Brown butter oatmeal choc chip cookies
Prep
10m
·
Cook
20m
·
Total
30m
About This Recipe
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
Steps
Nutrition Facts
Ingredients
(Servings:
22)
Scale
Scale
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
-
Calories159kcal7%
-
Fat7g0%
-
Saturated Fat4g0%
-
Carbohydrates20g1%
-
Fiber1g0%
-
Sugar10g0%
-
Protein1g0%
-
Cholesterol8mg0%
-
Sodium60mg3%
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.