Ingredients
Method
- Brown 1 cup (220g) unsalted butter, then measure 3/4 cup (160g) of the browned butter and allow it to cool.
- In a medium bowl, whisk together the flour, oats, baking soda, and salt.
- In a large bowl, whisk together the cooled brown butter, brown sugar, eggs, and vanilla until smooth.
- Gradually fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. If using, fold in mix-ins.
- Chill the dough uncovered in the fridge for 20 minutes.
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- Scoop 2oz portions of dough, roll into balls, and place a few inches apart on the baking sheet. Gently press each ball to 1/2 inch thickness.
- Bake large cookies for 12-14 minutes and regular cookies for 10-12 minutes until edges are golden brown.
Notes
- Make sure your browned butter is cooled to room temperature before mixing with sugar and eggs to prevent scrambling.
- Don't overmix the dough once the flour is added; this can lead to tough cookies.
- For perfectly chewy cookies, do not overbake. The edges should be set, but the center still slightly soft. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overmix the dough once the flour is added; this can lead to tough cookies.
- For perfectly chewy cookies, do not overbake. The edges should be set, but the center still slightly soft. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.