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Brown Butter Cardamom Oatmeal Chocolate Chip Cookies

Brown Butter Cardamom Oatmeal Chocolate Chips Cookies

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These brown butter oatmeal chocolate chip cookies are soft, chewy, and perfectly sweet with cardamom, cinnamon, and rich semi-sweet chocolate chips.  

Ingredients

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  • 1/2 cup ( 1 stick) unsalted butter
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup rolled oats
  • 1/4 teaspoon sea salt
  • 1/3 cup semisweet chocolate chips (or measure with your heart)

Instructions

  1. In a small saucepan over medium-low heat, melt the butter. Once it begins to foam, add the cardamom and cinnamon, swirl the pan occasionally until you see golden bits forming on the bottom, and the butter smells nutty.
  2. Pour the browned butter into a mixing bowl. Add the brown sugar, granulated sugar, milk, and vanilla extract, whisking to help the butter cool slightly before adding the egg.
  3. Whisk in the egg until smooth and glossy. 
  4. To the same bowl, add the flour, baking soda, baking powder, oats, and sea salt. Stir with a spatula until combined. 
  5. Stir in the chocolate chips until evenly distributed throughout the dough. 
  6. Refrigerate the bowl for 15 minutes to help the butter firm up and the flavors deepen. Meanwhile, preheat the oven to 350°F (180°C).
  7. Line a baking sheet with parchment paper. Use a #40 cookie scoop (approximately 1 1/2 tablespoons each) to portion the dough onto the tray, spacing the portions evenly (keep in mind that these will spread). 
  8. Bake for 12 minutes. 
  9. Remove the tray from the oven and gently slam it on the countertop to create those signature ridges. 
  10. Let the cookies rest on the tray for 5 minutes before transferring to a wire rack.

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