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Author Notes: I was given this recipe at a cookie class at University of St Andrews a little while back. I am not sure where it originally came from but it's REALLY good. Its one of the few times you want the butter to really brown, but avoid burning —Lizziebird
Makes 48-56 cookies
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 2 cups flour
- 2 1/2 cups rolled (old-fashioned) oats, can be blended to a powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 12 ounces chocolate (chips or chopped)
- Place half of the butter in a small saucepan over low heat. Brown the butter until its a hazelnut brown. It will melt, foam up, and then the foam will clear and it will just be clear yellow and bubble a little. Keep an eye on it.
- Once the (whitish) milk solids burn a light brown and the butter smells nutty, remove it from the heat and combine it with the rest of the butter in a large bowl.
- Add the granulated and brown sugar to the bowl with the butter and cream everything together with a wooden spoon or mixer until light and fluffy. Add the eggs one at a time, combing well after each addition. Then mix in the vanilla.
- Add the flour, (ground) oatmeal, salt,baking soda, and baking powder and mix just until incorporated. Fold in the chocolate and refrigerate for at least an hour.
- Preheat the oven to 375F or 190C. Line a baking sheet with parchment paper. Drop rounded heaping teaspoons of dough onto the parchment-lined baking sheet and bake 9-10 minutes. The edges will not be any darker than the centers, so don't worry about pulling them out too early.
- Let then cool for a few minutes and transfer to a cooling rack. ENJOY!
It's a little Spanish, a little Italian, and a lot wonderful
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