* 1 cup (227g) unsalted butter *(for making brown butter)*
* 1 1/2 cup (220g) brown sugar
* 1/4 cup (50g) granulated sugar
* 2 eggs
* 1 tsp vanilla extract
* 2 tsp cinnamon
* 1/4 cup molasses
* 1/2 tsp baking soda
* Pinch of salt
* 2 1/2 cups (319.5) preferred baking flour
* *If using Gluten Free flour, add* *1/2 tsp xanthan gum*
* 1 1/2 cup (135g) rolled oatS
* 1 cup (170g) chocolate chips
DIRECTIONS
1. Preheat oven to 350°F (180°C)
2. Place **1 cup (227g) unsalted butter** in a saucepan over medium heat. Continuously stir mixture until butter becomes a golden brown (watch it closely so it doesn’t burn!). Once it’s done, remove from heat, and allow it to cool for at least 30 minutes before using it in the recipe.
3. Once butter has cooled, in a bowl, cream together **1 cup (227g) brown butter,** 1 1/2 cup (220g) brown sugar, 1/4 cup (50g) granulated sugar, and 1 tsp vanilla extract
4. Whisk in **2 eggs**
5. In a separate bowl, mix together **2 1/2 cups (319.5) preferred baking flour, 1 1/2 cups (135g) rolled oats, 2 tsp cinnamon, 1/2 tsp baking soda,** and **pinch of salt** *(these are the dry ingredients)*
6. Slowly pour and stir together 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
7. Fold in **1 cup (170g) chocolate chips**
8. Line a baking pan with either parchment paper – OR – cooking spray
9. Place golf ball sized portions of dough evenly on baking pan
10. Bake the cookies in the oven at 350°F (180°C) for 10-12 minutes
11. Allow the cookies to cool for a minimum of 15 minutes before stuffing your face… or don’t. What is discipline?
12. *Enjoy!*
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[RECIPE LINK](https://www.sarahfreia.com/blog/brown-butter-oatmeal-chocolate-chip-cookie-recipe)
INGREDIENTS
* 1 cup (227g) unsalted butter *(for making brown butter)*
* 1 1/2 cup (220g) brown sugar
* 1/4 cup (50g) granulated sugar
* 2 eggs
* 1 tsp vanilla extract
* 2 tsp cinnamon
* 1/4 cup molasses
* 1/2 tsp baking soda
* Pinch of salt
* 2 1/2 cups (319.5) preferred baking flour
* *If using Gluten Free flour, add* *1/2 tsp xanthan gum*
* 1 1/2 cup (135g) rolled oatS
* 1 cup (170g) chocolate chips
DIRECTIONS
1. Preheat oven to 350°F (180°C)
2. Place **1 cup (227g) unsalted butter** in a saucepan over medium heat. Continuously stir mixture until butter becomes a golden brown (watch it closely so it doesn’t burn!). Once it’s done, remove from heat, and allow it to cool for at least 30 minutes before using it in the recipe.
3. Once butter has cooled, in a bowl, cream together **1 cup (227g) brown butter,** 1 1/2 cup (220g) brown sugar, 1/4 cup (50g) granulated sugar, and 1 tsp vanilla extract
4. Whisk in **2 eggs**
5. In a separate bowl, mix together **2 1/2 cups (319.5) preferred baking flour, 1 1/2 cups (135g) rolled oats, 2 tsp cinnamon, 1/2 tsp baking soda,** and **pinch of salt** *(these are the dry ingredients)*
6. Slowly pour and stir together 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
7. Fold in **1 cup (170g) chocolate chips**
8. Line a baking pan with either parchment paper – OR – cooking spray
9. Place golf ball sized portions of dough evenly on baking pan
10. Bake the cookies in the oven at 350°F (180°C) for 10-12 minutes
11. Allow the cookies to cool for a minimum of 15 minutes before stuffing your face… or don’t. What is discipline?
12. *Enjoy!*