Ingredients
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1 & ½ Cups All Purpose Flour
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½ Cup Granulated Sugar
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1 Cup Brown Sugar
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1 tsp Baking Soda
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1 tsp Salt
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1 tsp Cinnamon Powder
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¼ tsp Nutmeg Powder
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1 Cup Almondsroasted and chopped (optional)
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1 Cup Dry Coconutshredded (optional)
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3 Cups Rolled Oats
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1 & ½ Cups Chocolate Chipssemi-sweet
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1 Cup Unsalted Butter
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1 tsp Vanilla Essence
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2 tbsp Water
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2 Large eggslightly beaten
Description
Oatmeal Chocolate Chip Cookies are thick and chewy with oats and chocolate chips. The secret ingredient for great Oatmeal Chocolate Chip Cookies is Brown Butter which is easy to make. It takes about 10 minutes on the stove over medium heat and is worth it. The butter foams up, brown bits will start to form at the bottom, and it starts to off a nutty aroma.
For Oats don’t use steel-cut or instant oats. If you do add a cup of shredded coconut to the mix, the cookies will be chewier. You can skip the coconut if you don’t like the taste. You can add dried cranberries, raisins, roasted almonds, or walnuts for taste buds.
Here’s the recipe for Great Oatmeal Chocolate Chip Cookies;
Directions
- Preheat the oven to 175° C.
- Grease 2 cookie sheets or place parchment paper.
For Brown Butter:
- Place butter in a medium-sized stainless steel saucepan or another pan with a light, reflective interior. Otherwise, you won’t be able to see the butter browning.
- Heat on medium. Melt the butter and whisk.
- Continue to cook the butter. As it cooks, the butter will foam up, and then the foam will subside.
- Whisk frequently to check underneath the bubbly surface. At some point, browned bits will form in the pan and the butter will begin to smell nutty.
- Do carefully watch, it’s easy for the butter to go from brown to burnt.
- When the brown bits begin to form, remove the pan from heat.
- Pour the melted butter with browned bits into a glass bowl.
- Allow to cool a bit, and set aside while you prepare the other ingredients.
- In a bowl, whisk the flour, salt, baking soda, nutmeg, and cinnamon together.
- Place the brown butter (along with the brown bits) in a large bowl.
- Add brown and white sugar.
- Beat on medium-high speed until smooth.
- Add eggs and vanilla extract. Beat for 3 more minutes on medium speed until smooth and light.
- Using a wooden spoon, stir the flour mixture into the batter.
- Stir in 2 tbsp of water. (If needed)
- Add oats, chocolate chips, almonds, and coconut into the mixture and fold.
- Spoon out heaping tbsp of cookie dough and lay them on lined cookie sheets.
- Make sure you have about 2″ of space between each cookie.
- Bake them at 175°C for 10 minutes or until they become brown around the edges but still soft in the center.
- If you want some crispier you can bake them for another 12-14 minutes.
- Let them cool for 2-3 minutes, then transfer on a cooling rack.
- Serve with tea or coffee, or store in an airtight jar for 3-5 days.
