Brown Butter Oatmeal Chocolate Chip Cookies (Gluten Free Option)
Chocolate Chip Cookies are a classic. The best way to add a little somethin’ somethin’ to them? Brown Butter!
Guess what… This is the recipe you need!
The Recipe
Time allotment
Prep Time: 10-15 minutes
Cooking time: 10-12 minutes
Total Time: <30 minutes
Yield: 18-20 cookies
Cooking Utensils
Two bowls
Spatula
Whisk - OR - Handheld Mixer
Measuring cups
Measuring spoons
Ingredients
1 cup (227g) unsalted butter (for making brown butter)
1 1/2 cup (220g) brown sugar
1/4 cup (50g) granulated sugar
2 eggs
1 tsp vanilla extract
2 tsp cinnamon
1/4 cup molasses
1/2 tsp baking soda
Pinch of salt
2 1/2 cups (319.5) preferred baking flour
If using Gluten Free flour without xanthan gum, add 1/2 tsp xanthan gum
I used Bob’s Red Mill 1-to-1
1 1/2 cup (135g) rolled oats
I used Anita Gluten Free rolled oats
1 cup (170g) chocolate chips
Instructions
Preheat oven to 350°F (180°C)
Place 1 cup (227g) unsalted butter in a saucepan over medium heat. Continuously stir mixture until butter becomes a golden brown (watch it closely so it doesn’t burn!). Once it’s done, remove from heat, and allow it to cool for at least 30 minutes before using it in the recipe.
Once butter has cooled, in a bowl, cream together 1 cup (227g) brown butter, 1 1/2 cup (220g) brown sugar, 1/4 cup (50g) granulated sugar, and 1 tsp vanilla extract
Whisk in 2 eggs
In a separate bowl, mix together 2 1/2 cups (319.5) preferred baking flour, 1 1/2 cups (135g) rolled oats, 2 tsp cinnamon, 1/2 tsp baking soda, and pinch of salt (these are the dry ingredients)
Slowly pour and stir together 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
Fold in 1 cup (170g) chocolate chips
Line a baking pan with either parchment paper - OR - cooking spray
Place golf ball sized portions of dough evenly on baking pan
Bake the cookies in the oven at 350°F (180°C) for 10-12 minutes
Allow the cookies to cool for a minimum of 15 minutes before stuffing your face… or don’t. What is discipline?
Enjoy!
Thank you for reading this, lovely! Happy MUNCHING!
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