Last week our sweet girl moved from the baby room to the toddler room at daycare. It was a big moment for my mama heart. I’ll be a mess by the time she starts kindergarden. But the ladies who have been watching her since my maternity leave ended were so good to her and to us that we made them some treats.
If you’re looking for a chewy, toasty cookie with a chocolatey punch, these are the cookies for you. Tempted though you may be to skip browning the butter (I’ve been there!), please, please, please don’t do it. The flavor it brings is irreplaceable. Combine that with the dark brown sugar and you are in toasty cookie heaven.
If you’ve never browned butter before, it’s going to change your life. Start by putting 2 sticks of butter over medium low heat in a wide skillet. You will want to let this cook fairly slowly, because it can quickly go from golden brown to black in a hurry over higher heat. Here’s what going to happen as it cooks. First it’s all going to melt, obviously. Then it’s going to start to foam. Some people will remove this foam as they go, but I’m not one of those people. The water will start to evaporate and the remaining liquid, as well as the solids on the bottom of the pan will begin to turn a deep golden brown and smell nutty and toasty. Once you reach this phase, remove the pan from the heat and transfer the butter and ALL THE SOLIDS to a bowl. Let it cool and skim the foam off the top.
There you go. You just browned butter. Try it on toasty baguette. Cook some veggies in it. Eat it with a spoon. You do you. Or you can make these cookies.
1 cup (2 sticks) butter
2 cups dark brown sugar
2 teaspoons vanilla extract
1 1/2 cups flour
1/2 teaspoon of baking soda
1 teaspoon kosher salt
3 cups oats
1 cup semi-sweet chocolate chips, plus more for topping each cookie
Add the butter to skillet over medium low heat. It will melt, then bubble/froth, then start to turn golden brown and smell nutty. Once it starts to turn a deep brown, remove it from the heat and transfer it to a bowl, making sure to scrape up all the solids from the pan. They have so much flavor. Put this in the fridge to chill for about 30 minutes.
Preheat the oven to 350*F.
When the butter has chilled, skim the foam off the top, then add the butter and brown sugar to the bowl of a stand mixer. Beat on medium speed until well combined. Add the vanilla and mix well. Add eggs, one at a time, mixing well with each addition.
In a seperate bowl, combine the 1 1/2 cups of flour, baking soda, and salt. Add half the dry ingredient mixture to the butter mixture and beat until it’s just combined. Add the remaining half of the dry ingredients and beat again, until it’s just combined.
Add the oats to the stand mixer, one cup at a time, mixing each addition until it is just combined. With the last cup of oats, add a cup of chocolate chips and mix, once again, until just combined. There’s a lot of adding and mixing, but we don’t want to overwork these.
Portion the cookies onto a parchment lined baking sheet, leaving about an inch between each cookie. I used a #40 (1 1/2 tablespoon) scoop, so these were uniform. After I have them scooped onto my baking sheet, I like to stick a couple extra chocolate chips into the top of each cookie – a) because it make’s them look cute and b) it ensures there’s some chocolate in every bite.
Bake at 350*F for 11 minutes, or until the cookies are set and starting to turn golden brown around the edges.
Have them in the evening with chocolate milk. Have them in the morning with coffee – they packed with oats, so you can even call them granola bars if you want. I’m not here to judge.