Description
These Brown Butter Oatmeal Chocolate Chip Cookies combine nutty brown butter with chewy oats and melty chocolate chips for a comforting treat.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 2 cups rolled oats
- 1.5 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup semi-sweet chocolate chips
Instructions
- Melt the butter in a stainless steel skillet over medium-high heat, swirling occasionally.
- Watch for it to foam and begin to brown, stirring constantly for about 5-7 minutes.
- Remove from heat and pour the butter into a mixing bowl; cool for about 25-30 minutes.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Add brown sugar to the cooled butter and mix until combined.
- Crack in the eggs, followed by the vanilla extract and molasses; mix until smooth.
- Whisk together the oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a separate bowl.
- Gradually mix the dry ingredients into the wet ingredients, being careful not to overmix.
- Fold in the chocolate chips gently.
- Scoop dollops of dough onto the prepared baking sheet and flatten slightly.
- Bake for 6-8 minutes until lightly golden on the edges.
- Transfer cookies to a wire rack to cool for a few minutes.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg