Some things aren’t meant to be healthy. Yes, my intention when I create recipes for this website is to make healthy versions of comfort food that everyone will love and not feel like they’re “missing out”. But if I’m 100% honest, coconut oil isn’t always the best butter replacement, and coconut sugar doesn’t always cut it as a substitute for brown sugar. Sometimes, I just want to eat the real stuff.
I believe in balanced eating. I don’t want to feel upset with myself for not eating healthy 100% of the time. I’ve lived that way before and the restrictiveness doesn’t put me in a healthy mindset. I’m not saying that you should eat whatever you want, whenever you want. Living that way comes with consequences, often in the form of compromised health. But I am saying that every once in a while it’s okay to have refined sugar. I have all purpose flour and white refined sugar at the very top and shoved to the back of my cupboard. I can only reach it if I pull up a kitchen chair and rearrange some things first. But it’s always in there for when I need it to make an indulgent recipe.
I actually think this is my first recipe on Wholistic Foodie that uses refined sugar.. It feels strange. Not wrong, but strange. My ideology regarding food and nutrition has changed over the years and I’m happy and proud with the change. Everything in moderation; Including moderation.
So, about these cookies. They’re delicious. If you only know one thing about brown butter, know that it is basically the Beyoncé of butter (oh, and maybe also that it is called beurre noisette in french cuisine). Brown butter is perfection. It is god damn beautiful and easy to make too. First melt the butter. After a few minutes, you will see the milk solids separating from the butter fat. It will start to foam slightly, then the milk solids will fall to the bottom of the pan and the sugars within the milk solids will begin caramelize and the butter will start to turn a light brown. The process of caramelization makes the butter sweet, nutty and incredibly fragrant. Using browned butter in recipes adds flavour depth and is very versatile, being used in both sweet or savoury recipes.
This recipe is magic. If you want a cookie recipe to save the world. If you want a cookie recipe to heal a broken heart. If you want a cookie recipe to run for president… This is it.
- My favourite gluten free flour is Bobs Red Mill 1:1 flour. If you do not require this recipe to be gluten free, substitute all purpose flour.
- Browning the butter takes about 15 minutes from start to finish. Don’t rush the process as this may burn the butter. Make sure to allow the butter to cool before using in the recipe.
- If your eggs are not room temperature, run warm water over them for about a minute.
Brown Butter Chocolate Chip Oatmeal Cookies
- April 15, 2020
- 2 dozen
- 1 hr
- Print this
- 1 C butter
- 1 C brown sugar
- 1/4 C white sugar
- 2 eggs, room temperature
- 1 tsp vanilla
- 1 3/4 C gluten free flour
- 1 tsp mineral salt
- 1 tsp baking soda
- 2 C rolled oats
- 1 1/4 C chocolate chips
- Step 1
- In a medium sized sauce pan, brown the butter by melting over low/medium heat. You will see the milk solids start to separate from the butter fat, and continue to cook the butter until it is light brown and has a fragrant and nutty smell. Transfer to a heat resistant glass dish and let cool.
- Step 2
- Preheat oven to 350° and line a baking sheet with parchment paper.
- Step 3
- In a large mixing bowl, cream together the butter and sugar with a handheld mixer. Then beat in the eggs and vanilla and beat for 30-45 seconds. Add in the flour, salt and baking soda and combine. Fold in the rolled oats, followed by the chocolate chips.
- Step 4
- Scoop dough into 1 1/2 inch dough balls and place on baking sheet. Bake for 10 minutes or until browned on the edges. Allow cookies to cool for a few minutes before transferring to a wire rack and cooling completely. Store in an airtight container.