All-Time Brown Butter Oatmeal Cookies
This recipe is from the cookbook by the restaurant of the same name. They are absolutely delicious.
Servings: 12 Lg. Cookies
Ingredients
- 450 grams Unsalted Butter
- 300 grams Dark Brown Sugar
- 280 grams All-purpose Flour
- 225 grams Granulated White Sugar
- 2-1/2 tsp. Kosher Salt
- 1 tsp. Baking Soda
- 2 Lg. Eggs
- 3 Egg Yolks
- 300 grams Rolled Oats
- 150 grams Milk Chocolate Chips
Instructions
- The first thing you need to do is brown the butter. I have a great video how to do this on my instagram. Basically let your butter melt over a low flame. Once it's melted you need to pay attention and stir it constantly. The milk solids will start to toast and will give off a nutty aroma. Watch carefully and remove from heat when it is 80% done. It can burn in a second.
- While your butter is cooling, lets get started. Combine both sugars in a large bowl. I use a stand up mixer, fitted with a paddle attachment.Whisk together flour, sugar, salt and baking soda together in an additional bowl and set aside.
- Once butter is cooled enough, scrape all the butter and bits into bowl with sugar and start to beat. You want a light in color and fluffy consistency.Add eggs and egg yolks, one at a time, beating after each. Everything should be smooth and well incorporated.
- Add the flour mix in two additions. Do not over mix. This will develop the gluten and make a tough cookie. You can finish mixing with a spatula in a folding motion.Fold in oats then chocolate chips. Make sure everything is dispersed evenly.Let chill in fridge for 20-30 minutes.Preheat oven to 375°
- Portion the dough and roll into balls. I like to use a dasher/icecream scoop to get even portions. I even weigh them. 2 ounces is a great size cookie.Place about 2" apart on a parchment lined baking sheet.
- Bake for 18 minutes, rotating half way through baking.Let cool on pan for 5 minutes then transfer to rack to cool completely.