Brown Butter Cookie Oatmeal Cookies
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
Modern American
Servings
4-6
Prep Time
15 minutes
Cook Time
15 minutes
Golden-edged and molten-centered, these cookies smell like toasted heaven — browned butter bubbling through oats, dark chocolate puddling into glossy pools, and that Brown Butter Cookie Blend wrapping it all in warm, nutty caramel perfume. One bite and the edges crackle, the center melts, and the only thing left is you—licking chocolate off your fingers and pretending you’ll save some for later.
Chef Christian Gill
Ingredients
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1 Tbsp Spiceology Brown Butter Cookie Blend
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1 cup (2 sticks) salted butter
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1 ¼ cups brown sugar
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2 large eggs
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1 Tbsp vanilla extract
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1 cup all-purpose flour
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1 cup fresh-milled oat flour
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2 cups old-fashioned oats
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1 tsp baking soda
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2 tsp salt
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2 cups chocolate chunks or chips
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More Brown Butter Cookie Baking Blend, for topping (optional)
Directions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a skillet over medium heat, cook butter until it foams, darkens, and smells nutty (about 3–4 minutes).
Pour into a heatproof bowl, scraping up all the brown bits, and let cool for about 5 minutes.
Whisk in brown sugar, eggs, and vanilla until the mixture is smooth and glossy.
In a separate bowl, whisk together all-purpose flour, oat flour, Brown Butter Cookie Blend, oats, baking soda, and salt.
Add dry ingredients to the wet mixture and stir until just combined. Fold in the chocolate chunks.
Roll into rounded tablespoon-sized balls and place 2 inches apart on the prepared baking sheet.
Flatten slightly and bake for 8 minutes. Remove from oven, tap the pan once or twice to flatten, then bake 2–3 minutes more until golden on the edges but soft in the center.
Let cookies cool on the pan (they’ll continue to set as they rest).
Sprinkle with more Brown Butter Cookie Blend if desired, then serve warm.
