I have a confession, though it’s probably pretty apparent. I can no longer make cookies without browning butter and topping with flaky sea salt. It’s a serious addiction as you can tell from these, these and these. I sometimes fear that y’all might get tired of it, but I firmly believe doing these two things takes them to a whole other level of awesomeness. The browned butter adds a beautiful nutty flavor with a hint of salty and helps add some dark color to the cookie. Using melted butter to begin with makes the cookie more chewy, which I personally prefer. I also feel that adding flaky sea salt to the top makes the sweetness of the chocolate pop. It’s just such a great combination.
Side note, I baked these cookies almost a month ago. I just have been so dang busy I couldn’t put pen to paper if you will. I figured today would be the perfect day to share, because I personally prefer to do baking on the weekend with my tiny. This cookie recipe is a perfect one to utilize little hands as helpers for. Kirkley has really started to love helping out in the kitchen, especially after she discovered the fun in taste testing as you go. We work on her counting skills right now, and I absolutely LOVE that “making” is our little special thing. She is so proud if we’re giving them to someone or taking them somewhere that she made them! She also always likes to take a picture with them :-).
For some reason baking cookies is my go to thing to do in the kitchen when I’m bored or antsy. It’s always better for my wasitline if I have someone to give them to or take them somewhere. :-). These cookies are the perfect “thinking about you” gift or potluck treat. They’re chewy, soft, nutty, buttery and of course salty and sweet! One other side note, these are the perfect cookie to make if you’re looking to make extra large cookies. I had enough left over for round 2 in the oven that I just went for it and made about a 6 inch round one. It was phenomenal!
If you’re bored this weekend or just feel like getting in the kitchen, I hope you try these out! You won’t be dissapointed!
- 1 Cup Butter
- 1 Cup packed light brown sugar
- ½ Cup Granulated Sugar
- 2 teaspoons vanilla extract
- 1 egg
- 1 egg yolk
- 1¼ cup all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 3 cups quick-cook oats
- 1 cup dark chocolate chips
- Flaky sea salt (or coarse grind will work)
- Separate the butter. Put one stick (8 tablespoons) aside. In a small saucepan over medium heat, begin to melt the other stick of butter. Allow it to melt and start to crackle and pop some, stirring occasionally. When the butter begins to turn a darker golden amber color, remove it from the heat and transfer to a bowl. Set aside and allow to cool to room temperature completely.
- Once melted butter has cooled to room temperature, cream together the remaining 8 tablespoons of butter and brown sugar in the bowl of a stand mixer until light and fluffy. Slowly mix in the cooled browned butter, vanilla and granulated sugar and mix on medium another 2-3 minutes.
- Add in the egg and egg yolk one at a time until well combined.
- Slowly mix in the flour, baking soda and salt careful not to overmix here. Add in the oats and mix until just combined.
- Stir in the chocolate chips.
- Transfer dough to plastic wrap and form a ball. Refrigerate dough for at least an hour.
- Preheat oven to 325. Line baking sheets with parchment paper. Remove dough from refrigerator and drop in large spoonfuls on prepared baking sheets. Top with sea salt.
- Bake for 10-12 minutes or until golden brown on edges. Remove from oven and allow the cookies to cool on baking sheet for 5-10 minutes before transferring to cooling racks.
- Store in an airtight container.