Whip up these buttery oatmeal chippers for the perfect snack – for kids and adults alike
1 C. unsalted butter
3/4 C. packed brown sugar
3/4 C. granulated sugar
1 1/2 tsp. good quality vanilla extract
1 1/4 C. all-purpose flour
1/2 C. oat flour (or very finely ground rolled oats)
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
3 C. old fashioned (rolled) oats
1 1/2 C. milk chocolate chips
1/4 C. white chocolate chips
1/4 C. butterscotch chips
Line baking sheets with parchment paper or baking mats and set them aside.
Melt butter in a small saucepan over medium-low heat. Continue heating the butter until it browns, but is not burned, occasionally swirling the pan to stir. (About 7 to 10 minutes.) Do not walk away from the butter while waiting for it to brown because it can go from not-quite-browned to burned in several seconds. Once butter is an amber color, remove from heat and allow to cool.
Combine the cooled butter, brown sugar, granulated sugar, eggs, and vanilla in a medium bowl; set aside.
In a large bowl, whisk the flour, baking soda, salt, and cinnamon until blended. Make a well in the center. Pour the wet ingredients into the center of the dry ingredients; stirring with a wooden spoon or to combine. Fold in the oats until incorporated.
Fold in the chips, pressing with the dough with the back of the wooden spoon periodically to ensure that they stick. This cookie dough is quite dense, with just enough dough to hold the chips together. Let cookie dough rest while the oven preheats to 375F/190C. The rest period will allow the oats to absorb some of the moisture in the cookie dough.
Once the oven is to temperature, portion the dough with a medium-sized scoop (about 3 Tbs.) and place the dough 2-inches apart on the prepared baking sheets. Flatten slightly with your fingertips. Bake cookies for 10-12 minutes, or until lightly golden brown. Allow to cool on the baking sheets for 2 minutes before transferring to a wire rack to cool completely.