Brown butter oatmeal choc chip cookies

Name: Kue choc chip oatmeal mentega coklat
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 22 servings
Cuisine: Indonesian
Ingredients: 150 g /10 tbsp unsalted butter (, cut into 1cm / 1/2" cubes); 1 cup flour (, plain/all-purpose); 1 1/2 cups rolled oats ((not quick or steel cut)); 1 tsp baking soda (bi-carb) (, sifted if lumpy); 1/8 tsp cooking/kosher salt; 1 cup brown sugar ((tightly packed)); 1 large egg (, at room temperature (~55g/2oz)); 1 tsp vanilla extract; 200 g / 7 oz 70% dark chocolate block, I use Lindt ((Note 1, sub 1 cup / 200g chips))

Recipe video above. This is extremely fast and easy, and ridiculously good. No creaming butter, no chilling cookie dough. Don’t pause to wonder if it’s worth the extra 3 minutes to brown the butter. I’m telling you it is! It makes them extra-buttery with a nutty edge. Off the charts delish!DESCRIPTI

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium ⭐ 5.0 (73) 👁️ 4 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

22 servings

150 g /10 tbsp unsalted butter (, cut into 1cm / 1/2" cubes)
1 cup flour (, plain/all-purpose)
1 1/2 cups rolled oats ((not quick or steel cut))
1 tsp baking soda (bi-carb) (, sifted if lumpy)
1/8 tsp cooking/kosher salt
1 cup brown sugar ((tightly packed))
1 large egg (, at room temperature (~55g/2oz))
1 tsp vanilla extract
200 g / 7 oz 70% dark chocolate block, I use Lindt ((Note 1, sub 1 cup / 200g chips))

Steps

Preheat oven to 180°C/350°F (160°C fan). Lightly grease then line three baking trays with paper.
Brown butter - Melt butter in a small silver pan or saucepan over medium heat (Note 2). Leave to simmer on medium heat for 3 to 5 minutes, stirring every now and then, until (when you push foam aside) you see little golden-brown bits. Immediately pour the butter and all the brown bits into a large mixing bowl (large enough to mix the cookie dough) and set aside to cool for 5 minutes.
Chop choc - Cut the chocolate into 1cm /1/4" pieces. Transfer the chunks into a bowl and leave the fine chocolate dust behind for another purpose (makes cookies speckled, Note 1).
Mix dry ingredients - Whisk flour, oats, baking soda, and salt in a large bowl.
Back to the butter - Add sugar to the brown butter and whisk (it might not combine fully). Add egg and vanilla, whisk until smooth.
Finish dough - Add dry ingredients into the egg-butter mixture. Mix with a wooden spoon until the flour is almost mixed in. Add chocolate, and stir until mixed through and you can no longer see flour. Set aside for 5 minutes to let the mixture firm up a bit.
Cookies - Scoop a heaped tablespoon of dough onto the tray, 5 cm / 2 " apart. (I use a size 40 cookie scoop, makes 22 cookies) Flatten to 8 mm / 1/3" thick, reshaping sides if needed if they split/go wonky.
Bake - Bake 2 trays for 11 minutes, switching shelves and rotating the tray at the 7 minute mark, or until the surface is light golden. For 1 tray, bake 10 minutes, rotating the tray at the 6 minute mark.
Cool on the tray for 10 minutes, then transfer onto a cooling rack to fully cool. (A sprinkle of salt flakes wouldn't go astray!)

Nutrition Facts (per serving)

179 kkal

Protein 2g (6%)

Carbs 22g (67%)

Fat 9g (27%)

Macronutrients

Calories1799% DV

Protein2g4% DV

Carbs22g7% DV

Fat9g14% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients $0.03

Per Serving $0.00/serving

🏠 Save ~$0.05 compared to buying!

📋 Price Breakdown (11% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
/10 tbsp unsalted butter	150 g	-	-
flour	1 cup	-	-
rolled oats	0.5 cups	-	-
baking soda	1 tsp	$0.50/100g	$0.03
cooking/kosher salt	0.125 tsp	-	-
brown sugar	1 cup	-	-
large egg	1	-	-
vanilla extract	1 tsp	-	-
/ 7 oz 70% dark chocolate block	200 g	-	-