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Oatmeal Chocolate Chip Cookies

Original recipe

• Red Currant Bakery - Brown Butter Oatmeal Chocolate Chip Cookies

Ingredients

• 170 grams unsalted butter
• 2 teaspoons instant espresso
• 1 teaspoon cinnamon
• 140 grams dark brown sugarlight brown will work too
• 80 grams white granulated sugar
• ½ teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 1 egg standard large, room temperature
• 1 egg yolk standard large, room temperature
• 150 grams all purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 150 grams rolled oats
• 275 grams dark chocolate divided

Instructions

Brown Butter:

1. Brown the butter by adding the butter into a medium sauce pan. Place over medium heat and stir with a rubber spatula.
2. Continue cooking until brown bits start to appear. We want all of those brown bits but we don’t want it to burn so turn down the heat if necessary. It will start to get quiet when ready.
3. Once browned, remove from the heat and pour it into a heat safe mixing bowl. Add in the espresso powder and cinnamon and stir to combine.
4. Once slightly cooled, place the bowl in the fridge to cool it down, stirring occasionally while it cools. You can also set it on a kitchen towel to protect the fridge and bowl from the heat.

Cookie Dough:

1. Chop the chocolate and pour 200 grams into one bowl and 75 grams into another.
2. Once the butter has cooled to a stiff but spreadable texture, add in both sugars, vanilla, and salt.
3. Use the paddle attachment or a hand mixer to cream the butter and sugar mixture on medium speed for about 3 minutes until it becomes a few shades lighter. Scrape the sides and bottom of the bowl.
4. Crack in the egg and egg yolk and mix again until smooth and fluffy.
5. Dump in the flour and then the baking soda and baking powder.
6. Use the mixer to mix on low until just combined. It’s ok if some flour is still visible.
7. Add in the oats and 200 grams of the chocolate and mix them in just briefly.
8. I like big cookies so I used a quarter cup ice cream scoop. You can do any size you want, you’ll simply need to adjust the baking time accordingly.
9. Line a small tray or baking sheet with parchment paper or a silicone baking mat and scoop the cookie dough on.
10. Once all the dough has been scooped, working with one cookie dough ball at a time, gently flatten the cookie so that it’s still at least 1" thick.
11. Press the top of the cookie into the remaining 75 grams of chopped chocolate. Bring the edges up around it so that you are almost making a well of chocolate in the center of the cookie.
12. Place the shaped cookies back on the lined tray and pop them in the fridge for a couple hours or the freezer for at least 30 minutes. for 10 minutes or the fridge for at least 30 minutes. If you’re leaving them in the fridge overnight, cover with a lid in a container or wrap with plastic.

Bake Cookies:

1. Preheat the oven to 350 F and place a rack in the center of the oven.
2. Once chilled place 6 of the cookies onto a lined baking sheet, leaving at least 3" of space between each cookie.
3. Bake for 8 minutes in the preheated oven, then rotate the pan and bake for another 3-4 minutes until the edges are golden brown.
4. The centers will look very soft but they are baked.
5. Take the tray out of the oven and leave the cookies on the sheet for 5 minutes. Bake the next tray while this one cools.
6. Optionally sprinkle with a bit of flaked sea salt.
7. After 5 minutes, use a spatula to transfer the cookies to a wire rack to cool fully.