Recipe video above. This is extremely fast and easy, and ridiculously good. No creaming butter, no chilling cookie dough. Don’t pause to wonder if it’s worth the extra 3 minutes to brown the butter. I’m telling you it is! It makes them extra-buttery with a nutty edge. Off the charts delish!DESCRIPTION: Chewy in the middle (thanks to oats) with crispy edges. Extra buttery flavour! Use choc chips for convenience but if you're making to impress, chop your own. Makes 22 cookies 7cm/2.7" wide
Prep Time10 minutesmins
Cook Time20 minutesmins
Cooling30 minutesmins
Course: Sweet Baking
Cuisine: Western
Keyword: oatmeal choc chip cookies
Servings: 22cookies
Calories: 179cal
Author: Nagi
Ingredients
150g/10 tbspunsalted butter, cut into 1cm / 1/2" cubes
Preheat oven to 180°C/350°F (160°C fan). Lightly grease then line three baking trays with paper.
Brown butter - Melt butter in a small silver pan or saucepan over medium heat (Note 2). Leave to simmer on medium heat for 3 to 5 minutes, stirring every now and then, until (when you push foam aside) you see little golden-brown bits. Immediately pour the butter and all the brown bits into a large mixing bowl (large enough to mix the cookie dough) and set aside to cool for 5 minutes.
Chop choc - Cut the chocolate into 1cm /1/4" pieces. Transfer the chunks into a bowl and leave the fine chocolate dust behind for another purpose (makes cookies speckled, Note 1).
Mix dry ingredients - Whisk flour, oats, baking soda, and salt in a large bowl.
Back to the butter - Add sugar to the brown butter and whisk (it might not combine fully). Add egg and vanilla, whisk until smooth.
Finish dough - Add dry ingredients into the egg-butter mixture. Mix with a wooden spoon until the flour is almost mixed in. Add chocolate, and stir until mixed through and you can no longer see flour. Set aside for 5 minutes to let the mixture firm up a bit.
Cookies - Scoop a heaped tablespoon of dough onto the tray, 5 cm / 2 " apart. (I use a size 40 cookie scoop, makes 22 cookies) Flatten to 8 mm / 1/3" thick, reshaping sides if needed if they split/go wonky.
Bake - Bake 2 trays for 11 minutes, switching shelves and rotating the tray at the 7 minute mark, or until the surface is light golden. For 1 tray, bake 10 minutes, rotating the tray at the 6 minute mark.
Cool on the tray for 10 minutes, then transfer onto a cooling rack to fully cool. (A sprinkle of salt flakes wouldn't go astray!)
Notes
1. Choc dust - When you chop your own chocolate, you'll end up with "dust". I prefer not to use the chocolate dust as it leaves speckles on the cookie. It's just a visual thing! I reserve for cappuccinos. :)Lindt is my preferred, I stock up when it goes on sale! Else any dark eating chocolate is fine.Substitute with 1 cup / 200g dark choc chips / semi sweet chips.2. Browning butter - Easier to use silver or other light colour pan when browning butter so you can see the golden brown bits (can't see against black base). Don't forget to scrape in all the golden bits - it's free flavour!3. Baking - For 2 trays, bake 11 minutes, rotating the tray and switching shelves at the 7 minute mark. For 1 tray, bake 10 minutes, rotating at the 6 minute mark.4. Keeps 5 days in an airtight container, they start softening on day 3+. Keep in fridge if it's super hot where you are.Nutrition per cookie, assuming 22 cookies.