Description
A gourmet twist on classic oatmeal chocolate chip cookies featuring a rich brown butter base and a decadent salted caramel swirl. The combination of sweet and salty flavors with a chewy texture makes these cookies truly next-level.
Ingredients
- 170 g (1.5 sticks) unsalted butter, divided
- 150 g (0.75 cup) light brown sugar, divided
- 150 g (0.75 cup) granulated sugar
- 50 ml (0.25 cup) heavy cream, room temperature
- 1 tsp vanilla extract, divided
- 1 tsp flaky sea salt, divided
- 1 large egg, room temperature
- 150 g (1.25 cups) all-purpose flour
- 1 tsp baking soda
- 0.25 tsp kosher salt
- 180 g (2 cups) rolled oats (old-fashioned)
- 200 g (1.25 cups) semi-sweet chocolate chips
Instructions
- Prepare Caramel Swirl: Melt 55 g of the butter in a saucepan over medium heat until brown and nutty (about 5-7 minutes). Remove from heat and stir in 50 g brown sugar, heavy cream, and 0.5 tsp flaky salt. Return to low heat and stir until sugar dissolves.
- Cool Caramel: Remove from heat, stir in 0.5 tsp vanilla extract, and transfer to a bowl to cool completely (30-45 minutes).
- Mix Dry Ingredients: Whisk together flour, baking soda, and kosher salt in a large bowl.
- Cream Butter and Sugars: In a separate bowl, cream remaining 115 g butter with granulated sugar and remaining 100 g brown sugar using an electric mixer until light and fluffy.
- Add Wet Ingredients: Beat in the egg and remaining 0.5 tsp vanilla extract until just combined.
- Combine Dough: Gradually add the dry ingredients to the wet mixture on low speed until combined. Fold in the rolled oats and chocolate chips by hand.
- Integrate Caramel Swirl: Gently pour the cooled caramel over the dough. Swirl 2-3 times with a spoon or knife, creating ribbons without fully mixing.
- Chill Dough: Cover the bowl and refrigerate the dough for at least 30 minutes (up to 2 hours) to prevent spreading.
- Bake Cookies: Preheat oven to 190°C (375°F). Scoop 40-45 gram portions onto parchment-lined baking sheets. Bake for 10-13 minutes, until edges are golden brown.
- Cool and Serve: Let cookies cool on the sheets for 5 minutes before transferring to a wire rack. Sprinkle with the remaining flaky sea salt before serving warm.
Notes
To achieve thick, chewy cookies, ensure the dough is adequately chilled. Avoid overmixing the caramel into the dough to keep distinct pockets of flavor. For best results, allow ingredients like the egg and heavy cream to reach room temperature before use.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 cookie
- Calories: 198 kcal
- Sugar: 17 g
- Sodium: 125 mg
- Fat: 9 g
- Saturated Fat: 6.3 g
- Unsaturated Fat: 2.7 g
- Trans Fat: 0 g
- Carbohydrates: 22.5 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 30 mg