These soft and chewy cookies are loaded with semi-sweet and dark chocolate, oatmeal and walnuts in a nutty brown butter cookie dough. The cookies have so much texture from the various ingredients. They are truly a hug in every bite. The best part is they are so easy to make and no mixer required!
Every time I develop and make a recipe with nuts, it’s like a mini celebration for my family and I. Rey used to have nut allergies and luckily, she grew out of her nut allergies. So when I’m making cookies with any kind of nuts for Rey, it feels a bit surreal. Of course, if you or a loved one has nut allergies, just eliminate the nuts from this recipe. The cookies will still be just as cozy and delicious as the original recipe.
key ingredients
- Unsalted Butter
- All-Purpose Flour
- Oatmeal
- Semi-Sweet Chocolate
- Dark Chocolate
- Granulated Sugar
- Brown Sugar: light or dark brown sugar both work well in this recipe.
- Egg
- Baking Soda
- Vanilla Extract
key steps
Step 1: Brown the Butter
- Take the brown butter out of the refrigerator for about 30 minutes to an hour. The butter will splatter less and it won’t burn as quickly if the butter is at room temperature.
- Place the butter in a small light-colored pan. The light colored pan, like a stainless steel pan, will allow you to see the butter being browned better. Turn the heat to medium-low.
- Begin stirring the butter around as it melts with a wooden spoon or rubber spatula. When the butter has all melted, it will begin to foam and sizzle. Make sure to keep stirring. In about 4 minutes, the foam will start to subside and the milk solids on the bottom of the pan will begin to toast. This is when the butter will start to turn golden brown and it will smell nutty. Turn the heat off and transfer the butter to a heatproof bowl to stop the cooking process.
TIP: On my stove, I use low heat to brown my butter so adjust your stove heat accordingly. If the butter is melting and browning too quickly, it means you’ll need to lower the heat. It’s also important to keep stirring the butter. It takes only a few seconds for brown butter to turn into burnt butter so keep a close eye on the pan the entire time.
make the cookie dough
- Once the brown butter has cooled in the bowl for 5 minutes, whisk in the granulated sugar and brown sugar. Then whisk in the egg and vanilla extract until you get a smooth consistency.
- Then add in the flour, oats, baking soda and salt.
3. Then gently fold in the chocolate and walnuts. That’s it! Cookie dough is ready to bake.
TIP: If you store the cookie dough in the fridge for about 2 hours, the dough will develop an almost toffee-like flavor. If you decide to do this step, scoop the cookie dough onto a cookie sheet first and then transfer to the fridge. It’s easier to scoop out room temperature cookie dough than chilled cookie dough.
bake the cookies
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Using a 4 oz ice cream scooper (equivalent to 3 tbsp), scoop out the cookie dough onto the lined baking sheet.
- Bake the cookies for about 10 minutes until the edges turn slightly golden brown.
Chewy Brown Butter Chocolate Oatmeal Cookies
Ingredients
- 1/2 cup unsalted butter at room temperature
- 100 g all-purpose flour
- 60 g old fashion oats
- 1/2 cup granulated sugar
- 1 cup brown sugar light or dark brown sugar is fine
- 1 egg
- 1 tsp fine sea salt
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 3 oz semi-sweet chocolate bar roughly chopped
- 3 oz dark chocolate bar roughly chopped
- 2 oz walnuts roughly chopped
- flaky salt
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
Brown the Butter
- Place the room temperature butter in a small light-colored pan. Then turn the heat to medium-low.
- Begin stirring the butter around as it melts with a wooden spoon or rubber spatula. When the all the butter has melted, it will begin to foam and sizzle. Make sure to keep stirring. In about 4 minutes, the foam will start to subside and the milk solids on the bottom of the pan will begin to toast. This is when the butter will start to turn golden brown and it will smell nutty. Turn the heat off and transfer the brown butter to a heatproof bowl to stop the cooking process.
- TIP: On my stove, I use low heat to brown my butter so adjust your stove heat accordingly. If the butter is melting and browning too quickly, it means you need to lower the heat. It's also important to keep stirring the butter. It takes only a few seconds for brown butter to turn into burnt butter so keep a close eye on the pan the entire time.
Make the Cookie Dough
- Once the brown butter has cooled in the bowl for 5 minutes, whisk in the granulated sugar and brown sugar. Then whisk in the egg and vanilla extract until you get a smooth consistency.
- Then add in the flour, oats, baking soda and salt. Combine all the ingredients together with a spatula.
- Then gently fold in the chocolate and walnuts.
- TIP: Try not to over mix the cookie dough.
Bake the Cookies
- Using a 4 oz ice cream scooper (equivalent to 3 tbsp), scoop out the cookie dough onto the lined baking sheet. Then gently flatten the dough down with your hands.
- TIP: Make sure there's enough room between each scoop of cookie because they will spread out to above 3-inches when baked
- Bake the cookies for about 7 minutes. Then remove the cookies from the oven and tap the baking sheet on the counter for about 3x to flatten the cookies out. Then return the baking sheet to the oven and bake the cookies for an additional 3 minutes until the edges turn slightly golden brown.
- Let the cookies cool on the baking sheet for about 10 minutes. Sprinkle the tops of the cookies with flaky salt. I personally love to eat them warm while the chocolate is still melted so enjoy them soon after they've been baked.
