Don’t worry! If your first batch of cookies baked too flat, keep the dough in the fridge for another hour and try again. If you did chill them, then something went wrong with the dough. The second reason could be that you forgot to chill the dough for 20 minutes. Make sure to measure out the brown butter to 3/4 cup exactly before adding to the dough. If you run into any issues, these may be the reasons: My cookies spread too much Then bake according to the instructions listed in the recipe.Īlthough it’s a very simple recipe, there are a few things that could go wrong. ![]() To bake, remove however many cookies you’d like and leave them at room temperature for about 1 hour or until they’re no longer frozen. Remove from the freezer and add all the cookie dough balls into a zip lock freezer bag. Place them on a plate or small tray and freeze for 30 minutes. Since this makes a pretty big batch, you could either freeze the entire recipe or bake half now and save half for later.Įither way, scoop out the amount you’d like to freeze into round cookie dough balls. I would also recommend reserving a handful for dotting on top when they’re fresh from the oven…mainly for aesthetic purposes. If you want to take these cookies up ANOTHER notch, feel free to add your favorite mix-ins! For this recipe, chocolate chips, white chocolate chips, butterscotch chips, toffee bits, macadamia nuts, raisins, M&Ms, or any combo of those would be so delicious.Īdding 1 cup of anything would be the perfect amount. Sprinkle the cookies with a little flaky sea salt and allow them to cool before digging in! The cookies will continue to bake when they’re fresh from the oven, and then settle to create the perfect soft and chewy texture. The center will look a little undone, but that’s exactly what we want. You’re looking for a golden brown ring around the edge with a pale and puffed center. If baking regular cookies, bake for 10-12 minutes. If baking large cookies, bake for 12-14 minutes. Gently press them down to where they’re about 1/2 an inch thick. Place 5-6 cookies on the baking sheet a few inches apart as they spread quite a bit. If you prefer smaller cookies, use a regular cookie scoop instead which will make closer to 20-22 cookies.Įither way, make sure to roll the dough in your hands into a perfect ball. ![]() To make those, you can either use a large cookie scoop or weigh out each cookie using a food scale. This recipe makes about 15 large 2oz cookies. There are a few different options when it comes to scooping the dough. When the 20 minutes is almost up, preheat the oven to 350F and line a large baking sheet with parchment paper. How to bake soft and chewy oatmeal cookies Use the same amount and follow all the same instructions. ![]() Old fashioned rolled oats are preferred as they provide the best texture, but quick oats are great as a secondary option. Can you use quick oats in oatmeal cookies? This allows the oats to full absorb the wet ingredients, creating a thicker dough. Place the bowl in the fridge uncovered for just 20 minutes. We want soft and chewy cookies, not tough and hard cookies! Stop only once all the flour is absorbed as we don’t have to over mix. It should turn fairly thick and smooth.ĭump in the dry ingredients and use a rubber spatula to fold the two together. In a large mixing bowl, whisk together the butter, brown sugar, eggs, and vanilla. In a medium bowl, whisk together the flour, oats, baking soda, and salt. The recipe itself is very simple and requires a few staple ingredients: Once the brown butter is cooled, it’s time to prep the dough. It’s important to let the butter cool completely, otherwise it will melt the sugar and scramble the eggs when making the dough. Let it cool at room temperature for about 30-45 minutes, or until it’s no longer warm to the touch. Pour into a measuring glass and scrape up all the brown bits from the bottom of the pan. Remove from the heat and keep whisking until it turns into a rich amber color. Keep whisking until the butter turns a light brown color. These are what separate from the butter to create the browned and toasty flavor. Begin to whisk constantly to prevent the milk solids from burning on the bottom of the pot. The bubbles will slowly turn into a fine foam. During this time you’ll be whisking occasionally. Allow it to melt down and bubble (about 5-10 minutes). To make it, add your butter to a saucepan over medium heat. The process of making brown butter is very simple, the key is just knowing exactly when to take it off the heat. ![]() It adds so much flavor to an otherwise basic cookie recipe, allowing the brown butter to stand out and let that richness shine through. I have a separate post all about how to brown butter and ways to bake with it, but it’s especially delicious in these oatmeal cookies.
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