oatmeal chocolate chip cookies

adapted from half baked harvest

Notes

• yields about 24 cookies
• sub eggs with ¼ cup condensed milk per egg; if sweetened, reduce sugar
• sub flour with ground oats
• use a bit more salt if using unsalted butter

ingredients

• wet
  • 2 sticks (1 cup) salted butter
  • 275 g brown sugar
  • 2 large eggs
  • 1 tbsp vanilla extract
• dry
  • 250 g flour
  • 160 g oats
  • 1 tsp baking soda
  • ½ tsp kosher salt
• 340 g chocolate chips/chunks

instructions

1. preheat oven to 350 F and line a baking sheet with parchment paper.
2. brown butter over medium heat (about 3-4 minutes). transfer to bowl and let cool (about 5 minutes)
3. once solidified, cream in sugar. mix rest of wets
4. mix in dry, fold in chocolate
5. roll into tbsp balls
6. bake for about 10 minutes until set around edges. let cool on sheet