Brown Butter Oatmeal Chocolate
Chunk Cookies
Chewy and tender cookies with all the nutty brown butter, thick oats, rich dark brown sugar and vanilla bean paste with the best chocolate chunks.
These are really so good. They bake under 8 minutes, leaving them perfectly cooked.
I used my current favorite gluten free flour blend with vanilla bean paste from Trader Joe’s, Bob Red Mill’s whole grain gluten free oats and the best Vermont Creamery Salted Butter.
My mouth is watering, is yours?
You will love these.
Okay, let me just say that oatmeal cookies are back! I think they kind of went somewhere, but now they are back.
These are chewy, tender, sugary and just perfect with chocolate chunks.
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Brown Butter Oatmeal Chocolate Chunk Cookie
- Total Time: 23 minutes
- Yield: 18-24 1x
- Diet: Gluten Free
Ingredients
- 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
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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