Brown Butter Chocolate Chunk and Walnut Oatmeal Cookies
This is the hands-down, the best cookies I have ever made. Made with fantastic browned butter and loaded with oatmeal, chocolate, and walnuts.
Servings: 24
Ingredients
- 170 grams brown butter (3/4 cup, 6 oz) room temperature
- 150 grams granulated sugar (3/4 cup, 5.3 oz)
- 150 grams brown sugar (3/4 cup, 5.3 oz)
- 2 large eggs room temperature
- 125 grams all-purpose flour (1 cup, 4.4 oz)
- 1 teaspoon vanilla extract
- 250 grams rolled oats (2 3/4 cups, 8.8 oz)
- 60 grams finely chopped walnuts (1/2 cup, 2.1 oz)
- 100 grams dark or semi-sweet chocolate chunks or chocolate chips (3.5 oz)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- In a large bowl add butter and sugars and beat at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of the 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 the 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 then transfer to a wire rack to cool completely.
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!