Ingredients
Method
Preparation
- Melt the butter in a medium saucepan over medium heat, stirring occasionally, until it foams and turns golden brown, about 5-7 minutes.
- In a large mixing bowl, combine the browned butter with both the brown sugar and granulated sugar. Beat until creamy and smooth, about 2-3 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract, ensuring everything is well mixed.
- In a separate bowl, whisk together the oats, flour, baking soda, and salt. Gradually mix this into the butter-sugar blend.
- Fold in the chocolate chips.
Chilling & Baking
- If the dough is warm, chill it in the fridge for about 30 minutes.
- Preheat your oven to 350°F (175°C). Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet, leaving space between each scoop.
- Bake for 10-12 minutes or until edges are lightly golden.
Cooling & Serving
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy them warm with a glass of milk!
Notes
Keep a close watch when browning butter to prevent burning. Use old-fashioned oats for the best texture. Store in an airtight container at room temperature for up to a week or freeze for up to three months.
