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
Ingredients
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1 cup
unsalted butter
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1 cup
granulated sugar
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1 cup
dark brown sugar
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2 cups
flour
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2 1/2 cups
rolled (old-fashioned) oats, can be blended to a powder
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1/2 teaspoon
salt
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1 teaspoon
baking soda
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1 teaspoon
baking powder
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12 ounces
chocolate (chips or chopped)
Directions
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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.
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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.
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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.
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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.
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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.
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Let then cool for a few minutes and transfer to a cooling rack. ENJOY!
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