Oatmeal Chocolate Chip Cookie Recipe with Brown Butter

When the weather turns cold, craving a calorie bomb is inevitable. Trying a new recipe with a touch of oats to feel slightly healthier. 165g cold butter, cut into small pieces. 45g dark brown sugar (original recipe: 80g). 45g white sugar (original recipe: 80g). 200g chocolate. 50g walnuts. 1 egg. Flour mixture as follows: 25g oats, 2g salt, 2g baking soda, 5g baking powder, 100g cake flour, 125g self-rising flour.
Cut butter into small pieces; no need to bring to room temperature. Add white sugar and sifted brown sugar. Mix with a mixer for 30 seconds until combined; do not cream. Walnut skins can be slightly bitter; remove them partially. Roast walnuts in an oven at 120°C for 6 minutes. Wrap in a kitchen paper towel and rub to remove skins. Add chocolate and walnuts. Mix with a mixer on low speed for 30-45 seconds; do not cream.

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Add flour mixture and mix with a spatula; the dough will appear dry with visible flour. Add 1 beaten egg (use whole beaten egg to minimize mixing). After adding the egg, the dry flour will bind together. Original recipe: 125g per cookie. Simply pick up the dough and gently press it into a ball. Freeze for 90 minutes. The secret is to bake directly from frozen; the ideal cookie texture is crispy outside and soft inside.

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You can bake only when ready to eat; within 10-15 minutes, you can bring freshly baked cookies to a friend’s house. If not reducing sugar, preheat the baking sheet in the oven to 160°C. Place the dough balls with some gaps on the sheet; they will spread and flatten during baking. Bake for 18 minutes. Tip from a fellow cook: if reducing sugar, flatten the dough balls before baking.

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