Ingredients
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Equipment Needed
- Hand whisk
- Baking sheet
- Parchment paper
- Rubber spatula
- Measuring cups
- Mixing bowls (medium & large)
- Wooden Spoon
- Medium Saucepan
Cookies
- 1 cup (227 g) unsalted butter, +1 tbsp used for after browning
- 1 cup (200 g) packed brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 2 tsp (8 g) vanilla extract
- 1 1/2 cups (190 g) all-purpose flour, not packed, spooned and leveled
- 1 tsp (4 g) baking soda
- 1/2 tsp (1.5 g) cornstarch
- 1/2 tsp (3 g) salt
- 3/4 tsp (2 g) cinnamon
- 1/2 tsp (1 g) pumpkin spice
- 2 cups (200 g) rolled oats (i like to use quick outs!)
- 1 3/4 cup (315 g) semisweet chocolate chips
- Mini Chocolate Chips (for decoration)
- Flaky sea salt for topping
What to do
1. To brown the butter, place both sticks of butter (wait on the additional tbsp of butter) in a medium saucepan over medium low heat and melt. Continue to cook until butter starts to foam and release a fragrant odor. It will smell nutty and glorious! Keep cooking until butter turns brown (and you see brown specks in your pan) then remove from the heat, pour immediately into a heat safe bowl. Make sure to get all those brown specks into the bowl (thats where all the flavor is!) Let the butter cool. As butter is cooling, add the additional tbsp of softened butter to the brown butter (this helps add moisture back into the browned butter!) Let the butter sit for about 5 minutes.
2. Add granulated and brown sugar to the warm brown butter. Mix with a whisk or rubber spatula, mix until combined. Add the eggs, vanilla and mix again. Add the cinnamon and pumpkin spice. Mix gently but thoroughly.
3. Add the flour, salt, baking soda, cornstarch and oats. Fold until almost combined, then add 1 1/2 cups of chocolate chips (reserve the rest for topping just before baking). At this point, I like to scoop my dough into 12 large cookies or (20 smaller cookies), place on a baking sheet lined with parchment, cover with plastic wrap and chill in the fridge overnight. If you are short on time, cover and place the cookies in the fridge for about 30-40 minutes (or until cookies firm up a bit).
4. Preheat oven to 350°F (176.67°C). If cookies have been chilling overnight, let them sit at room temperature for about 30-60 minutes before baking. This will help the cookies spread and bake evenly. I also like to press each cookie down before going into the oven, as this will help encourage spread! Add a couple of mini chocolate chips (if using) or regular chocolate chips before baking. Bake 3-4 cookies at a time, do not crowd your pan.
5. Bake for 12-14 minutes. I personally err on the side of underbaking these cookies (so 12 minutes is usually enough time) but if you like a firmer cookie, bake closer to 14 minutes. If baking smaller cookies, start checking them at about 10 minutes. Cookies should be slightly brown around the edges and look slightly underdone in the middle. (Note: halfway through baking, if cookies arent spreading, take the tray out of the oven and tap it two times firmly on the counter top, return the tray to the oven to continue baking). Remove cookies from the oven, let them cool for 5-10 minutes, then transfer to a cooling rack. Add more chocolate chips (if desired) and sea salt.
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- Don’t walk away from your butter on the stove! While browning your butter is an extra step (that takes a few minutes), once the butter melts, the browning process can happen pretty quickly. So you will want to keep an eye on it as the browning happens.
- When measuring your flour, if you are not using a baking scale, be sure not to scoop your measuring cup into the flour (that is too much flour!) You want to spoon your flour into your measuring cup (spoonful by spoonful) until the cup is full. Then use a knife to scrape off the top, excess flour. This tip will ensure that you are not using too much flour in your recipes.
- Chilling cookie dough is a sure way to improve the flavor of your cookies! The chilling process allows the flour to moisten and the sugars and butter to get acquainted… which gives so much flavor to your cookies! It is heavenly! Try not to skip this step!
- Room temperature ingredients help cookies have an even bake! Try to give yourself enough time and let your butter and egg yolk come to room temperature. If your butter is cold, try putting in the mixing bowl (assuming your bowl is microwave proof) in the microwave, select defrost mode and check on the butter every 10-20 seconds. This helps the butter warm up without melting it completely.
More Recipes!
Here are some similar recipes you might enjoy!
Pistachio Cream Chocolate Chip Cookies
NYC Style Chocolate Chip Cookies
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!