Description
Savory Chewy Brown Butter Oatmeal Cookies You’ll Love
Ingredients
Scale
- 1 cup unsalted butter (browned for flavor)
- 1.5 cups all-purpose flour
- 1 cup old fashioned oats
- 1.5 cups quick oats
- 1 teaspoon ground cinnamon
- 4 teaspoons instant espresso powder
- 1 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 1 cup brown sugar (packed)
- 2 large eggs
- 1.5 teaspoons pure vanilla extract
- 6 ounces quality white chocolate (chopped)
- flaky sea salt (for sprinkling on finished cookies)
Instructions
- Brown the Butter: In a saucepan over low heat, melt the unsalted butter, stirring frequently until small brown flakes appear, about 7-10 minutes. Then, pour into a heat-proof bowl to cool for 1-2 hours.
- Mix the Dry Ingredients: In a medium to large bowl, whisk together the all-purpose flour, both types of oats, ground cinnamon, instant espresso powder, baking soda, and kosher salt. Set aside for later.
- Cream the Butter and Sugar: Using a stand mixer or hand mixer, cream the cooled browned butter, brown sugar, and kosher salt on medium-high speed until light and fluffy, about 4-5 minutes.
- Incorporate the Eggs and Vanilla: Scrape down the bowl and mix in one egg and vanilla extract for about 30-60 seconds. Add the second egg and mix until fully incorporated, another 30-60 seconds.
- Combine Wet and Dry Ingredients: With the mixer on low, gradually add the flour and oat mixture in three parts, scraping the bowl in between. Blend until just a few streaks of flour remain.
- Fold in the White Chocolate: Gently fold in the chopped white chocolate using a spatula, setting aside some chocolate chunks to press on top of the cookies before baking.
- Portion the Cookie Dough: Using a size 30 scoop, portion the dough into about 28 scoops and press aside chocolate chunks onto the tops of each cookie dough ball.
- Prepare for Baking: Place the cookie dough on a parchment-lined baking sheet. If it’s warm in your kitchen, refrigerate the dough while you preheat the oven.
- Preheat the Oven: Set your oven to 350°F (175°C) and line your baking pans with parchment paper, spacing the cookie dough balls about an inch or two apart.
- Bake and Cool: Bake cookies for 10-12 minutes, until the edges are set and lightly browned, while centers remain soft.
Notes
- Prep Time: 120 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg