These browned butter oatmeal chocolate chip cookies are the chewiest, tastiest, oatmeal cookies you will ever try. You would never guess how secretly healthy(ish) they are. Striking the balance between a chewy cookie with crisp edges, and a healthy cookie, is not an easy task. Often, if the cookie is healthy, it’s texture is more like cake. Why is this? Because sugar, and fat, is what makes a chewy cookie. I’d say I probably made this recipe 50, or more, times before I could say I was satisfied. I really wanted to get the sugar as low as I could without compromising the texture of the cookie. In the end yes there is sugar, but so much less than most cookie recipes, and yes there is fat, however relatively healthy fats. But most importantly, it is full of whole grains, and loads of fiber. If you happen to add in the sunflower and pumpkin seeds, you will be adding even more healthy fats and fiber.
How is The Chewy Texture Achieved in These Browned Butter Oatmeal Cookies?
Rye flour, browned butter, and just enough brown, and granulated sugar to get the texture right. Refrigeration is a must. Anywhere from 2 hours to 3 days is just fine, the sweet spot being 24 hours.
Tips For A Tasty & Chewy Cookie
- Browning the butter adds a sweet nuttiness to the cookie, and also bakes off some of the water content of the butter. This is perfect, since we are adding extra liquid with the sourdough starter. Believe me, it’s totally worth the extra time!
- Chilling the dough, allows the flour to fully absorb the other ingredients, and the dough to develop flavor. I also believe it must allow the starter to do some of its magic, by breaking down anti-nutrients in the flour, to help with absorption of the minerals present.
- Selection of Flour, nutty earthy goodness of stone ground rye flour. I use 1847 Rye Humour. The flour selection also adds to the chewy & crispy texture. When selecting the flour, I knew I want a flat cookie with a chewy center and crisp edges. So I opted to bake with a flour that make heavier, sturdier bread. I also love the earthy quality of the rye for this oatmeal cookie.
- Dark Chocolate, is amazing if your adding sunflower and pumpkin seeds. But, milk chocolate is my personal favorite, if your sticking to a standard oatmeal cookie.
How Do You Make Browned Butter?
Browned butter is butter heated in a sauce pan, on the stove, over medium high heat; Just enough to bring it to a slow boil. Allow the butter to boil, stirring continuously. After a few minutes it will begin to froth, and as you stir you will see the liquid below the froth has turned brown. When you see this, remove from heat, stir, and allow to cool. If you would like it to cool faster, you can transfer to another bowl.
Can I Make These Cookies Without a Sourdough Starter?
You can absolutely make this recipe without a sourdough starter! There is no need to adjust any of the ingredients either. However if you would like to learn how to make a sourdough starter, check out my post, The Beginners Guide to Creating a Bubbling Starter. Looking for more sourdough surplus recipes, check out our growing collection right here.
Oatmeal Cookie Add-in Options
Add in 80-100 g of each item, choose one of five combinations.
- Sunflower seeds, pumpkin seeds, dried cranberries, dark chocolate chips(optional)
- Dried cherries, walnuts or pecans, coconut flakes
- Reese chipits, chopped pretzels, milk chocolate chips
- White chocolate chips chopped macadamia nuts.
- Dark chocolate chips, and slivered almonds
The Ultimate Browned Butter Oatmeal Cookies
These browned butter oatmeal chocolate chip cookies are the chewiest, tastiest, oatmeal cookies you will ever try. You would never guess how secretly healthy(ish) they are.
60
servings15
minutes12
minutes27
minutesIngredients
120 g rye flour, 1 cup
4 g salt, 1 tsp
4 g baking soda, 1 tsp
1 g cardamom, 1/2 tsp
3 g cinnamon, 1 tsp
240 g oats, 3 cups
113 g butter browned 1 stick
120 g vegetable oil about 1/2 cup
130 g brown sugar, 1/2 cup and 2 teaspoons
115 g granulated sugar, 1/2 cup and 1tbsp
8 grams vanilla, 2 tsp
50 g sourdough starter (I use a rye starter but any type will work. These cookies are still great if starter is omitted.
2 Eggs (room temperature)
150 g milk chocolate chips (or other add in options)
Directions
- Combine flour, baking soda, salt, cardamom, cinnamon, and oats in a bowl and set aside.
- In small sauce pan heat butter over medium heat, it will begin to froth, and slowly turn brown. Stir regular. Once the foaming reduces, and the butter browns take it off the heat. Allow butter to fully cool before mixing into the sugar, starter, and oil.
- In a standard mixer, or with a whisk, whip butter, oil, brown sugar, and beat till smooth. Add vanilla, and eggs and continue to whip for another 2 minutes.
- With large spoon stir in dry ingredients until just combined.
- Lastly stir in chocolate chips,
- Chill for minimum 2 hours, or up to 72 hours.
- Preheat oven to 350 degrees Fahrenheit and line two cookie sheets with parchment and spray with oil.
- Using a melon ball scoop, scoop 15 generous balls of dough per tray, place on oiled parchment paper. (You may also make larger cookies, it may just take a longer time to cook. I personally really like the size I get from the melon scoop, as they do spread.)
- Finally press, all the cookie balls flat with palp. Leave ample space between cookies.
- Bake at 350 for 12-13 minutes, if baking two trays on multiple racks, swap top and bottom sheet half way through. If cooking only one sheet, check if baked at 8 minutes. Allow to cool, and enjoy.
Notes
- If you would like to make a smaller batch, simply halve the recipe, or you can shape cookies into balls, freeze on cookie sheet until solid, and place in freezer safe container.
Comments