Description
Brown butter and cinnamon chips collide in the perfect fall treat: rich and chewy brown butter oatmeal cinnamon chip cookies!
Ingredients
Cookies
- 1/2 cup unsalted butter
- 1 1/3 cups all-purpose flour
- 1 cup rolled oats, toasted
- 1 1/2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg plus 1 egg yolk
- 2 tsp vanilla extract
- 1 cup cinnamon chips
Topping
- 3 Tbsp cinnamon chips
Instructions
- Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until solidified, about 45 minutes to an hour.
- Whisk together flour, oats, cornstarch, baking soda, salt, and cinnamon in a medium bowl. Beat solidified brown butter and sugars in a large mixer bowl at medium speed until creamy; beat in egg, egg yolk, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in cinnamon chips. Cover dough and chill in the refrigerator for at least 4 hours or overnight.
- Preheat oven to 350°F (if cookie dough has chilled overnight, let stand at room temperature for 20 minutes before baking). Line two baking sheets with parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly. Top cookies with remaining cinnamon chips, pressing to adhere.
- Bake for 8 to 10 minutes, rotating pans halfway through, until edges are set. Cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature.
Notes
Brown Butter: Check out my full step-by-step recipe tutorial.