These cookies offer a delicious twist on the classic chocolate chip cookie, with the nutty depth of brown butter and the chewy texture of oats. They’re perfect for those who are gluten-free but still crave a satisfying homemade cookie.
Ingredients:
- 1/2 cup (1 stick) salted butter
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup gluten-free “measure for measure” or “all-purpose” flour (you can use regular all-purpose flour if you don’t need it to be gluten-free)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/2 cups certified gluten-free old fashioned oats
- 1 heaping cup Enjoy Life Dark Chocolate Morsels (or your favorite gluten-free chocolate chips)
- Coarse sea salt for sprinkling (optional)
Instructions:
- Brown the Butter: Melt the butter in a saucepan over medium heat. Swirl the pan occasionally until the butter turns golden brown and releases a nutty aroma. This will take about 5-7 minutes. Be careful not to let the butter burn. Remove the pan from the heat and pour the browned butter into a small bowl. Let it cool completely.
- Cream the Sugars and Butter: In a large bowl using a stand mixer or electric hand mixer, cream together the cooled browned butter, sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg and vanilla extract until well combined.
- Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix.
- Chocolate and Oats: Stir in the gluten-free oats and chocolate chips with a spatula until evenly distributed.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour, or up to overnight. Chilling helps the cookies spread less and become chewier.
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Shape and Bake: Scoop out the dough using a tablespoon or cookie scoop. Roll the dough into balls and place them on the prepared baking sheet, leaving about 2 inches between each cookie. You can gently flatten the tops of the cookies with your fingers. Sprinkle with coarse sea salt, if desired. Bake the cookies for 8-10 minutes, or until the edges are golden brown and the centers are slightly soft. The cookies will continue to firm up as they cool.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store leftover cookies in an airtight container at room temperature for up to 3 days.
Tips:
- For chewier cookies, bake for less time. For crispier cookies, bake for a minute or two longer.
- Let the browned butter cool completely before using it in the recipe. Otherwise, it can cook the eggs and affect the texture of the cookies.
- Use a variety of chocolate chips or chopped nuts for different flavor variations.
- Make sure your gluten-free flour blend is a “measure for measure” blend, or the cookies may not turn out correctly.
Enjoy your delicious homemade Brown Butter Oatmeal Chocolate Chip Cookies!
