Brown Butter Oatmeal Chocolate Chip Cookies (No Chill, No Mixer)
Oatmeal chocolate chip cookies made with butter browned on the stove until it smells nutty. A splash of milk keeps the centers soft, there is no mixer and no chilling, and they bake in 10 to 12 minutes at 350F.
Servings: 10 cookies
Calories: 180kcal
Equipment
- 2 mixing bowls for wet ingredients and dry ingredients
- 1 hand mixer
- 1 baking tray
Ingredients
- 1 cup all-purpose flour
- 1 cup rolled oats i used quick 1 minute oats here
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup unsalted butter
- 1 cup + 2 Tbsp brown sugar
- 1 large egg room temperature
- 1 tablespoon milk
- 2 teaspoon vanilla bean paste
- ½ teaspoon salt
- 1 cup semi-sweet or dark chocolate chips
- ⅛ flaky salt
Instructions
- Melt butter in a small saucepan over medium heat. Swirl and stir until the sputtering slows and the solids on the bottom turn amber and smell nutty, about 5 minutes. Pour into a heatproof bowl, scraping in the brown specks.½ cup unsalted butter
- Let the butter cool 5 to 10 minutes, until the bowl is warm rather than hot.
- Whisk in the brown sugar and butter until shiny and smooth.1 cup + 2 Tbsp brown sugar, ½ cup unsalted butter
- Add the egg, milk, and vanilla bean paste. Whisk until smooth.1 large egg, 1 tablespoon milk, 2 teaspoon vanilla bean paste
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.1 cup all-purpose flour, ½ tsp baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Pour the wet mixture into the dry and stir until just combined. A few streaks of flour are fine.
- Fold in the oats and chocolate chips. Let the dough rest 5 minutes.1 cup rolled oats, 1 cup semi-sweet or dark chocolate chips
- Preheat the oven to 350F. Scoop about 2 tablespoons of dough per cookie onto a parchment lined baking sheet, spacing them 2 inches apart.
- Bake 10 to 12 minutes, until the edges are set and the centers still look underdone.
- Sprinkle with flaky sea salt right out of the oven, if using. Cool 2 minutes on the sheet, then transfer to a wire rack.⅛ flaky salt
Notes
Butter. Measure before browning, not after. You lose water weight in the pan. Unsalted is best. With salted butter, cut the salt to ½ teaspoon.
Browning cue. Pull it off the heat when the solids on the bottom turn amber and the butter smells nutty. Black solids taste bitter and can't be covered up. Start over if that happens.
Cooling the butter. 5 to 10 minutes, until the bowl is warm rather than hot. Hot butter will scramble the egg.
Measuring flour. Spoon it into the cup and level it, or use the gram weights above. Scooping straight from the bag can pack in 15 to 20 percent extra, which is the usual reason cookies come out dry or cakey.
Oats. Old fashioned. Quick oats give a softer, more uniform cookie. Steel cut won't soften in the bake time.
Dough rest. 5 minutes before scooping. The oats absorb moisture in that window, which keeps the cookies from spreading thin.
Doneness. Pull them when the edges are set and the centers still look underdone. They finish on the hot sheet.
Freezing the dough. Scoop onto a sheet, freeze until firm, then bag. Bake from frozen at the same temperature, adding 2 to 3 minutes.
Storage. Airtight at room temperature up to 5 days, cooled completely first. 10 seconds in the microwave brings back the soft center.
Nutrition
Calories: 180kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Cholesterol: 25mg | Sodium: 120mg
