Oatmeal Chocolate Nut Cookies

​for the browned butter:

Step 1:

Heat a medium to large skillet over medium heat. When hot, add in the butter and cook over low/medium stirring frequently.

Step 2:

Continue to cook the butter and continue to stir. Once the butter is melted, it will start to foam a bit, the smell will start to change to a nutty aroma, and you will start to see lightly browned specks beginning to form at the bottom of the pan. This should take about 10 minutes.

Step 3:

Once done, let cool slightly and place in a container and place in the fridge until solid again. Set your oven to 350 degrees. 

Step 4:

After you’ve chilled the brown butter and toasted the nuts, you’re ready to make the cookies!

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​for the cookies:

Step 1:

Sift the flour, baking powder, cinnamon, and salt together into a medium bowl and set aside. In the bowl of an electric mixer, using the paddle attachment*, beat the browned butter and sugars together on medium-high speed until light and fluffy.

• This should take about 5 - 6 minutes. Be sure to stop once, scraping down the sides of the bowl, to ensure all the butter is mixed in.

Step 2

Next, with the mixer on low, add in the eggs one at a time, then the vanilla. Mix until combined. Next, add the dry ingredients and mix until just combined.

Step 3:

Then add the oats, chocolate chips and toasted nuts and mix until incorporated. 

• If you do not have a stand mixer, you can use a hand mixer up until the addition of the dry ingredients. Then fold in the oats, chocolate chips and nuts by hand.  

• I used a large cookie scoop #20. It is just shy of a ¼ cup.

Step 4:

Scoop your cookies onto a lined cookie sheet leaving plenty of space in between as the cookies will spread. 

Step 5:

Bake for 13 minutes, turning once halfway through, and bake until just golden around the edges. Let cool on a cookie sheet for 5 minutes, then transfer to a cookie rack to finish cooling.