Browned Butter Peanut Butter Oatmeal Chocolate Chip Cookies

Ingredients

• 10 Tbsp butter, diced, I used salted
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup old fashioned rolled oats
• 1 cup packed light-brown sugar
• 1/4 cup granulated sugar
• 1/2 cup creamy peanut butter
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup milk chocolate chips
• 3/4 cup semi-sweet chocolate chips
• Optional – Maldon or coarse sea salt

Directions

1. Set a small saucepan over medium heat and cook the butter until it browns. Take it off the heat, then pour and scrape the browned butter, including those flavorful bits, into the bowl of an electric stand mixer. Leave it to cool for 30 – 35 minutes.
2. Heat the oven to 350 degrees. In a separate mixing bowl, whisk the flour, baking powder, baking soda and salt together. Mix in the oats, then put that bowl aside.
3. Once the butter has cooled, add the light brown sugar and granulated sugar to the mixer bowl. With the paddle attachment, beat on medium speed for 3 – 4 minutes, stopping often to scrape the sides of the bowl. Mix in the peanut butter, then add the egg and vanilla and beat until everything is incorporated.
4. Add the dry mixture gradually and mix only until the dough comes together. Fold in the chocolate chips.
5. Scoop the dough and roll it into balls, using about 3 Tbsp for each one, or 50g by weight. Place them on a baking sheet lined with a Silpat or parchment paper, leaving at least 2-inches between them. Bake in the preheated oven for 10 – 11 minutes. If you make the cookies smaller, shorten the baking time.
6. If using sea salt, scatter a little over the tops. Let the cookies sit on the baking sheet for several minutes, then move them to a wire rack to finish cooling. Store them in an airtight container.
7. The first pan may spread more than the next one, unless both pans bake at the same time in two ovens. As the dough stands, the oats seem to absorb some of the oils, which can make the later cookies spread less. If the dough has rested for about 20 minutes before it goes into the oven, press the dough balls down slightly before baking.