Brown Butter Oatmeal Chocolate Chip Cookies

Happy first week of November, you guys, which means it is officially holiday season, or in my brain, Christmas season. I love Thanksgiving. I'm actually trying or attempting to film a step-by-step. of how to do your Thanksgiving turkey this year without like any of the stress because I get it Thanksgiving turkeys are stressful Especially the more people you have the bigger the turkey. This is a 19 pounder. She is heavy I always forget how long it takes to thaw a turkey I try to give myself at least three days and a little bit of time on the counter But still sometimes that turkey neck is still frozen inside that turkey So we're gonna let that rest and so we're gonna circle back to why we're here today. And that is to make a Classic, iconic, brown butter oatmeal chocolate chip cookie. I guess we could say like chocolate chunk cookie because I don't love using chocolate chips. I love to like slice or chop my chocolate into nice chunks so that every little piece is uneven. It also makes for a more beautiful cookie in my opinion. Let's just get to this. We first need to start off by browning our butter. We're just using half of a cup, so one stick, eight tablespoons. The ticket with browning butter is sometimes I feel like people overthink it. It's super simple. Just let it melt. Then once it melts, you're going to stir it until you start seeing brown specks on the bottom and begins to be nutty. I like to do this over medium heat. Medium high heat can burn it real quick. And that's the thing is brown butter will feel like it's taking forever. Then all of a sudden the brown specks on the bottom become black and you're like, oh my gosh, my brown butter is now burnt butter. So, just let it melt, then continue stirring until it's brown specks, turning a brown color and smells nutty, and then you're done. You can kind of start seeing the brown specks forming on the bottom, so this probably only needs about one more minute. Pour into a heat safe bowl then we're going to place this in the fridge for about 30 minutes. We want it to be almost solid like when you can kind of scrape or scoop the top off and it feels like softened butter but the bottom is still a little bit runny. I'll give you a visual in a minute. So in the meantime we're going to preheat our oven to 350 degrees fahrenheit. I'll put it here what that is in celsius. My oven takes about 25 minutes to preheat to 350 degrees. Fahrenheit so just like bear in mind how long your oven typically takes to preheat and calculate that into the timing of pulling out your butter because basically once we pull out our butter it's gonna take maybe max five to ten minutes to put together our dough and then we're gonna have cookies within 20 minutes. All right you kind of see how you can scrape the edges and it's pretty solid but then it's still runny that's what we're going for. Now that our butter has completely cooled down it's chilled you guys have a visual on what it should look like when it's ready. We're going to mix all our dry ingredients together so we need 3/4 cups of all-purpose flour, half a teaspoon of baking soda. I think I filled that up all the way. Half a teaspoon of fine sea salt or kosher salt and then my little specialty which I get from my mom is an eighth of a teaspoon of ground cinnamon and an eighth of a teaspoon of ground nutmeg. This is going to infuse it with all those holiday spices and flavors and then we're just gonna mix that together. Easy as pie! All right, we're going to set this aside and work now on our butter and sugar mixture. So we're going to add our cooled brown butter to a separate bowl. I usually do this in the stand mixer with the paddle attachment, so if you want to make your life easier and you've got a stand mixer, I highly suggest doing that. And you want to make sure you get all those brown specks that are probably sticking out of the bottom of your bowl, because that's going to add some nice flavor to these cookies. And then half a cup of packed light brown sugar and then a fourth a cup of granulated cane sugar, which is over here. This little combo is really going to help make for that perfectly chewy center. Because sometimes if you use all brown sugar, it becomes a little bit cakey or becomes too tough the next day. So this little combo, this little ratio, chef's kiss. One teaspoon vanilla extract. One large egg and then one egg yolk and this is also going to really contribute to the chewiness yet the crunchy exterior of the cookies. And then beat for one to two minutes until nice and creamy and thick. Oh no, my tarragon though. Then we're going to add our flour mixture, one and a half cups of quick cooking oats or you could use just regular old-fashioned rolled oats and our chopped chocolate. This is about six ounces and then just mix that all together. And once it looks nice and dough, cookie dough, batter-y, like it shouldn't look crumbly. We're not going for a crumbly dough. We're not going for a floury dough. We want it to look like a nice cookie dough. And it doesn't need any chill time, so I just use a cookie scooper that's about like three to four tablespoons. We're making our little cookie dough balls. Also, this is one of the best cookie dough batters. That I personally like to eat raw. Listen, I know cookie dough batter is not great to eat raw. My mom, I made these last night because I wanted to test the recipe just one more time before I came on here and shared it with you guys. And my mom literally snuck into the kitchen and was eating the cookie dough batter. So, that tells you anything. She's not a cookie person, but these cookies will get her eating it. For me, these are one of my childhood favorite cookies for the holidays. My oven is preheated, put timer on for 8 minutes, 350, check the oven, thermometer, looking good, and cookies are in. Now as we wait for our cookies to bake, which is only 8 minutes, what is your guys' favorite holiday or Christmas movie? One. Two, favorite holiday slash Christmas cookie. I'm always so curious about that, so let me know in the comments, and I'll see you guys in like 7 minutes. I'm starting to thing these. And then put back in for one or two more minutes. Cookies are done, so we baked them as a little recap. We baked them at 350 degrees Fahrenheit for eight minutes and we banged them on the oven rack or you could take them out and bang them on the stove top. Whatever's easiest for you. And then put it back in the oven for one or two more minutes. I think at the last clip I said one or two minutes. That's gonna bug me. Forever guys. If you want it to be a little bit crispier you can go for brown edges so up to 12 minutes. The ticket, the key, to a chewy cookie is for it to look just a little bit under baked and then let it rest on the pan for 10 to 15 minutes until it easily lifts. If it doesn't easily lift you just pop it in the oven for another one or two minutes. One or two minutes and now we're going to add some flaky salt. That chocolate is already melting and we're going to enjoy ourselves a little cookie and milk. We got our little milk glass and our cookie, mmmm, chewy, melts in your mouth on the inside, crunchy on the edges, in my opinion this is a perfect oatmeal chocolate chip cookie. The recipe will be on my blog, also I just kinda walked you guys through the entire recipe, so whatever is easiest for you guys to remake it, let me know if you try these out, don't forget let me know your favorite holiday movie and cookie, and I'll see you guys later, bye! And then bake for one to two minutes. And our chopped chocolate.