I love chocolate chip cookies AND oatmeal cookies-why not have both at the same time (minus the raisins)? In this recipe, I use a technique called “browning the butter.” Taking the extra time to brown the butter plus refrigerating the cookie batter after mixing enhances this recipe tenfold. Truly great things in life (like this cookie recipe) require patience and love. You will be thrilled to have had the will and patience to make a very delicious cookie from scratch. The hardest part is waiting, but your patience will be rewarded with the first bite of these cookies!
1/2 pound (2 sticks) of unsalted butter cubed plus 1 tablespoon
3/4 cup of coconut sugar
3/4 cup packed dark brown sugar
2 large pasture raised eggs
1 1/4 teaspoons vanilla extract
1/4 teaspoon freshly squeezed lemon juice
2 1/4 cups flour (you can use gluten free flour)
1/2 cup organic and gluten free rolled oats
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon of arrowroot powder
1 teaspoon cinnamon
1- 10 ounce package of chocolate chips (I used Enjoy Life mega chunks)
Step 1. Place a light color pan on the stove over medium heat.
Step 2. Once the pan is hot place the cubed butter in the pan.
Step 3. Stir your butter and continue stirring (do not leave unattended or it will burn).
Step 4. The butter will continue to foam and sizzle at the edges but continue to stir.
Step 5. The butter will start to brown, the foam will start to subside and the milk fat will start to separate at the bottom (these are the brown specs you see). There will be an intense and rich buttery smell. Once you see the brown specs quickly turn off the heat and remove the butter from the pan and into a large container.
Step 6. Let the butter chill in the refrigerator until it gets soft (about an hour or so).
Step 7. In a large bowl whisk together your dry ingredients (flour, baking soda, oats, salt, arrowroot powder and cinnamon). Set aside.
Step 8. When your browned butter is firm (but not hard) remove it from the refrigerator and scoop all of the contents (including the brown specs) into a large clean mixing bowl.
Step 9. Add your coconut sugar and dark brown sugar to the butter and cream together with an electric mixer.
Step 10. Once you cream the butter and sugar add your vanilla extract and lemon juice. Mix again.
Step 11. Add in one egg and mix. Add in your second egg then mix again.
Step 12. Add your dry ingredients into the wet ingredients and mix with your electric mixer.
Step 13. Scrap down the sides with a rubber spatula to make sure that you get everything mixed in together. Beat with the electric mixer again.
Step 14. Add the chocolate chips and mix into cookie dough with a large spoon.
Step 15. Once you've finished mixing your cookie dough, cover and refrigerate for approximately 2 to 3 hours to enhance the flavor.
Pre-heat your oven to 300 degrees Fahrenheit.
Step 16: Remove your refrigerated cookie dough and let it sit for 10 minutes.
Step 17: Get a cookie sheet and line it with parchment paper.
Step 18: Use a cookie dough scoop to scoop out some dough and place it on the pan (give your cookies space to spread)
Step 19: Once you have set up your cookies on a sheet and your oven is hot, place your cookies in the oven and bake for approximately 20 to 22 minutes or until edges are golden brown and center is still soft. Remove from the oven.
Step 20: Allow your cookie to cool down completely before you enjoy them.
Servings: Approximately 18 cookies (depending on how big or small you make them).
Fat 16 grams
Carbohydrates 37 grams
Fiber 2 grams
Sugar 21 grams
Protein 4 grams