This is the hands down, the best cookies I have ever made. Made with fantastic browned butter and loaded with oatmeal, chocolate and walnuts.
I must admit I haven’t always been a big fan of cookies. I always loved more cakes made with some kind of cream (like Madjarica (Hungarian cake)). I guess people do change when they’re getting older (not just physically). I often caugth myself dreaming/thinking about new cookies recipes, especially in holiday season.
Until recently, to be exact until I created these, Brownie Cookies were my favorite cookie recipe (I just love, love dark chocolate and fudgy brownies which remainds me I made an ultimative fudgy brownies recipe, which I will share with you as soon as I publish all cookie recipes), and to proceed with my cookie obsession lately I also made fabulous Cranberry and Orange Cookies, as well my grandma’s Jam filled sour cream cookies. These will be published soon.
Don’t let you this browned butter thing turn you away of making this cookies. If you are anything as I, I would totally close my browser window if I see some kind of “strange” ingredient. But brown butter is so easy to make, and it takes only 5 minutes. You can make this cookies with regular unsalted butter, but, please, try it with browned butter, you won’t regret it, because the smell and the taste are wonderful.
》Here is how to make browned butter!
What you will need is small heavy bottom sauce pan and a bowl of really cold water to imerge a bottom of the pan to stop cooking the butter.
Place butter in the small sauce pan and on low heat (if you are brave enough on medium heat) and let it melt. As butter is melting it will become foamy. It is not completely necessary but I stir my butter all the time to ensure even browning. The color will change from lemony yellow to golden to light brown, which is what we are aiming for. Believe my, you will know when butter is done as you will smell wonderful nutty aroma (you will know if you burn your butter too). As soon as you smell this (be quick, because there is a thin line between browned and burnt butter) remove the pan from heat and imerge the pan bottom into a bowl of cold water. Pour the butter into clean bowl and let it cool. I cool my in refrigerator if I’m planning to use it the same day and if recipe requires room temp butter. But if you need melted butter for your recipe, just leave in to cool slightly. I usually make my butter a day before.
For this recipe you need 170 grams which is 3/4 cup brown butter, and to make 170 grams brown butter, you will need 220-230 grams (about 1 cup) regular unsalted butter.
- 170 grams (3/4 cup, 6 oz) brown butter, room temperature
- 150 grams (3/4 cup, 5.3 oz) granulated sugar
- 150 grams (3/4 cup, 5.3 oz) brown sugar
- 2 large eggs, room temperature
- 125 grams (1 cup, 4.4 oz) all-purpose flour
- 1 teaspoon vanilla extract
- 250 grams (2¾ cups, 8.8 oz) rolled oats
- 60 grams (1/2 cup, 2.1 oz) finely chopped walnuts
- 100 grams (3.5 oz) dark or semi-sweet chocolate chunks or chocolate chips
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- In a large bowl add butter and sugars and beat at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl.
- Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt.
- With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined, about 1 minute.
- Using a rubber spatula, gently fold in oats, chocolate and walnuts.
- Cover and refrigerate for at least 1 hour.
- Preheat oven to 180°C (350°F). Line baking sheets with parchment paper.
- Scoop dough by heaping tablespoonfuls (about 45 grams), and roll into balls. Place about 5 cm apart on prepared pans.
- Bake for 12 to 15 minutes, rotating pans halfway through baking.
- Stored in an airtight container at room temperature for up to 5 days.
- Let cool on the pan for several minutes them transfer to wire rack to cool completely.
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