Browned Butter Peanut Butter Oatmeal Chocolate Chip Cookies
235 g butter
200g white sugar
100g brown sugar
2 eggs
1 egg yolk
2 tsp vanilla extract
260g unsweetened peanut butter (I used a processed unsweetened PB, it doesn't separate like natural PB, not sure how the recipe would work with natural PB)
180 g flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
180g quick oats
350g chocolate chips or chunked chocolate. (I added 450g and it was way too much. Some cookies were more chocolate chips than cookie)
Salt for sprinkling
Brown Butter
Browning the butter is best done in advance to give the butter time to cool.
-In a small light coloured pan, add butter and cook over medium-low heat until it takes on a brown nutty appearance. I find it is best to stir it frequently so it doesn't splatter as much and it is harder to walk away and let it burn. Once it has achieved a night dark appearance, removed from heat and set aside to cool. You can use it as soon as it comes to body temp or even solidifies.
Cookie
-Cream browned butter and sugars together until it is slightly fluffy, add eggs 1 at a time, add vanilla and peanut butter until well combined.
-In small bowl mix together flour, salt, baking soda and baking powder.
-Scrape down the sides of the butter bowl and fold in the dry ingredients.
-Fold in the oats and chocolate
-Cover and chill 1 hour.
-Roll into balls of about 2 tbsp and top with a bit of salt.
Preheat over the 350° bake cook for about 12 minutes
