Oatmeal Chocolate Cookies

Ingredients

Ingredients

• 225 g unsalted butter
• 180 g rolled oats
• 120 g all-purpose flour
• 5 g baking soda
• 2.5 g baking powder
• 6 g salt
• 3 g ground cinnamon
• 1 g nutmeg
• 120 g brown sugar
• 35 g granulated sugar
• 2 large eggs
• 5 g vanilla extract
• 100 g chocolate

Instructions

1. To brown the butter: In a medium saucepan over medium heat, melt the butter, stirring occasionally. Continue cooking until it foams, turns golden brown, and develops a nutty aroma, about 5-7 minutes. Remove from heat and let cool in the fridge until re-solidified, about 20 minutes.
2. While the butter cools, preheat the oven to 400 F. Spread the rolled oats on a baking sheet and toast in the oven for 10 minutes, stirring halfway, until fragrant and lightly golden. Remove and let cool slightly. Line two baking sheets with parchment paper.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. In a large bowl, beat the re-solidified browned butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2 minutes.
5. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
7. Fold in the toasted rolled oats and chopped chocolate until evenly distributed.
8. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
9. Fridge the cookies for at least 45 minutes, or overnight for best flavor.
10. Bake for 10-15 minutes at 400, until the edges are lightly golden but the centers are still soft.
11. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.