Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies

Updated at: Wed, 23 Oct 2024 20:33:28 GMT

Step 1

Brown the butter: Melt the butter in a medium sized pan over medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you’ll know it’s almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl to cool as you measure out the rest of your ingredients. (Cool at least 15 minutes).

Step 2

Preheat oven to 350°F. Line a cookie sheet with parchment paper, and measure all ingredients. Using a paper towel, blot some of the pumpkin's moisture. I find this incredibly helpful as it reduces the moisture in the cookie dough, creating a chewy pumpkin cookie. Blot 3 times. Less moisture is a good thing here!

Step 3

In a medium bowl, add in flour, oats, cinnamon, allspice, ginger, nutmeg, baking soda, baking powder, cornstarch, and salt.

Step 4

In a medium bowl, add in melted and cooled brown butter and brown sugar. Then mix in egg, vanilla, maple syrup, and blotted pumpkin.

Step 5

Add in dry ingredients. Mix until a soft cookie dough forms. Don’t over-mix!

Step 6

Mix in the chocolate chips.

Step 7

Scoop about 1.5tbsp of cookie dough per cookie onto the prepared baking tray. Slightly flatten the cookies down. Bake 6 at a time for 13-16 minutes or until the middle has set. Mine took 15 minutes exactly.

Step 8

Store in an airtight container for up to 3 days or in the fridge for a week. You can also freeze the cookies and thaw in the microwave when wanted.

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