I love brown butter. It somehow takes a regular recipe and transform and escalates it into something so much better! Yes, it might be a teensy bit tedious to make, but it’s so worth it in the end. These cookies are amazing. The cinnamon, oats and tangy butter blend into something incredible.
Gather all of the ingredients.
In a small saucepan over medium/low heat place 1 stick of unsalted butter. Whisking constantly, cook butter until bubbly and until small brown bits appear on the bottom of the pan- approximately 5 minutes. Watch closely as the butter can burn! Continue to whisk for 30 seconds after removing from the heat. Set aside and allow to cool completely.
In a bowl combine 1 1/4 cups all purpose flour with 3/4 cup rolled oats, 1/4 teaspoon salt, 1/2 teaspoon baking powder and 1 1/2 teaspoons cinnamon.
In another bowl whisk the brown butter with 1/2 cup of granulated sugar and 1/2 cup loosely packed brown sugar. Stirring until smooth.
Whisk in 1 large egg and 1 teaspoon of vanilla extract.
Slowly stir in the dry ingredients, mix until just combined.
Finally add in 1 cup of chocolate chips and mix to combine.
Chill the dough for 30 minutes and then scoop onto a baking sheet and bake in a 375 degree oven for 10-12 minutes. Until edges are lightly browned.
For a printer-friendly version of this recipe click here: Brown Butter Oatmeal Chocolate Chip Cookies