Brown Butter Oatmeal Chocolate Chip Cookies

Ingredients

• 1 cup unsalted butter
• 1 cup brown sugar (firmly packed (may use light brown sugar or a blend of light and dark brown sugar) )
• ½ cup granulated sugar
• 2 large eggs (room temperature)
• 1 ½ teaspoons vanilla extract
• 2 ⅓ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon table salt
• 2 cups old-fashioned oats
• 6 oz semisweet chocolate bar (chopped, see note to substitute chips)
• Sea salt for sprinkling

Steps

1. 1

   Brown the butter. Place butter in a medium-sized skillet or saucepan over medium-low heat and cook until melted. Increase heat to medium and cook, stirring frequently as the butter sizzles and pops. Stir constantly, scraping the bottom of the pan with a spatula to prevent burning, and continue to stir until butter has browned (there will be lots of deep brown specks and the butter will have a toasty, nutty aroma). Immediately remove from heat and pour into a large heat-proof bowl. Allow to cool completely (until no longer warm to the touch) at room temperature before proceeding.

2. 2

   While butter cools, preheat oven to 350F (175C) and line baking sheets with parchment paper. Set aside.

3. 3

   Once the browned butter is no longer warm, add the sugars and stir well.

4. 4

   Add eggs and vanilla extract and stir well.

5. 5

   In a separate, medium-sized mixing bowl, whisk together flour, baking soda, baking powder and salt.

6. 6

   Gradually add the dry ingredients to the wet, stirring until completely combined.

7. 7

   Add oats and chocolate and stir until well distributed through the dough.

8. 8

   Scoop dough by 2 Tablespoon-sized scoops (43g) and drop onto prepared baking sheet (for more uniform, round cookies, roll between your palms to make a smooth ball before placing on baking sheet). Space cookies at least 2” apart on baking sheet.

9. 9

   Transfer to center rack of 350F (175C) oven and bake 9-11 minutes.

10. 10

    While cookies are still warm, sprinkle with flaky sea salt. Allow cookies to cool 5-10 minutes on baking sheet before carefully removing to cooling rack to cool completely.