You won’t find a more perfect Brown Butter Oatmeal Chocolate Chunk Cookie recipe than this one. These are crispy around the edges and chewy gooey in the middle.
Crispy Edges and Gooey Chewy Middle
I am always testing out cookie recipes. It is truly a dessert that can always be improved. But today’s recipe, I think I knocked it out of the park. I am going to be honest, I did not think I would be sharing this recipe on the blog. I created this recipe a week ago and had no plans on featuring it on the blog because I was just winging it. To my surprise, they turned out incredible and probably the best cookie texture that I have made thus far.
Not So Ordinary Cookies
What makes this cookie so tasty is one, the brown butter and two, I coated the cookie dough balls in coconut sugar before I placed them in the fridge. Also, I think I got the balance between the brown sugar, butter and flour ratio to near perfection. I will note that cookies are totally a personal preference. Some people prefer cookies to be more cake-like. Others, love them to be crispy all the way through. So when I say these are incredible, I am talking to my fellow chewy gooey cookie people.
Time to Start Browning Butter
If you haven’t been browning butter in desserts, you need to start like NOW. Browning butter almost creates a whole new ingredient. It is nutty and has a more complex flavor profile. The combination of the toasted oats, the brown butter, coconut sugar coating and the bitter sweet gooey chocolate just creates a delicious not so ordinary chocolate chip cookie. I think going the extra mile and maybe even adding a tablespoon of tahini paste would create more richness! You see, cookies can always be perfected ALWAYS!
Full recipe is below! Enjoy!
| Prep Time | 8 minutes |
| Cook Time | 12 minutes |
| Passive Time | 30 minutes |
| Servings |
12
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- 1 cup Unsalted brown butter
- 1 cup light brown sugar
- 1/2 cup cane or granulated sugar
- 1&3/4 cup All Purpose Flour
- 2 tablespoons bread flour ( or All purpose flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1 &1/2 cup chopped dark and semisweet chocolate ( You can add as much chocolate as you want. I did a mixture of chopped dark chocolate and semi sweet chocolate chips. You can also add milk chocolate)
- 1/3 cup chopped walnuts ( optional)
- 1/2 cup lightly toasted organic oats ( optional)
- 1/4 cup coconut sugar ( optional- this is for coating the cookie dough balls before you place them in the fridge)
- 1 teaspoon vanilla paste or extract
Ingredients
|
|
- Preheat oven 370 degrees.
- In medium sauce pan, brown 2 sticks of butter. Make sure not burn it so keep an eye on it at all times. When the butter gets golden that means it's ready.
- In a large bowl, pour the brown sugar, granulated sugar, brown butter and stir well. Doing this will help to cool the butter before adding the eggs.
- Then add the vanilla extract and the eggs one at a time and whisk until fully incorporated.
- Add the salt and sift in the flour, baking powder and baking soda. Note: In the ingredients section, I mentioned that if you like your cookies thicker, add additional 2-3 tablespoon of flour.
- Fold the flour into the wet batter until fully incorporated and try not over mix.
- Add the chocolate chunks, toasted oats, semi sweet chocolate, and walnuts and fold everything into the batter.
- Using an ice cream scooper, scoop some of the dough and then roll the dough ball in some coconut sugar and then place it on a large baking pan. Continue this step until you have to no dough left.
- Place the baking sheet in the freeze for 1 hour. Tip: I found that placing the cookie doughs in the freezer overnight yields the BEST cookie. Also, these cookie dough balls can be stored in a ziplock bag in the freeze for up to 4 weeks.
- When ready, place only 2-4 dough balls at a time about 2 inches apart. The cookies will spread, so you want to give them as much room as possible. Note: I usually make a large batch of these cookies and store them in the freezer. Whenever I want freshly baked cookies, I just preheat the oven to 370 f and allow the cookies to thaw for just 5-7 minutes and then bake them.
- Bake the cookies for 11-13 minutes. Try not to overtake the cookies because they will continue to bake as they set.
- Enjoy these insanely delicious Brown Butter Oatmeal Chocolate Chunk Cookies!
The recipe was updated: Since many people do not have cake flour, I just added the measurements together to include only one flour( all-purpose) and 2 tablespoons of bread flour to avoid any confusion.
Tip for even chewier cookies: If you want extra chewy cookies, then you can add 1 cup bread flour and 3/4 cup all-purpose flour. Bread flour has a higher protein content, thus, yielding a much more chewy texture.
can’t wait to try. FYI- When doubling the recipe, the instructions do not reflect the butter change. Just say 2 sticks..
Thanks
Hi Diana! When you double the recipe, it should be 2 cups of unsalted (brown) butter.The instructions don’t reflect the recipe change ( not sure why). But just follow the instructions with the ingredients doubled. 🙂 If you are following me on my instagram, you can message me if you have any questions while making them. I respond within minutes on my Instagram 🙂
One more thing, there is no mention of when to add the oats.
I made the edit now and the oat is optional and can be added when you add the chocolate and walnuts. Also, please note that you can additional 2-3 tablespoons of all-purpose flour if you want the cookies to be chunkier. Last thing – make sure to not over bake them!
THEY WERE DELICIOUS! WOULD ABSOLUTELY MAKE AGAIN!
Yay! These are one of my favorite cookies! Thanks for trying out the recipe 🙂
i’m confused… ingredients list: 1 & 1/3 cup All Purpose Flour ( if you want your cookies to be thicker, you can add an additional 2-3 tablespoons of all purpose flour)
and then right after says: 1/2 cup cake flour ( or All purpose flour)???
Hi! I used 2 different types of flour – 1 &1/3 cup of all purpose flour and 1/2 cup of cake flour. If you do not have cake flour, you can just use All- purpose. Does that make sense? Also, if you want your cookies to be thicker, you can add an additional 2-3 tablespoons of flour to the recipe.
In total – the recipe calls for 1 & 3/4 cups of flour.
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Just baked some and they turned out amazing! Is there any way I can lessen the amount of butter used??
Hi! Thanks for trying out the recipe 🙂 Yes, you can reduce the amount of butter from 1 cup to 3/4 cup.
I want to put brown butter in everything after trying these cookies. The deep flavor they add makes these cookies super special. These cookies are perfectly chewy in the center and a little crispy along the edges. I bake half the dough in the same day and save dough in the freezer at all times to pull out and bake when I need to satisfy my sweet tooth-it freezes extremely well. I have always used AP flour in the recipe (not the cake flour) and it comes out fine. One of the best chocolate chip cookie recipes I’ve ever tried.
BIG HIT wowza! Xoxo
Yay!! 🙂