Browned Butter Oatmeal Chocolate Chip Cookies
These cookies are a family favorite. I have always loved oatmeal chocolate chip cookies but I haven’t had a good once since I was diagnosed with celiac disease. I made these cookies to be something for the holidays and they are perfect. The browned butter adds such a nice nutty flavor that compliments the cookies well. I also added just a little cinnamon because I just love cinnamon and it can be added to anything.
I apologize for the glare on the photo!
Serving size: ~ 36 cookies
Ingredients:
1/2 lb (226 g) butter, browned and softened
1 cup (212 g) brown sugar
1/2 cup (100 g) granulated sugar
2 eggs
1 tbsp vanilla bean paste (vanilla extract is fine as well)
2 cups (312 g) King Arthur GF All-Purpose Flour
1 1/2 cups (135 g) GF rolled oats
1 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 tsp xantham gum
1 tsp ground cinnamon
2 cups (340 g) milk chocolate chips, or semi-sweet chips if you prefer
Tips:
When browning, the butter loses about 15-20% of it’s volume through water evaporation. In this recipe, after you brown the butter, weight the butter again and then add extra normal butter to bring the weight of butter back to 1/2 lb
Brown the butter over low heat to gradually brown. It will start to foam and you can gently stir occasionally. You are browning the milk solids in the butter which start to separate from the butter when the butter starts to foam. Keep browning the butter until milk solids are smelling nutty and the butter looks a nice and golden brown.
It is recommended to brown the butter in a stainless steel skillet pan so that you can visualize when the butter starts to change color. The skillet pan is a great because the butter will be spread over a greater surface area so the browning process goes quicker.
Creaming the butter and sugar together for 10 minutes incorporates a lot of air into the cookies to give a lighter, and more tender cookie.
Do not worry about over mixing the cookie dough because there is no wheat flour. There is no gluten to develop so there is nothing to worry about.
Directions:
Preheat the oven to 325 Fahrenheit.
In one bowl, cream together the browned butter, sugars, and vanilla bean paste until light and fluffy. This can take up to 10 minutes on medium speed on a kitchen aid mixer.
While the butter and sugars are creaming together, sift the GF AP flour, baking powder, baking soda, salt, ground cinnamon, and xanthum gum. Add the GF rolled oats after the flour mixture is sifted.
Once the butter and sugars are light and fluffy, add one egg and mix on medium speed until incorporated. Scrape the bowl and then add the second egg until incorporated. Scrape the bowl again.
Add the dry mixture in three additions. Once the last addition of the flour mixture is added, add the chocolate chips. Mix until the chocolate chips are incorporated.
Scoop the cookies with a cookie scoop or in 2 tablespoon chunks.
Press the cookie dough balls lightly and place the cookies in the freezer for at least 30 minutes.
Place the cookies on a baking sheet and bake for 12-15 minutes or until golden brown on the bottom.
Once the cookies are removed from the oven, place on a cooling rack until fully cooled.
Enjoy!
