Ingredients:

  • 1 cup (226g) Unsalted Butter, chilled before browning
  • 1 ¼ cups (150g) All-Purpose Flour
  • 1 ½ cups (135g) Rolled Old Fashioned Oats
  • 1 teaspoon Baking Soda
  • ¾ teaspoon Ground Cinnamon
  • ½ teaspoon Fine Sea Salt
  • ¾ cup (150g) Light Brown Sugar, packed
  • ½ cup (100g) Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 ½ teaspoons Vanilla Extract
  • 1 ½ cups (255g) Semi-Sweet Chocolate Chips or Chunks

Instructions:

  1. Brown the butter: Melt butter gently in a saucepan until foaming subsides and nutty brown specks form at the bottom. Remove from heat and allow to cool slightly.
  2. Combine Dry Ingredients: Whisk together flour, rolled oats, baking soda, cinnamon, and salt in a medium bowl. Set aside.
  3. Cream Fats & Sugars: Beat the cooled browned butter with the brown and granulated sugars until light and fluffy (approx. 2 minutes).
  4. Incorporate Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract, mixing until just combined. Scrape down the sides of the bowl.
  5. Combine Wet and Dry: Gradually add the dry mixture to the wet mixture. Mix on low speed until just incorporated—do not overmix.
  6. Fold in Chocolate: Gently fold in the chocolate chips or chunks using a rubber spatula.
  7. Chill the Dough: Cover the bowl and refrigerate for a minimum of 1 hour (2-3 hours recommended) to prevent spreading and deepen flavour.
  8. Preheat & Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop & Bake: Scoop uniform balls of dough onto the sheets, leaving 2 inches between them. Bake for 10–12 minutes. Cookies should look slightly set on the edges but still soft in the centre.
  10. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.