Thanks to brown butter, these oatmeal cookies have a rich, butterscotch-y flavor that is only highlighted by the dark chocolate and slightly salty dough. You can’t go wrong with these chewy cookies! Inspired by and adapted from Emily Johnson’s recipe (Epicurious). You’ll need to let the brown butter come to room temperature, before creaming it with the sugar. So it’s a good idea to make it well ahead of time (the night before?). You’ll also need to allow time to refrigerate the dough before baking, preferably 24 hours, but if you can only wait 3, I totally feel you!
Cookies keep at room temperature, in an airtight container, for 5-7 days, or wrapped and frozen up to a month. You can also freeze scooped dough, wrapped tightly in plastic, for up to 2 months. Bake, from frozen, per the directions given, adding a minute (or two) to the bake time.
Equipment needed: a hand- or stand-mixer, a baking sheet, or two and a Large (3 Tbsp [45ml]) Cookie dough scoop.
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