Ingredients
Scale
- 10 tablespoons salted butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 2 teaspoon vanilla extract
- 1 teaspoon vanilla bean paste
- 1 1/3 cups gluten free flour blend
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 3/4 cups whole grain gluten free oats
- 1 3/4 cups semi sweet chocolate chunks
Instructions
- To brown the butter, place 8 tablespoons of butter in a small saucepan on medium heat. Swirl occasionally (about every 10 seconds) until it has foamed up and starts to turn a light brown color. Remove from the heat and pour into a heat proof cup. Place that cup in your freezer.
- While the butter is cooling, preheat your oven to 375F and measure out the ingredients.
- After about 8 minutes, remove the browned butter from the freezer and place it in a bowl of a stand mixer. Add in the remaining 2 tablespoons butter and whip on medium speed for 1 minute or until the butter mixture turns light white.
- Add in the brown and white sugar and whip on medium for 1 minutes. Turn to low and beat in the eggs, vanilla extract and vanilla paste.
- Scrap down the side with a rubber spatula. Add in the flour, cinnamon, baking soda, salt and oats. Combine until just mixed together.
- Stir in the chocolate chunks until combine.
- Using a tablespoon scoop, scoop the batter and form by quickly rolling the cookie balls in your hands.
- Bake for 5 minutes. Quickly remove from the oven and tap the entire tray on top of your stove or counter top twice. Place back into the oven and cook for 3 more minutes.
- Remove the cookies from the tray and let cool on a wire rack. Repeat until all the batter is baked into cookies.
- Prep Time: 15
- Cook Time: 8
- Category: baking
- Method: oven
- Cuisine: dessert