These cookies were a labour of love.
I’ve been making fabulous chocolate chip cookies for years, and recently perfected a brown butter recipe that is simply out of this world (that recipe is coming soon!)
But I never really had a good oatmeal cookie.
I always find that oatmeal cookies are too crispy, or too sweet, or (heaven forbid) packed with raisins. Raisins have no place in my dessert.
But inspired by a bunch of brown butter chocolate chip cookie recipes, I decided to see if I could make what I consider the perfect oatmeal chocolate chip cookie.
These cookies are ridiculous. They’re the perfect texture – crispy on the edges but soft and chewy, with beautiful cracked tops. They’re hearty from the oats but don’t taste too ‘healthy’ (because they definitely are not!). The brown butter gives them a nutty, almost caramel undertone, and the small amount of turbinado sugar adds a delectable crunch to every bite. They’re just magic.
I love this recipe because it only makes about a dozen cookies, which is perfect for me, because if there are 20 cookies in my house, I will eat those 20 cookies. But it’s very easily doubled if you want a full 2 dozen cookies.
After perfecting the ingredient ratio, I experimented with resting overnight in the fridge and it definitely improves texture and flavour. They’re still amazing when you bake them straight away – so if you can’t wait for cookies, you won’t be disappointed.
1/2 cup butter
1 ice cube
1/4 cup granulated sugar
1/2 cup dark brown sugar
1/4 cup turbinado sugar
1/2 tsp vanilla extract
1 1/4 cup large flake oats
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp ground nutmeg
1 cup chocolate chips
Preheat the oven to 400. Spread oats out on a baking sheet and toast about 5-7 minutes. Set aside to cool.
Melt the butter in a small saucepan over medium heat. It’ll bubble vigorously; use a rubber spatula to keep gently stirring it. Watch it carefully – it’ll suddenly become golden and start smelling nutty. This means it’s done (don’t burn it!). Transfer to a small bowl and add one ice cube (this will replace some of the water that you just boiled out of the butter).
Combine browned butter with granulated and brown sugars in a stand mixer and beat until combined and sugar has melted into the butter. Beat in turbinado sugar. Beat in egg and vanilla extract.
In a medium bowl combine toasted oats with flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add to butter mixture and beat on low until just combined. Stir in chocolate chips.
Roll into 1.5 inch balls and place on a baking sheet. Cover with plastic wrap and refrigerate overnight.
When ready to bake, preheat oven to 350. Space cookies about 2 inches apart on a parchment-lined baking sheet and flatten slightly. Bake 10 minutes – they’ll still look soft in the middle, but it’s very important not to over-bake. Let cool on baking sheet (if you can!)