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Ingredients
1 cup (220g) unsalted butter, browned to make 3/4 cup (160g), melted
1 cup (200g) light or dark brown sugar, packed
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 cups (200g) all purpose flour
2 cups (175g) old fashioned rolled oats
1 teaspoon baking soda
1 teaspoon salt
Flaky sea salt, for topping
Instructions
Start by browning the butter. Once browned, make sure to measure it out to exactly 3/4 cup. If you have too much, take out a couple tablespoons. If you don’t have enough, add a bit of water to level it off. Make sure it’s no longer warm to the touch when adding it to the dough.
In a medium bowl, whisk together the flour, oats, baking soda, and salt.
In a large bowl, whisk together the cooled brown butter, brown sugar, eggs, and vanilla.
Combine the dry and wet ingredients and fold the two together using a rubber spatula. Stop once the flour is fully absorbed, being careful not to over mix.
Place the dough uncovered in the fridge for about 20 minutes.
When the 20 minutes is almost up, preheat the oven to 350F and line a large baking sheet with parchment paper.
Using a cookie scoop or tablespoon, scoop the dough into balls. You can use a food scale to be precise, each dough ball is about 1.5oz for regular-sized cookies, or 2oz. for large cookies. The recipe makes about 15 large cookies and 20-22 regular cookies.
Roll the dough into balls and place them a few inches apart on the baking sheet. Gently press them down to about 1/2 an inch thickness. Return the remaining dough to the fridge. Bake large cookies for 12-14 minutes and regular cookies for 10-12 minutes.
They’re done when there’s a golden brown ring around the edges and the center is pale and puffed. They’ll look underdone in the center, but they will continue to bake and settle outside of the oven.
Sprinkle with a little flaky sea salt and transfer to a cooling rack.
Let the cookies cool for about 15 minutes and enjoy.
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