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Brown butter oatmeal choc chip cookies
Nagi · recipetineats.com · Original Recipe
Recipe video above. This is extremely fast and easy, and ridiculously good. No creaming butter, no chilling cookie dough. Don’t pause to wonder if it’s worth the extra 3 minutes to brown the butter. I
4
chewiness
3
crispiness
2
cakeyness
2
thickness
3
spread
4
richness
2
sweetness
3
complexity
chewyrichbutteryvery chocolatey
Ingredients
unsalted butter(, cut into 1cm / 1/2" cubes)150 each (500g)
flour(, plain/all-purpose)1 cup (140g)
rolled oats(not quick or steel cut)1.5 cup (210g)
baking soda ((bi-carb, sifted if lumpy))1 tsp (6g)
cooking/kosher salt0.125 tsp (0g)
brown sugar(tightly packed)1 cup (140g)
egg )(, at room temperature (~55g/2oz)1 each (50g)
vanilla extract1 tsp (4g)
dark chocolate(Note 1, sub 1 cup / 200g chips, I use Lindt)200 each (1.0kg)
Total dough weight2.1kg
Process
- Mixing
- creaming
- Butter
- melted
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 20-22 min
- Chill
- None
- Yield
- ~22 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 10.9. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat0.28 (5th percentile)
Flour:Sugar1.00 (21th percentile)
Brown:White Sugar999 (93th percentile)
Egg:Flour0.36 (81th percentile)
Chocolate:Flour7.14 (100th percentile)
Fat %24.4 (98th percentile)
Sugar %6.83 (2th percentile)
Hydration0.36 (75th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
0.28
Flour:Sugar
1.00
Brown:White Sugar
999
Egg:Flour
0.36
Chocolate:Flour
7.14
Fat %
24.4
Sugar %
6.83
Flour %
6.83
Hydration
0.36