Brown butter, oat and chocolate chip cookies
Makes: 25
Prep time: 30 minsTotal time: 
Recipe photograph by Toby Scott
Brown butter, oat and chocolate chip cookies
Browning your butter – cooking it until it develops a rich, nutty flavour – takes cookies to the next level
Makes: 25
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
267Kcal
Fat
13gr
Saturates
6gr
Carbs
33gr
Sugars
18gr
Fibre
2gr
Protein
4gr
Salt
0.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 225g unsalted butter
- 100g hazelnuts
- 300g light brown sugar
- 50g granulated or demerara sugar
- 2 large eggs, beaten
- 2 tbsp milk
- 1 tbsp vanilla extract
- 300g self-raising flour
- ½ tsp bicarbonate of soda
- 1 tsp fine sea salt
- ½ tbsp ground cinnamon
- 250g whole rolled oats
- 75g dried sour cherries (or raisins or apricots), roughly chopped
- 100g dark or milk chocolate chunks or chips
Step by step
Get ahead
Brown the butter ahead of time and let it set. The cookies keep for up to a week in an airtight container.
- Put the butter in a frying pan and let it melt over a medium heat. As it starts to froth, gently swirl it around the pan and keep cooking until it turns golden brown and starts to smell nutty. Keep an eye on it so it doesn’t burn. Pour the brown butter into a large mixing bowl and pop the bowl in the freezer for 30-45 minutes to allow the butter to set again. You want it set but still soft and whippable – like butter that’s been left to come to room temperature for baking.
- Heat the oven to 180°C, fan 160°C, gas 4. Tip the nuts into a baking tin and toast in the oven for 5-6 minutes. Let them cool, then chop roughly. Line 2 or 3 large baking trays with baking paper, ready for the cookies.
- When the butter is softly set, add both types of sugar and cream together, then gradually add the eggs and beat until soft and pale, then mix in the milk and vanilla.
- Sift the flour, bicarbonate of soda, salt and cinnamon into the bowl and mix to combine to a soft dough. Add the nuts, oats, dried fruit and chocolate and stir through.
- Form the mixture into balls that are 4-5cm in diameter and place on the baking trays, spaced 4cm or so apart to allow for spreading, but don’t flatten them.
- Bake the cookies for 12-15 minutes (you may need to do this in batches) until golden brown and starting to crisp at the edges, but still slightly soft in the centre. Cool on the trays for 10 minutes to firm up, then transfer to wire racks, and bake the rest of the cookie mixture if needs be.
