Crispy edges, soft center, deep flavor. That is what you'll get out of this soft and chewy goodness oatmeal chocolate chip cookie of your dreams. What I love about this recipe is that it doesn't have to chill over night. Yes, it will be even better if you do. But since you chill your butter after you brown it, it becomes solid and doesn't have to spend as much time absorbing into the flour as it would if you added the butter while it's a liquid.. However, the longer you chill it, the better the flavor will be. Impatient people, rejoice! Ingredients:
2 sticks of unsalted butter, browned.
This process takes a few minutes. Heat your butter in a medium sauce pan on medium-low heat. The butter will go through a few phases of melting and bubbling over about 6-and 7 minutes. Once it starts to foam up, it will turn brown very quickly. Keep an eye on it, it can scorch in a blink. Turn off the heat and transfer to glass bowl and into the fridge where it will firm up.
1 cup of packed dark brown sugar
1/2 cup of white sugar
Beat the brown butter and the sugars together until pale and fluffy in an electric mixer.
2 teaspoons of vanilla extract
2 whole eggs
Beat together until the mixture is very light and fluffy.
1 1/2 cups of all-purpose flour
1 tsp of fine salt
1/2 teaspoon of baking soda
Whisk together in a separate bowl. While the mixer is going, add the flour in gradually.
1/2 cup of mini semi-sweet chocolate chips
1 cup of dark chocolate chunks. If you can't find these in the store, you can chop up a dark chocolate bar.
2 cups of old-fashioned rolled oats
Stir in the chocolate chips and the oats. I like to use an ice cream scoop to portion out the dough onto a baking sheet. I use a gigantic 4oz scoop, which will yield 12 huge cookies. If you use a standard 2 oz scoop, you will get 20-24 out of this recipe.
Let the dough chill in the fridge for at least an hour or up to over night. You can bake them after an hour, they will not spread too much. Chilling overnight will age the dough and give you an even deeper flavor.
After chilling, preheat your oven to 350 degrees. Bake the larger cookies 14-15 minutes until the edges are set. A little underbaked is not a bad thing in my book, however you don't want them too underbaked. I recommend close to 15 minutes for the larger sized cookies. If you're making 2oz cookies, bake around 10-12 minutes and they will be perfectly soft. After baking, transfer to a cooling rack. They are the best while warm. You'll love this one! Enjoy :)