BROWN BUTTER-OATMEAL CHOCOLATE CHIP COOKIES
These cookies have a more toothsome appeal thanks to the addition of browned butter, vanilla bean paste, and oats. The bonus: the dough can be made ahead of time and refrigerated for those moments when the craving hits. Just make sure to shape the cookies before refrigerating, and let come to room temperature before baking.
Provided by thedailygourmet
Time 35m
Yield 36
Number Of Ingredients 10
Steps:
- Melt butter over medium heat in a stainless steel saucepan (this is important so you can tell when the butter has browned.) Whisk frequently for several minutes. When you start to smell the nutty aroma of the butter browning, and see small browned bits at the bottom of the pan, immediately remove pan from heat and carefully pour browned butter into a large mixing bowl.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, oats, salt, and baking soda together in a bowl until well combined; set aside.
- Add both sugars to the bowl with the browned butter and beat with an electric mixer until smooth. Add eggs, 1 at a time, beating after each addition. Add vanilla bean paste and beat for 1 more minute. Add flour mixture in 3 batches, mixing well after each addition. Stir in chocolate chips.
- Using a 1 1/2 tablespoon spring-hinged scoop, scoop out dough and place 2 inches apart on the prepared baking sheet.
- Bake in the preheated oven until lightly browned, about 13 minutes. Transfer cookies to wire racks and allow to cool.
Nutrition Facts : Calories 156.9 calories, Carbohydrate 20.5 g, Cholesterol 23.9 mg, Fat 8.4 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 5 g, Sodium 107.1 mg, Sugar 13.8 g
BROWN BUTTER AND CHOCOLATE OATMEAL COOKIES
Brown butter adds extra deliciousness to these oatmeal chocolate cookies. Honestly, they are the best cookies I've eaten (store-bought or homemade)! Prepare the brown butter in advance because it will have to cool completely.
Provided by HappySideUp
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 50m
Yield 42
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over medium heat; cook, swirling the pan frequently, until the butter is browned, about 5 minutes. Pour browned butter into a bowl and set aside to cool.
- Preheat oven to 325 degrees F (168 degrees C).
- Beat browned butter, brown sugar, and white sugar together in a large bowl until smooth and creamy. Beat one egg into the butter mixture until smooth; add second egg and vanilla extract and beat again until smooth and uniform in color.
- Mix oats, flour, baking soda, and salt in a bowl; add to the browned butter mixture and stir to get a cookie dough. Stir chocolate chips into the dough. Drop dough by heaping teaspoonful onto baking sheets.
- Bake in preheated oven until edges and bottoms are golden brown, about 12 minutes. Cool on sheets for 10 minutes before transferring to wire cooling racks to cool completely.
Nutrition Facts : Calories 131.9 calories, Carbohydrate 18 g, Cholesterol 20.5 mg, Fat 6.2 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 3.6 g, Sodium 94.5 mg, Sugar 9.8 g
CHOCOLATE PEANUT BUTTER OATMEAL COOKIES
These chocolate peanut butter oatmeal cookies are filled with delicious surprises in every bite. We can't decide whether the chocolate chips, toasted walnuts or Reese's Pieces™ are our favorite, but thankfully we don't have to! These easy-to-bake cookies use two different pouches of Betty Crocker™ cookie mix, which gives them a delicious flavor but keeps the recipe simple and easy-to-make. We suggest doubling this recipe because these fan-favorite peanut butter oatmeal cookies tend to go quick!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl stir cookie mixes, butter and eggs until soft dough forms. Stir in chocolate chips, peanut butter pieces and walnuts.
- On large ungreased cookie sheets, drop dough by scant 1/4 cupfuls about 2-inches apart. Bake 13 to 16 minutes or until light golden brown.
- Cool 1 to 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 160 mg, Sugar 16 g, TransFat 0 g
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EASY BROWN BUTTER OATMEAL CHOCOLATE CHIP COOKIES
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4.6/5 (8)Total Time 27 minsCategory DessertsCalories 296 per serving
- Brown the butter: In a small stainless steel pan, heat 1 stick of butter stirring very frequently over medium-low heat until the milk solids in the butter brown. You need to be careful here, it is easy to burn the butter. The butter will go through a few phases, it will turn foamy, then the milk solids will separate, then it will smell slightly nutty, and then the milk solids will brown. Once the milk solids have browned, pour the browned butter into a heat-safe bowl to stop the browning. If you leave it in the pan the butter may burn. Let the butter cool in the bowl while you measure the rest of the ingredients.
- Flour mixture: In a large bowl, stir together 3/4 cups bread flour, 1 1/2 cups rolled oats, 1/2 teaspoon kosher salt, and 1/2 teaspoon baking soda. Stir in the 3/4 cup semi-sweet chocolate chips and 3/4 cup milk chocolate chips.
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- Add butter to a medium-sized skillet over medium heat. Melt butter then start gently swirling the skillet when the butter begins to sizzle. Continue swirling the skillet, scraping down the sides every now and again, until butter is deep golden brown in color, like maple syrup, 3-4 minutes. Be careful as it can quickly go from brown to burnt. Scrape brown butter into a dish then set aside to cool completely.
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