I'm sorry to do this to you, but if you haven't already noticed you will soon, I have been baking a lot lately!!! This is really not by choice, well it is actually, but there have just been so many things I've wanted to bake for lately. These cookies are the only things I've baked just because I wanted to eat them, hehe (but still ended up bringing about a third into work). I saw them on Jessica's blog, and after craving chocolate chip cookies for a few weeks, I immediately wanted them! They were the richest chocolate chip cookies I've ever had. I think it was due to the brown butter & cinnamon in the recipe which was so yummy, but I think next time I would definitely cut down the sugar to 2/3 cup, that's how I'll share below. They were SO good warm with a glass of milk!
Brown Butter Oatmeal Chocolate Chunk Cookies
via How Sweet It Is
yields about 18 cookies
1/2 cup unsalted butter
1/3 cup granulated sugar
1/3 cup loosely packed brown sugar
1 large egg
2 teaspoons vanilla extract
1 1/4 cup all-purpose flour
3/4 cups rolled oats
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 cup chocolate chunks (couldn't find so I used chips)
optional: 1- 2 tablespoons milk, if dough is crumbly
Heat a small saucepan over medium-low heat and add butter. Whisking constantly, cook butter until bubbly and until small brown bits appear on the bottom of the pan – about 5-6 minutes. Watch closely and immediately remove the butter from the heat, whisking for an additional 30 seconds or so. Set aside and let cool COMPLETELY. Note: It does not need to solidify at all, but it should not be warm to the touch.
In a bowl, combine flour, salt, baking powder, oats and cinnamon, mixing, then set aside.
Once butter has cooled, add to a large bowl. Whisk in sugars, stirring until smooth. Add in egg and vanilla, whisking until smooth once again. Slowly begin to stir in dry ingredients, using your hands if necessary (I always do) to bring dough together. If you find that the dough still won’t come together, add in milk 1 tablespoon at a time (I rarely have to do this.) Fold in chocolate chips, distributing them evenly. Refrigerate dough for 30 minutes.
Preheat oven to 375 degrees F. Using an ice cream scoop or your hands, form dough into 1 1/2 inch balls. Place about 2 inches apart on a nonstick baking sheet, then bake for 10-12 minutes, or until bottoms and edges are golden. Let cool before serving.