Nutty Toasted Oat Chocolate Chip Cookies
These Nutty Toasted Oat Chocolate Chip Cookies are crisp on the outside, gooey on the inside. Finished with extra dark chocolate and sea salt.
Ingredients
- 200 g plain flour/all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 125 g unsalted butter
- 70 g white granulated sugar
- 70 g dark brown sugar
- 1 tsp vanilla bean paste or extract
- 130 g dark chocolate roughly chopped
- 50 g rolled oats
- 40 g hazelnuts roughly chopped
- 50 g unsalted pistachios roughly chopped
- 4 tbsp milk of choice I used oat milk
- Flaky sea salt (optional)
Instructions
- Start by toasting the oats in a pan on a medium-low heat. Once the oats smell like popcorn and are a deep golden brown, transfer aside to cool. This will take around 5-7 minutes
- To make brown butter, melt the butter in a pan on a low heat until completely melted. Then turn the heat to medium. The butter will foam up and then subside, and white/cream specs will form at the bottom
- Once these specs (milk solids) have turned a deep brown, transfer the brown butter to a cool pan or bowl to prevent further cooking and burning. Allow to cool
- Once the brown butter has cooled, transfer to a large mixing bowl and add in the white sugar, brown sugar and vanilla. Whisk just until incorporated. The mixture will start off runny and very quickly thicken up. Avoid over whisking
- Add the flour, salt, baking powder, toasted oats, nuts and most of the dark chocolate to the butter and sugar. Keep a small handful of chocolate aside for pressing into the cookies
- Start mixing for around 1 minute, then add in the milk and mix until all incorporated
- Weigh 60g of cookie dough for each cookie and roll into a ball. Place on a lined baking tray, spaced out with 2” between each cookie dough ball
- Press a few extra pieces of chocolate into the top of the cookie dough ball, then bake in a preheated oven at 150’C fan/170’C conventional for 15-16 minutes. The outer edges of the cookies should be just slightly firm to the touch
- As soon as the cookies are out of the oven, use a round cookie cutter that’s larger than the cookies to rotate around them. This will help to shape them into an even round shape.
- Allow to cool on the tray for 5 minutes to firm up, then transfer to a wire rack to cool completely
- Finish with flaky sea salt for added flavour (optional)
Notes
- Changing the weight of the cookies will impact the bake time
- Using less cookie dough will require less time in the oven and produce smaller cookies
- Using more cookie dough will require more time and produce larger cookies
- For best results, weigh out exactly 60g for each cookie
- If you do struggle to roll the dough into balls, add an extra tbsp of milk to bind