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Brown Butter Oatmeal Chocolate Chunk Cookies

Chewy and chunky oatmeal chocolate cookies that are made in the same pan we brown the butter. They are simple to make, the dough doesn’t need chilling and baked in 20 minutes!
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Prep Time 5 minutes
Cook Time 10 minutes
Course Back to school, cookie, Finger food, Sweet tooth
Cuisine American
Servings 12 cookies

Equipment

  • Large saute pan
  • Rubber spatula
  • Baking tray
  • Parchment paper

Ingredients
  

  • 1/2 cup browned butter slightly cooled
  • 1 tsp espresso powder/instant coffee
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1 cup flour
  • 3/4 cup rolled oats
  • 1/4 cup instant oats
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup chocolate chips/chunks + more for the top
  • Sea salt flakes

Instructions
 

  • We start by browning of butter in a sauté pan on low heat and ensure the heat is low so that you can control how much the butter browns easily.
  • Once the butter has browned and it looks golden and toasty take it off the heat and let it cool for a brief five minutes in this time you can weigh out the remaining ingredients, chop the chocolate and get everything else ready. Preheat your oven to 180°C line a baking tray with baking paper and set it aside.
  • In the pan with your brown butter add your instant coffee powder, stir that around until it's dissolved.Add brown sugar and stir it until it's mixed through.
  • Add your egg, vanilla and mix until combined.
  • Add all your dry ingredients into the pan and stir using a rubber spatula until just combined add your chopped chocolate and stir until everything looks uniform.
  • Form into balls using a tablespoon as a measure (I have made these cookies using 2 tablespoons worth of dough for larger chunkier cookies.) Place them on the lined baking tray and add a couple of chocolate chunks on top and bake in the oven for 9 to 10 minutes. Sprinkle with sea salt flakes.

Notes

  • Let the brown butter cool down for a few minutes before you start mixing in the ingredients for the cookies.
  • Make sure to use flour, rolled oats and instant oats OR only rolled oats with flour - don’t use only instant oats as it will soak up the moisture and make a tougher cookie.
  • You can use any chocolate you prefer and even substitute chocolate chunks for chocolate chips.
  • Do not over mix the cookie dough. Once you don’t see any dry ingredients in the dough, shape and bake them.
  • Do not over bake these cookies as they will firm up as they cool down.