Keena’s Browned Butter Oatmeal Chocolate Chip Cookies

Servings: 22 cookies, calories: 250/serving, carbs: 25 grams, fats: 16 grams, protein: 3.6 grams

Ingredients
 1 cup (2 sticks) butter
 1 cup light brown sugar, NOT packed
 1/3 cup white sugar
 1 ½ tsp vanilla extract
 1 tablespoon water
 2 large eggs
 1 cup all purpose flour
 1 teaspoon baking powder
 1 teaspoon baking soda
 1 teaspoon salt
 1 cup chopped bittersweet/dark chocolate with shavings. Chunky pieces are
welcome
 1/2 cup semisweet chocolate (chips, mini ones are great)
 1 cup chopped walnuts
 2 cups lightly toasted oats

Directions

1. Toast 2 cups oats over the stove until lightly brown and very fragrant, careful not to burn
2. Prepare three bowls
a. In a large bowl pour brown sugar, granulated sugar, vanilla extract
b. In a medium bowl, add toasted oats, bittersweet chocolate, semisweet chocolate,
and walnuts
c. In a small bowl, sift together flour, salt, baking powder, baking soda
3. Brown butter over the stove. Add to large sugar bowl. Add tablespoon water. Mix well
for 3 minutes to slightly cool the butter. Not all of it will incorporate. Add eggs one at a
time. Mix well until incorporated.
4. Fold in small flour bowl until just incorporated. Do not overmix.
5. Fold in medium chocolate and oats bowl until just incorporated. Do not overmix.
6. Let dough rest overnight.
7. Preheat oven to 350 degrees.
8. Using cookie scoop, scoop out cookies onto a baking sheet, rolling into a ball. If you
choose, roll each ball in turbinado sugar, sprinkle top with flakey sea salt.
9. Bake at 350 degrees, 6 cookies a tray, until done. Cookies are a beautiful caramelized
color with light browning on the edges.

Notes:
 For crinkle cookies, invert flour and oat ratio, bang once puffy starting at around 7
minutes.
 Can freeze leftover balls of dough