THE BEST OATMEAL CHOCOLATE CHIP COOKIES (W/ BROWN BUTTER) Only the best for episode 2 of back to the classics 🍪 Recipe below OR go to my website at wellmadebykiley.com 🤎 #Recipe Details (makes 12-16 cookies): Brown Butter Oatmeal Chocolate Chip Cookies: - 1 1/2 cups (180g) all-purpose flour - 1 1/4 cups (140g) old-fashioned rolled oats - 1/2 tsp (3g) baking soda - 1/2 tsp (2g) baking powder - 1/2 tsp (3g) salt - Optional: 1/2 tsp (1g) cinnamon - 1 cup (226g) salted butter - 3/4 cup (180g) brown sugar - 1/2 cup (110g) granulated sugar - 1 egg + 1 egg yolk, at room temperature - 1 1/2 tsp (6g) vanilla extract - 1 1/2cups (300g) chocolate chips/chunks of choice (I used 1 cup of semi-sweet mini chocolate chips plus a 1/2 cup of chopped dark chocolate) For Serving: - Flaky sea salt - Cold glass of milk Instructions: Start by browning the butter. Add the 1 cup (226g) of butter to a saucepan over medium-high heat. Allow to melt and brown, while stirring continuously (~5-8 minutes). As the butter continues to cook, you’ll notice that it starts to foam up across the surface (after about 2 minutes). Stir frequently to prevent the milk solids from burning. Continue cooking, stirring with a spatula, until the milk solids begin to brown (the brown specks at the bottom of the pan) and the color starts to deepen. Once the brown butter reaches a deep golden amber color and smells nutty, remove from the heat and immediately pour into a large bowl. Set aside to cool slightly (about 15-20 minutes), enough so it doesn’t melt the sugars when added, which will ensure that the cookies don’t spread too much. Continue the cookie dough. In a medium bowl, whisk together the flour, oats, baking soda, baking powder, salt, and cinnamon. Set aside. Once the brown butter has slightly cooled, add both sugars and whisk until well combined. Then whisk in the egg, egg yolk, and vanilla until well combined and the mixture is lighter in color. The mixture should almost appear and smell like caramel at this point. Add the dry ingredients to the wet. Use a wooden spoon or spatula to mix until just combined. Then, fold in the chocolate chips/chunks until evenly dispersed. Make sure to check the bottom of your bowl for any remaining flour, making sure that it is all fully combined. Cover the bowl with plastic wrap and place in the refrigerator to chill for at least 30 minutes (or overnight). To make it easier for scooping, you can alternatively use a large cookie scoop (#20; 3 tbsp) to scoop the dough (pack the dough into the scoop with your hands) out onto a baking sheet lined with parchment paper, placing the cookies next to each other. Then cover the baking sheet with plastic wrap and place in the refrigerator to chill for at least 30 minutes or overnight. Once ready to bake, preheat the oven to 375F. Line 2 baking sheets with parchment paper. After the dough has chilled, remove the dough from the fridge and use a large cookie scoop (#20; 3 tbsp) to scoop the dough (pack the dough into the scoop with your hands) out onto a baking sheets lined with parchment paper. Space the cookies on the baking sheet 2” apart from each other. I did 5 cookies at a time. Bake at 375F for 12-14 minutes, until the center is slightly puffed up, lightly golden (they should look almost underbaked), and the edges are golden and set. Remove from the oven and if needed, immediately use a bowl or large round cookie cutter to shape into the ‘perfect’ circle. You can press extra chocolate chips or chopped chocolate into them immediately after removing them from the oven to get the melty chocolate on top (I did this). Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack. Serve warm with a sprinkle of flaky sea salt and a cold glass of milk, if desired. Enjoy! #oatmealchocolatechipcookies #cookierecipe - @wellmadebykiley