Browned Butter, Oatmeal and Chocolate Cookies

1 hour    Cookies Chewy, toasty, and chocolatey - these browned butter oatmeal cookies are a golden-edged dream. The nutty depth of browned butter meets the hearty texture of oats and the sweet bursts of melty chocolate or candy-coated gems. Crisp on the edges, soft in the centre, and full of comforting flavour in every bite. Servings: 14 cookies Prep: 15 minutes Bake: 9 - 11 minutes per batch Total: 30 minutes plus 2-12 hour rest time Contains: Dairy, Gluten Free from: Meat, Seafood Vegan alternatives: N/A

Chewy Raspberry, White chocolate chip and Rose Cookies

Ingredients

• ¾ cup unsalted butter, browned and cooled

• 1 cup packed brown sugar

• 1 egg + 1 egg yolk

• 1 tablespoon vanilla extract

• 1¼ cups all-purpose flour

• ½ teaspoon salt

• ½ teaspoon baking soda

• 1 cup old-fashioned oats

• 1 cup chocolate eggs, Smarties, mini eggs or chocolate chips

Method

1. In a saucepan over medium heat, melt the butter. It will begin to foam and sizzle as the water cooks off. Stir occasionally and watch closely, the milk solids will sink and turn golden brown, and the butter will smell nutty and aromatic. Once browned, immediately pour it into a heatproof bowl to stop the cooking. Let it cool until just warm, not hot, before using.
   

2. In a separate bowl, whisk together the flour, baking soda, and salt.
   

3. In a large bowl, mix the browned butter and brown sugar until well combined.
   

4. Beat in the egg, egg yolk, and vanilla extract until smooth.
   

5. Add the flour to the mixture and stir until just combined.
   

6. Fold in the oats and chocolate.
   

7. Refrigerate the dough for 2 to 12 hours.
   

8. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Scoop the dough onto the baking tray and bake for 9-11 minutes, or until golden brown around the edges.

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