Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Brown Butter Oatmeal Choc Chip Cookies (easy!) Recipe
Meet my favorite cookie in the entire world – Brown Butter Oatmeal Choc Chip Cookies. Buttery. Nutty and caramel-y undertones. Melty pockets of chocolate, crispy on the perimeters and chewy within the center. Unbelievably fast and straightforward – no electrical beater, no ready round for butter to melt.
Rundown: Brown butter oatmeal choc chip cookies
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Style: Nutty buttery-ness from the brown butter with massive melty chunks of chocolate
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Texture: Crispy on the perimeters and base, and chewy inside from the oatmeal.
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Issue: Easy. No creaming butter. No home equipment. Simple to deal with dough.
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Velocity: Sooner than ordinary cookie recipes. No chilling dough. No ready for butter to melt.
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Return for effort: Extraordinarily excessive. Punches manner above its weight!!
I do know there are extra “excellent” cookies on the market on this world. However for effort vs outcomes, these cookies go away them within the mud. It’s a kind of uncommon gems the place the tip consequence isn’t compromised by velocity and ease. On this planet of baking, that is so uncommon, I’m assured that you just, like me, will attempt these as soon as and know that it’s a Keeper!
They’re all the pieces you dream of a chocolate chip cookie to be. Chewy inside (due to the oats), crispy edges, very buttery flavour (from the browned butter!) and large melty pockets of chocolate from chunks of goodies quite than utilizing chocolate chips.
They’re excellent. And they’re quick and straightforward!
After I’m making to impress, I favor to cut up good darkish chocolate myself. Lindt is my selection – not low-cost, so I top off when discounted! For on a regular basis functions, I’ll simply use good ole’ choc chips. Bakers’ selection!
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Chocolate or chocolate chips – See notes above picture.
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Unsalted butter – This recipe requires the butter to be browned which intensifies the buttery flavour. It’s very easy – simply soften the butter then simmer for a couple of minutes till it turns brown and smells fantastically nutty. That’s it!
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Oats – Simply atypical rolled oats. That is what offers these cookies an amazing chewiness! Recipe ought to work with fast oats, however undecided about metal minimize oats.
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Sugar – Brown sugar for caramely flavour and to make the cookies a bit chewy quite than crisp.
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Flour – Simply plain / all-purpose flour. Please don’t substitute with self elevating flour because it doesn’t have sufficient rising agent in it.
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Baking soda (bi-carb) – That is the leavening agent utilized in these cookies (ie to make them rise a bit). It’s stronger than baking powder and has barely totally different leavening impact relying on what you’re making. Baking powder makes these cookies dome barely whereas baking soda makes them rise extra evenly which is healthier.
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Vanilla – Only a bit, for flavour.
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Salt – It’s typically good follow so as to add a little bit of salt into candy baking recipes because it brings out the flavours in different elements. It doesn’t make these cookies salty. However there’s definitely the choice to complete them with a sprinkle of salt flakes!
PRO TIP – Don’t use the chocolate “mud”. It melts and smears within the cookie dough and makes it look a bit messy. Save the mud in your cappuccino and simply use the chunks in your cookies!
Are you able to see how shockingly and dangerously simple these are to make?
1. Brown the butter
Browning butter is so simple as melting butter then letting it simmer till it modifications from yellow to golden brown which solely takes a couple of minutes. This intensifies the buttery flavour and provides nuttiness. Each good issues!
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Soften butter in a silver or different non-black saucepan or small pan. Why does the color of the cooking vessel matter? As a result of it’s unattainable to see when the butter modifications from yellow to golden in a black pan. You’ll must depend on your odor or utilizing a spoon to scoop the butter as much as verify the color!
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Brown butter! Simmer the melted butter on medium to medium excessive for 3 to five minutes or till you see little golden bits (that are the dairy bits that go toasty) and you’ll odor the nuttiness. The butter will even change from yellow to golden brown in color.
Take away from the range instantly to stop it from going too brown / burnt. Pour the browned butter into a big mixing bowl (together with all of the little brown bits – further flavour!). Then let it cool for five minutes.
2. Cookie dough – simply combine by hand
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Whisk dry elements in a bowl – the flour, oatmeal, salt and baking soda.
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Whisk moist – Add sugar into the nonetheless heat brown butter and whisk. It can look a bit cut up, that’s okay, it’s going to come collectively once you add the egg. Add egg and vanilla then whisk.
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Mix moist and dry – Pour the dry elements into the moist elements. Combine with a picket spoon till the flour is usually integrated.
Then add the chocolate chips and blend by till you may not see flour.
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5 minutes relaxation – Set the cookie dough apart for five minutes to let it agency up barely so it’s scoop in a position into mounds.
3. Use a cookie scoop for velocity!
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Scoop mounds of cookie dough onto lined trays, 5 cm / 2″ aside. I exploit a dimension 40 cookie scoop which is 1 1/2 tablespoons (a heaped tablespoon measure). You must get 22 cookies.
I exploit 3 trays – 8 cookies on 2 trays and 6 cookies on a third tray.
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Press the mounds all the way down to 0.8 cm / 1/3″ thick rounds, reshaping as wanted in the event that they cut up or go wonky.
4. Bake 11 minutes
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Bake – Bake 2 trays for 11 minutes, switching and rotating the trays on the the 7 minute mark till gentle golden. Take away, then bake the third tray for 10 minutes, rotating on the 6 minute mark.
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Cool cookies on the tray for 10 minutes – they may proceed to cook dinner and go a bit extra golden. Then switch to a cooling rack to totally cool. They are going to crisp up on the perimeters and base, however be chewy within the center – better of each worlds! 🙌🏻
the toughest half about these cookies? Choosing that time within the cooling time when the cookies have firmed up sufficient so that they aren’t too smooth, however the chocolate remains to be (very!) melty. The window of alternative is definitely wider than you assume – round 25 minutes to 50 minutes after pulling them out of the oven.
However I all the time fret, not eager to miss the prospect – as a result of as soon as the chocolate has hardened, you can not re-melt it with out compromising the cookie itself – and I discover myself hovering over the cookies, prodding them each 5 minutes or so questioning if I ought to go in for the kill.
The Kill being THIS second:
Now you perceive, proper?
25 to 50 minutes out of the oven. Set your timer, my associates. Don’t miss it.
Or, should you do, simply make them once more. They’re really easy, why not! 😈 – Johnsat x
Ingredients
- 150g/10 tbsp unsalted butter , cut into 1cm / 1/2″ cubes
- 1 cup flour , plain/all-purpose
- 1 1/2 cups rolled oats (not quick or steel cut)
- 1 tsp baking soda (bi-carb) , sifted if lumpy
- 1/8 tsp cooking/kosher salt
- 1 cup brown sugar (tightly packed)
- 1 large egg , at room temperature (~55g/2oz)
- 1 tsp vanilla extract
- 200g/ 7 oz 70% dark chocolate block, I use Lindt (Note 1, sub 1 cup / 200g chips)
Instructions
- Preheat oven to 180°C/350°F (160°C fan). Lightly grease then line three baking trays with paper.
- Brown butter – Melt butter in a small silver pan or saucepan over medium heat (Note 2). Leave to simmer on medium heat for 3 to 5 minutes, stirring every now and then, until (when you push foam aside) you see little golden-brown bits. Immediately pour the butter and all the brown bits into a large mixing bowl (large enough to mix the cookie dough) and set aside to cool for 5 minutes.
- Chop choc – Cut the chocolate into 1cm /1/4" pieces. Transfer the chunks into a bowl and leave the fine chocolate dust behind for another purpose (makes cookies speckled, Note 1).
- Mix dry ingredients – Whisk flour, oats, baking soda, and salt in a large bowl.
- Back to the butter – Add sugar to the brown butter and whisk (it might not combine fully). Add egg and vanilla, whisk until smooth.
- Finish dough – Add dry ingredients into the egg-butter mixture. Mix with a wooden spoon until the flour is almost mixed in. Add chocolate, and stir until mixed through and you can no longer see flour. Set aside for 5 minutes to let the mixture firm up a bit.
- Cookies – Scoop a heaped tablespoon of dough onto the tray, 5 cm / 2 " apart. (I use a size 40 cookie scoop, makes 22 cookies) Flatten to 8 mm / 1/3" thick, reshaping sides if needed if they split/go wonky.
- Bake – Bake 2 trays for 11 minutes, switching shelves and rotating the tray at the 7 minute mark, or until the surface is light golden. For 1 tray, bake 10 minutes, rotating the tray at the 6 minute mark.
- Cool on the tray for 10 minutes, then transfer onto a cooling rack to fully cool. (A sprinkle of salt flakes wouldn't go astray!)
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.
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