe should work with quick oats, but not sure about steel cut oats. It’s really easy – just melt the butter then simmer for a few minutes until it turns brown and smells beautifully nutty. Unsalted butter – This recipe calls for the butter to be browned which intensifies the buttery flavour. Bakers’ choice!Ĭhocolate or chocolate chips – See notes above photo. Lindt is my choice – not cheap, so I stock up when discounted! For everyday purposes, I’ll just use good ole’ choc chips. When I’m making to impress, I prefer to chop up good dark chocolate myself. And they are fast and easy! Ingredients in brown butter choc chip cookies Chewy inside (thanks to the oats), crispy edges, very buttery flavour (from the browned butter!) and big melty pockets of chocolate from chunks of chocolates rather than using chocolate chips. They are everything you dream of a chocolate chip cookie to be. In the world of baking, this is so rare, I am confident that you, like me, will try these once and know that it’s a Keeper! It’s one of those rare gems where the end result is not compromised by speed and ease. But for effort vs results, these cookies leave them in the dust. I know there are more “perfect” cookies out there in this world. Texture: Crispy on the edges and base, and chewy inside from the oatmeal.ĭifficulty: Effortless. Taste: Nutty buttery-ness from the brown butter with big melty chunks of chocolate Chopped nuts can be added as well if you like.Rundown: Brown butter oatmeal choc chip cookies.
Feel free to use regular salt if you don’t have sea salt handy. It’s a great contrast with the sweetness of the cookie. If you prefer raisins, feel free to swap out the chocolate chips - you may want to start with 1 cup of raisins though, and adjust to your liking.If you like really soft and chewy cookies, make sure not to over bake them! They’re done when the edges are lightly browned and the center still looks very unset.I used a small (2 tsp) cookie scoop for these.If you’re looking for a go-to oatmeal cookie recipe, this one is for you! Notes & tips for the perfect chewy oatmeal cookies: You may want to start with 1 cup of raisins though, or if you’re a raisin fiend, go for the full 2 cups! If you prefer raisins in your oatmeal cookies, feel free to swap out the chocolate chips. I’ve discovered that I don’t particularly like the combo of chocolate and cinnamon so I’d skip it and maybe add some walnuts or pecans for more flavor/texture. Next time I make these oatmeal cookies I think I’ll pass on the cinnamon. How can I adapt these Oatmeal Chocolate Chip Cookies?