Brown butter oatmeal choc chip cookies
Prep
10m
Cook
20m
Total
30m
This delectable recipe for brown butter oatmeal choc chip cookies combines the rich flavor of brown butter with the chewy texture of oats and a hint of sweetness from dark chocolate chips. The result is a truly irresistible treat that is perfect for any occasion.
Ingredients
22 servingsSteps
View steps on recipetineats.com or by saving the recipe to your
personal library.
Register for free to start saving recipes.
Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 322kcal 16%
-
Fat 17g 26%
-
Saturated Fat 10g 50%
-
Carbohydrates 40g 13%
-
Fiber 3g 12%
-
Sugar 23g 46%
-
Protein 5g 10%
-
Cholesterol 31mg 10%
-
Sodium 179mg 7%
Percent Daily Values are based on a 2,000 calorie diet.
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.
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.
Comments
Sign in to leave a comment.