Brown Butter Oatmeal Cookies [Gluten Free | Nut Free]
Some cookies, like these brown butter oatmeal cookies, are so simple, but packed with so much flavor. The nutty, caramel flavor from the brown butter transforms the butter from a background ingredient to the star of the show. This recipe will have people asking, what's the secret ingredient?!
Servings: 14 cookies
Ingredients
- 3/4 cup unsalted butter [I used grass-fed Kerrygold butter]
- 1 1/2 cups old fashioned rolled oats [I used Gluten Free rolled oats]
- 1 cup 1:1 gluten free flour [I used Bob’s Red Mill bu you could use regular flour if not gluten free]
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup dark brown sugar packed (or coconut sugar)
- 1/4 cup granulated sugar
- 2 large eggs
- 1 Tablespoon milk or almond milk
- 2 teaspoons vanilla extract
- 1/2 dark chocolate chunks [optional]
Instructions
- Start by browning the butter. Place the butter in a medium saucepan over medium heat and allow to melt completely. Once it’s melted, continue to stir constantly (it can burn quickly) for 5-8 minutes. It will start to bubble and foam then the milk solids will start to brown at the bottom of the pan and you’ll start to smell a nutty flavor. Once you see this, remove it from the heat and allow it to cool slightly then transfer it to the fridge to cool and firm a bit before you make the cookie dough.
- While it’s cooling, mix the oats, flour, baking soda and salt in a medium bowl and set aside.
- Once the butter is cooled, add it to a large mixing bowl with the brown sugar, granulated sugar, eggs, milk and vanilla. Stir together until combined using a rubber spatula or wooden spoon.
- Add the oats, flour and baking soda and mix well. If you’re using the dark chocolate chips, add them here and mix to combine. Cover the dough with plastic wrap and place in the fridge for at least one hour or up to 3 days. I like to chill mine for 2-3 hours or overnight. Do not skip the chilling stage or the cookies will turn out flat.
- Once chilled, preheat the oven to 350°F and line another large baking sheet with a silpat mat or parchment paper. Use 1/4 cup to scoop out the cookies and roll into a tall ball. This is a lot of cookie dough but they're thick and chewy cookies.
- Place the dough at least 2 inches apart on the baking sheet. Bake for 8-10 minutes or until the edges and top are set.
- While baking, place the remaining dough back in the refrigerator until the previous batch is done. Repeat the process until all the dough is gone.
- Allow cookies to cool on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely. Keep in an air tight container for 1 week or freeze for up to 6 months.
Notes
*nutrition facts are for 1 cookie without chocolate chips
Make ahead:
Fridge: Make the dough and chill it for up to 3 days.
Frozen: Make the dough and shape into individual cookies. Place on a baking sheet in the freezer for 15-20 minutes to freeze solid then transfer dough to a freezer bag. Bake from frozen, just add 1-2 extra minutes of bake time.
Nutrition
Serving: 1cookie | Calories: 204kcal | Carbohydrates: 26.5g | Protein: 2.1g | Fat: 10g | Cholesterol: 26.1mg | Sodium: 129.6mg | Fiber: 1.1g | Sugar: 13.9g