Brown Butter Irish Oat Cookies (Printable Version)

Chewy oat cookies with toasted Irish oats and rich brown butter for a nutty, caramel-like twist on classic treats.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 1 1/2 cups old-fashioned Irish oats
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon ground cinnamon

→ Wet Ingredients

06 - 1 cup unsalted butter
07 - 1 cup packed light brown sugar
08 - 1/4 cup granulated sugar
09 - 2 large eggs
10 - 2 teaspoons vanilla extract

→ Add-ins

11 - 1 cup chocolate chips or raisins
12 - 1/2 cup chopped walnuts or pecans

# Method:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Place butter in a medium saucepan over medium heat. Cook, stirring often, until butter foams and turns deep golden brown with a nutty aroma, 4-6 minutes. Remove from heat and let cool for 10 minutes.
03 - In a medium bowl, whisk together flour, oats, baking soda, salt, and cinnamon until well blended.
04 - In a large bowl, combine browned butter, brown sugar, and granulated sugar. Beat until well mixed. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
05 - Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in chocolate chips or raisins and nuts if using.
06 - Scoop dough by rounded tablespoons onto prepared baking sheets, spacing about 2 inches apart.
07 - Bake for 10-12 minutes, until edges are golden and centers are just set. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Chef's Tips:

01 -
  • The brown butter creates these incredible toffee notes that make people think you spent hours developing a secret family recipe
  • Irish oats give them the perfect chewy texture that stays tender for days unlike regular rolled oats
02 -
  • Watch the butter like a hawk once it starts foaming because it can go from perfectly browned to burnt in literally seconds
  • Let the browned butter cool for the full 10 minutes or you'll scramble the eggs when you add them to the hot butter
03 -
  • Use a light-colored saucepan for browning the butter so you can actually see the color change happening
  • Weigh your flour if possible because scooping directly can pack the flour and make cookies dense instead of tender

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