Brown Butter Toasted Oatmeal Chocolate Chip CookiesBrown Butter Toasted Oatmeal Chocolate Chip Cookies
Brown Butter Toasted Oatmeal Chocolate Chip Cookies
Brown Butter Toasted Oatmeal Chocolate Chip Cookies
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Recipe - Brooklyn Park South
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Brown Butter Toasted Oatmeal Chocolate Chip Cookies
Prep Time20 Minutes
Servings32
Cook Time15 Minutes
Ingredients
1 cup butter
3 cups old-fashioned rolled oats
1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg, plus 1 yolk
2 tbsp milk
1 tsp vanilla extract
1 1/2 cups semisweet chocolate chips
Directions
  1. Preheat oven to 375°F. In a large, nonstick skillet, melt 1/2 cup of the butter over medium-high heat. Add the oats and cook, stirring, for 8 to 10 minutes, or until oats are lightly browned. Transfer to a bowl and let cool.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  3. In a large bowl, use an electric mixer to beat the remaining 1/2 cup butter with the granulated sugar and brown sugar until light and fluffy, Scraping down the sides, as necessary. Add the egg, egg yolk, milk and vanilla, and mix until combined. Add the flour mixture and mix just until combined. Stir in the oats and chocolate chips.
  4. Divide dough into balls (2 tablespoons each) and place on a large baking sheet, 2 inches apart. Press down on each ball to slightly flatten. Bake for 10 to 12 minutes, until slightly browned around the edges and centers look dry. Let sit on baking sheet for 2 minutes and transfer to a rack to cool. 

Note: Browning the oats gives them an extra buttery, nutty flavor and makes for an ultra-crispy texture.  

20 minutes
Prep Time
15 minutes
Cook Time
32
Servings

Shop Ingredients

Makes 32 servings
1 cup butter
Essential Everyday Butter, Sweet Cream, Salted
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$2.99 each
$4.49 was $4.49$1.12 each
With My Cub Rewards
3 cups old-fashioned rolled oats
Essential Everyday Oats, Old Fashioned
Essential Everyday Oats, Old Fashioned, 18 Ounce
$3.29$0.18/oz
1 1/4 cups all-purpose flour
Essential Everyday Flour, All-Purpose
Essential Everyday Flour, All-Purpose, 5 Pound
$2.49$0.50/lb
1 tsp baking powder
Clabber Girl Baking Powder, Double Acting
Clabber Girl Baking Powder, Double Acting, 8.1 Ounce
$3.39$0.42/oz
1/2 tsp baking soda
Arm & Hammer Baking Soda, Pure
Arm & Hammer Baking Soda, Pure, 1 Pound
$1.69$1.69/lb
1/2 tsp salt
Essential Everyday Salt, Plain
Essential Everyday Salt, Plain, 26 Ounce
$1.19$0.05/oz
3/4 cup granulated sugar
ESSENTIAL EVERYDAY Sugar, Granulated, Pure
ESSENTIAL EVERYDAY Sugar, Granulated, Pure, 4 Pound
$2.99 was $3.39$0.75/lb
1/2 cup packed light brown sugar
ESSENTIAL EVERYDAY Sugar, Light Brown, Pure
ESSENTIAL EVERYDAY Sugar, Light Brown, Pure, 32 Ounce
$2.59$0.08/oz
1 large egg, plus 1 yolk
Cub Eggs, Large
Cub Eggs, Large, 12 Each
$2.79$0.23 each
2 tbsp milk
Cub Milk, Reduced Fat, 2% Milkfat
Cub Milk, Reduced Fat, 2% Milkfat, 0.5 Gallon
$2.29$4.58/gal
1 tsp vanilla extract
McCormick Pure Vanilla Extract
McCormick Pure Vanilla Extract, 1 Fluid ounce
$4.99 was $5.79$4.99/fl oz
1 1/2 cups semisweet chocolate chips
Toll House Morsels, Semi-Sweet
Toll House Morsels, Semi-Sweet, 12 Ounce
$2.50 was $3.49$0.21/oz

Directions

  1. Preheat oven to 375°F. In a large, nonstick skillet, melt 1/2 cup of the butter over medium-high heat. Add the oats and cook, stirring, for 8 to 10 minutes, or until oats are lightly browned. Transfer to a bowl and let cool.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  3. In a large bowl, use an electric mixer to beat the remaining 1/2 cup butter with the granulated sugar and brown sugar until light and fluffy, Scraping down the sides, as necessary. Add the egg, egg yolk, milk and vanilla, and mix until combined. Add the flour mixture and mix just until combined. Stir in the oats and chocolate chips.
  4. Divide dough into balls (2 tablespoons each) and place on a large baking sheet, 2 inches apart. Press down on each ball to slightly flatten. Bake for 10 to 12 minutes, until slightly browned around the edges and centers look dry. Let sit on baking sheet for 2 minutes and transfer to a rack to cool. 

Note: Browning the oats gives them an extra buttery, nutty flavor and makes for an ultra-crispy texture.