Ingredients
Equipment
Method
Brown the Butter
- In a small, light-colored saucepan, melt the unsalted butter over medium heat. Watch carefully as it will start to foam. Continue to cook, swirling occasionally, until the butter turns a beautiful amber color and fragrant, nutty brown bits appear at the bottom.
- Immediately pour the browned butter into a heatproof bowl to stop the cooking, scraping all the flavorful bits from the bottom. Let it cool slightly, about 10-15 minutes, until it’s still liquid but no longer piping hot.
Combine Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour and baking soda. Set this aside.
Cream Wet Ingredients
- In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, combine the slightly cooled browned butter with both the granulated sugar and light-brown sugar. Beat on medium speed until the mixture is light and fluffy, usually 2-3 minutes.
Add Flavor and Egg
- Reduce the mixer speed to low. Add the salt, pure vanilla extract, and the large egg. Beat until everything is just well mixed, about 1 minute. Scrape down the sides of the bowl to incorporate everything.
Incorporate Dry Ingredients
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until the flour is almost combined. Be careful not to overmix.
Stir in Oats and Chocolate
- Remove the bowl from the mixer. Using a sturdy spoon or spatula, stir in the rolled oats and semisweet chocolate chips until just combined. The dough will be thick and shaggy.
Chill the Dough
- Cover the bowl with plastic wrap and chill the dough for at least one hour, or ideally overnight. This step is crucial for developing flavor and preventing your cookies from spreading too much.
Prepare for Baking
- When you are ready to bake, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line baking sheets with parchment paper.
Scoop and Sprinkle
- Use a small ice cream scooper (about two tablespoons) to drop heaping tablespoon-size balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle each dough ball with a pinch of flaky sea salt just before baking.
Bake the Cookies
- Bake for 8 to 10 minutes, or until the edges of the cookies are golden brown but the centers still look soft and slightly underbaked. Do not overbake.
Cool and Enjoy
- Remove the baking sheets from the oven and let the cookies cool on the sheet for 1 to 2 minutes. Then, carefully transfer them to a wire rack to cool completely. They are delicious warm too!
Nutrition
Notes
For best results, measure flour correctly (spoon and level, or use a scale). Chilling the dough for at least an hour (or overnight) is crucial for flavor and texture. Store baked cookies in an airtight container at room temperature for 3-5 days, or freeze dough balls for up to 3 months for future baking. Nutrition information is estimated based on common ingredients and serving sizes and may vary.