Brown Butter Irish Oat Cookies (Print version)

Chewy cookies with toasted Irish oats and caramelized brown butter for nutty richness

# What you need:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 1 1/2 cups old-fashioned Irish oats
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1/2 tsp ground cinnamon

→ Wet Ingredients

06 - 1 cup unsalted butter
07 - 1 cup packed light brown sugar
08 - 1/4 cup granulated sugar
09 - 2 large eggs
10 - 2 tsp vanilla extract

→ Add-ins

11 - 1 cup chocolate chips or raisins
12 - 1/2 cup chopped walnuts or pecans

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Place butter in medium saucepan over medium heat. Cook, stirring frequently, until butter foams and turns deep golden brown with nutty aroma, 4-6 minutes. Remove from heat and cool for 10 minutes.
03 - In medium bowl, whisk together flour, oats, baking soda, salt, and cinnamon until well blended.
04 - In large bowl, combine browned butter, brown sugar, and granulated sugar. Beat until thoroughly combined. Add eggs one at time, mixing well after each addition. Stir in vanilla.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined. Fold in chocolate chips or raisins and nuts if desired.
06 - Drop dough by rounded tablespoons onto prepared baking sheets, spacing approximately 2 inches apart.
07 - Bake for 10-12 minutes until edges are golden brown and centers are barely set. Cool on baking sheets for 5 minutes before transferring to wire rack to cool completely.

# Expert advice:

01 -
  • The brown butter creates depth you cannot get from regular butter, making these taste like they came from a bakery
  • Irish oats give these cookies a chewy texture that stays tender for days
  • Everything comes together in one bowl without needing a mixer if you do not mind some arm work
02 -
  • Browned butter goes from perfect to burned in seconds, so have your heat-proof measuring cup ready to pour it out immediately
  • Irish oats are worth seeking out because they hold their texture better than regular rolled oats
  • These cookies might look underbaked when you pull them out, but they continue cooking on the hot baking sheet
03 -
  • Weighing your butter after browning ensures you have the right amount since some water evaporates during the process
  • Room temperature eggs incorporate more smoothly into the dough without making the butter seize up

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