It’s hard to beat a classic chocolate chip cookie, but this recipe might just take the cake (or the cookie). Brown butter makes everything better and the oatmeal creates a chewy, amazing texture. It was my first time baking with the Silpat non-stick baking mat that my boyfriend’s brother and sister-in-law got me for Christmas. It worked perfectly and results in easy cleanup!
- 1/2 cup unsalted butter, divided
- 1 1/4 cups flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup dark brown sugar
- 1/4 cup sugar
- 1 egg
- 1 1/4 tsp. vanilla extract
- 1/2 cup quick oats
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup dark chocolate chips
- Preheat oven to 350F. Line baking sheet with parchment paper or Silpat baking mat.
- Melt 4 tablespoons of butter in a small skillet over medium heat. Swirl the pan occasionally as it continues to cook, until golden brown and smells nutty. Set aside and let cool to room temperature.
- Combine flour, baking powder, baking soda and salt in medium-sized bowl. Set aside.
- In the bowl of a standing mixer, cream together the remaining 4 tablespoons of butter with sugars until light and fluffy. Mix in cooled brown butter until fully incorporated. Beat in the egg and vanilla until combined. Gradually add dry ingredients until well mixed. Gently stir in oats and chocolate chips.
- Roll dough into balls (about 1 1/2 Tbsp) and place on prepared baking sheet. Bake for 9 minutes, until edges are set. Let cool on baking sheet for a few minutes, then transfer to wire rack to cool completely – or eat them warm :)