Ingredients
Equipment
Method
Brown the Butter
- Melt 1/2 cup of unsalted butter in a small, light-colored saucepan over medium heat. Watch carefully as it melts, then foams, and tiny amber-colored bits begin to form at the bottom. Swirl occasionally. Once the milk solids turn a beautiful golden brown and a rich, nutty aroma fills your kitchen, immediately pour the browned butter into a heatproof bowl. Let it cool until it is a soft, semi-solid consistency, much like room temperature butter, before proceeding. This cooling is vital so it does not cook the sugars or egg later.
Whisk Dry Ingredients
- In a medium bowl, whisk together the 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Make sure these are thoroughly combined, then set the bowl aside.
Cream Butter & Sugars
- In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, combine your cooled browned butter with 1/3 cup of granulated sugar and 2/3 cup of light-brown sugar. Beat on medium speed for 2 to 3 minutes, until the mixture becomes truly light, fluffy, and noticeably paler in color. Scrape down the sides of the bowl as needed.
Add Wet Ingredients
- Reduce the mixer speed to low. Add the 2 teaspoons of pure vanilla extract and 1 large egg. Beat until the ingredients are just well mixed, about 1 minute. Ensure you scrape down the sides of the bowl to incorporate everything fully.
Combine Wet & Dry
- Gradually add the flour mixture to the wet ingredients. Mix on low speed until the flour is just almost combined. It is crucial not to overmix at this stage. Stop mixing as soon as most of the flour streaks disappear.
Stir in Mix-ins
- Remove the bowl from the mixer. With a sturdy spoon or spatula, stir in the 1 1/2 cups of rolled oats and 1 cup of semisweet chocolate chips until they are evenly distributed throughout the dough.
Chill the Dough
- Cover the cookie dough bowl with plastic wrap and chill it in the refrigerator for at least one hour, or ideally, overnight. This chilling period prevents the cookies from spreading too much, allows the flavors to meld, and helps achieve that perfect chewy texture.
Prepare Oven & Baking Sheets
- When ready to bake, preheat your oven to 375 degrees F (190 degrees C). Line your baking sheets with parchment paper.
Scoop Dough
- Using a small ice cream scooper (approximately two tablespoons), drop heaping tablespoon-size balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. For a bakery-worthy appearance, press a few extra chocolate chips onto the tops of the scooped dough balls before baking. For consistently uniform cookies, weigh each dough ball, aiming for about 35-40 grams per cookie.
Bake Cookies
- Bake the cookies for 8 to 10 minutes. Look for cookies that are golden around the edges but still appear soft, slightly puffed, and even a little underbaked in the center. Do not overbake.
Cool & Transfer
- Remove the baking sheets from the oven. Let the cookies cool on the baking sheet for 1 to 2 minutes. Then, carefully transfer the cookies to a wire rack to cool completely.
Nutrition
Notes
Achieve perfect texture by browning butter, properly chilling dough, and baking until edges are golden but centers are slightly soft. These cookies are ideal for making ahead and freezing. A pinch of flaky sea salt after baking enhances their rich flavor. Nutrition information is estimated based on common ingredients and serving sizes and may vary.