▢¾ teaspoon kosher salt, sea salt
▢½ teaspoon baking soda
▢4 tablespoons unsalted butter
▢½ teaspoon ground cinnamon
▢¼ teaspoon ground nutmeg
▢¾ cup dark brown sugar, packed
▢½ cup granulated sugar
▢½ cup vegetable oil
▢1 large egg
▢1 large egg yolk
▢1 teaspoon vanilla extract
▢3 cups old-fashioned rolled oats
▢½ cup semi-sweet chocolate chips
▢½ cup pecans, roughly chopped, optional
Instructions :
Preheat the Oven – Set the oven rack to the center position and preheat to 375ºF (191ºC). Line two large baking sheets with parchment paper.
Mix the Dry Ingredients – In a small bowl, whisk together flour, salt, and baking soda. Set it aside.
Make Brown Butter – Heat the butter in an 8-inch skillet over medium-high heat, swirling to melt evenly. Stir and cook, scraping the bottom of the pan with a spatula, until butter is golden brown and nutty in aroma, 1 to 2 minutes.
Make the Dough – Transfer browned butter to a large bowl, scraping all of the bits from the pan. Stir in cinnamon and nutmeg. Add brown sugar, granulated sugar, and oil. Whisk together until combined. Whisk in eggs, egg yolk, and vanilla until smooth.
Use a spatula to fold the flour mixture into the butter mixture until combined, 1 minute.
Stir in Oats and Chocolate – Stir in oats, chocolate chips, and pecans (if using) until combined. The dough will be stiff in texture.
Portion the Dough – Divide the dough into ¼ cup (60g) sized pieces. Roll into a ball and place 2″ apart on the baking sheet, 8 cookies per pan.
Use the bottom of a measuring cup or ramekin to press each dough ball into 2 ½” wide cookies. Reform edges into a circle if needed.
Bake – Bake one sheet at a time. The edges should be set, lightly browned on the surface, and the centers soft but not wet, about 8 to 10 minutes. Rotate halfway through baking.
Cool – Let the cookies sit for 5 minutes, and then transfer them to a wire rack. Cool completely before serving.
Equipment :
Skillet
Cooling Rack
Notes :
Cookie Dough Size: 2 ounces; 60g; ¼ cup packed.
Make it Gluten-Free: Substitute gluten-free flour for all-purpose flour, and make sure the rolled oats are certified gluten-free. I recommend Bob’s Redmill 1:1 Gluten-Free Baking Flour.
For Extra Flavor: Sprinkle some flaky sea salt like Maldon’s, just a tiny amount on top of each cookie before baking. It enhances the cocoa flavor and balances the sweetness.
Storing: Place inside an airtight container for up to 7 days. Freeze for up to 2 months, and bring to room temperature
