Have you ever made a recipe and thought you could improve it or maybe even change it up to make it your own? That is what this recipe is; it’s a combination of two cookie recipes with which my family fell in love. The brown butter adds nutty notes that compliment the cinnamon, and the oatmeal provides the chew that every cookie needs.

These are a fun cookie to make.  You should try them out for yourself. Happy cooking!

Ingredients:

1-1/2 sticks unsalted butter
1-1/4 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
3/4 cup brown sugar, packed
1/3 cup sugar
1-1/2 tsp vanilla extract
1 egg, large
2 Tbsp milk
2 cups chocolate chips (milk or dark)
1 cup quick cooking oats

In a small sauce pan, melt and brown the butter. Continuously stir the butter over medium heat, so it does not burn, for about 5 minutes or until the color changes from yellow to light brown. Once browned, place the butter into your freezer for about 30 minutes in a freezer safe container with a lid. The butter should be solidified again before using.

Meanwhile, preheat the oven at 375° F.

In a large bowl, combine the flour, baking soda, baking powder, cinnamon and salt. In the bowl of a stand mixer, using the paddle attachment, beat the browned butter, sugar, brown sugar, and vanilla extract until smooth. Beat in the egg. Gradually add in all your flour mixture and milk while your stand mixer is on its lowest setting. Once incorporated, stir in your chocolate chips and oats.

Scoop balls of dough (about 1-1/2 tbsp size) onto parchment lines cookie sheets. Bake for 12-14 minutes or until the edges are a little crisp, yet the center is still soft. Allow to cool for 2 minutes on the baking sheet before transferring to a cooling rack.

Enjoy!