Just about everyone loves chocolate chip cookies, including myself. However these brown sugar chocolate chip oatmeal cookies are by far my favorite. They are so soft and chewy and bursting with chocolate chips. Plus you don’t need to use a mixer, which is always a plus in my book. I prefer Dominos dark brown sugar, I think they make the best dark brown sugar. These cookies are so much better with dark brown sugar, but you can substitute with light brown sugar if you have to.
Happy Baking ????

Ingredients

• 1 Cup unsalted brown butter
• 1 ½ cups of dark brown sugar
• 2 eggs room temperature
• 1 tbsp vanilla extract
• 1 ¾ cups of all purpose flour (I use king arthur)
• 3 ¼ cups of oatmeal
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup Ghirardelli 60% cacao chocolate chips
• ¾ cup Ghirardelli 72% cacao chocolate chips or a different kind

Directions

1. In a small pot, brown the butter, let cool for 5 minutes.
2. Whisk the butter and brown sugar together, until combined.
3. Whisk in room temperature eggs and vanilla until combined.
4. Add flour, baking powder, baking soda and salt, mix until combined.
5. Fold in chocolate chips.
6. Refrigerate dough for 1 hour.
7. Preheat oven 350
8. Line cookie trays with parchment paper.
9. Bake cookies for 10-12 minutes.
10. Let the tray cool on a wire rack for 5 minutes before removing cookies from the tray to the cooling rack.
11. Dough may be kept in the refrigerator for up to 2days.
12. Cookies will stay fresh for 5 days in an airtight container.

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Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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