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–+ servings

Einkorn Browned Butter Oatmeal Chocolate Chip Cookies

Jennifer Hall
These soft and chewy Einkorn browned butter oatmeal chocolate chip cookies feature a rich, nutty flavor from toasting the oats in the browned butter, a process that further enhances the buttery depth and complements the chocolate chips and einkorn flour.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 Cookies

Ingredients
  

  • 1/4 cup Salted butter
  • 1 cup Rolled oats old fashioned (organic)
  • 1/2 cup Softened salted butter
  • 1/2 cup Coconut sugar
  • 1/2 cup Granulated sugar
  • 2 large Eggs room temperature
  • 1 tsp Vanilla extract
  • 2 1/4 cup Einkorn all purpose flour (270g)
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 cup Chopped dark chocolate bar
  • 1/2 cup Milk chocolate chips

Instructions
 

  • Add 1/4 cup butter into a 10–12-inch sauté pan and begin to brown the butter over medium-low heat. Once the butter begins to foam, add in 1 cup rolled oats. Continue to brown the butter and toast the oats stirring continuously until brown bits begin to form, you smell a nutty aroma, and the oats begin to look caramel colored. Remove from heat and set aside to cool.
  • Line a baking sheet with parchment paper and preheat oven to 350 degrees Fahrenheit.
  • Using a paddle attachment, cream together 1/2 cup room temperature butter and sugars until smooth, lighter in color and increased in volume. Usually 2-3 minutes, you may need to scrape the sides of the bowl down once or twice.
  • Scape down the sides of the bowl, then add in room temperature eggs and vanilla. Mix until combined.
  • Add in flour, baking soda, salt, cooled browned oats and chopped chocolate. Mix until just combined.
  • Using a 3 tbsp cookie scoop, scoop out dough onto parchment lined baking sheet. Press a few more chocolate chips/chucks into the top of the cookie. Bake in 350 degree Fahrenheit oven for 10-12 minutes.
  • Sprinkle flaked sea salt if desired.

Notes

Note: Refrigerating dough is optional, it allows the butter and flour to absorb the flavors and makes for a better tasting cookie, but is not required. Refrigerate for 30 minutes if desired. 
Keyword Cookies, Einkorn flour, oatmeal, oatmealcookies
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