Brown Butter Oatmeal Chocolate Chip Cookies

Ingredients

• 1 cup unsalted butter (Cubed; browned before use)
• 1 tbsp powdered milk
• 0.75 cup light brown sugar
• 0.25 cup granulated sugar
• 1 egg
• 1 egg yolk
• 1.5 cup all-purpose flour
• 1 tbsp cornstarch
• 0.25 tsp baking soda
• 0.5 tsp baking powder
• 1.33 cups old-fashioned oats (The source states 1 1/3 cups)
• 1 tbsp vanilla bean paste
• 1 cup semisweet chocolate chips (The source states 1 cup)
• salt (Pinch)
• 0.5 tsp ground cinnamon

Steps

1. 1

   Place the cubed butter in a pan over medium-low heat. Cook slowly until the butter has melted and begins to bubble, about 4–5 minutes, stirring continuously.

2. 2

   Continue stirring until the butter turns brown and develops a nutty aroma. Transfer the browned butter to a heatproof bowl and let it cool completely.

3. 3

   In a bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, salt, powdered milk, and cinnamon. Mix well, then set the dry mixture aside.

4. 4

   Once the browned butter has cooled, add the granulated sugar and light brown sugar. Mix for 1–2 minutes, until a smooth paste forms.

5. 5

   Crack in the egg and add the egg yolk. Mix for about 2–3 minutes, until the mixture is smooth and well combined.

6. 6

   Add the vanilla bean paste and mix to incorporate.

7. 7

   Add half of the oats to the wet mixture and mix them in.

8. 8

   Gradually add the dry mixture to the wet mixture, mixing only until just combined.

9. 9

   Add the remaining oats and the semisweet chocolate chips. Mix just until combined; do not overmix the dough.

10. 10

    Scoop 4-ounce portions of dough and shape them into balls. Place the dough balls on a prepared baking sheet.

11. 11

    Refrigerate the dough balls for 30 minutes.

12. 12

    Preheat the oven to 350°F.

13. 13

    Place 3–4 chilled cookies on the prepared baking sheet, leaving space between them.

14. 14

    Bake for about 16–18 minutes, until the edges are crispy and golden while the centers remain chewy and soft.

15. 15

    Let the cookies cool completely before serving.

Notes

The source does not specify the total yield; servings are estimated at approximately 10 large 4-ounce cookies. The source says to use a prepared baking sheet but does not specify how it should be prepared.

Nutrition per serving

• dessert
• cookies
• baked
• oatmeal
• chocolate chip
• vegetarian