Browned butter, oats, chocolate chips, and white chocolate chips. They’re rich, chewy, and have that little toffee flavor that makes you reach for another. Whether they inspire a proposal? No promises.

Recipe Inspiration

Ingredients

• 1 cup butter
• 1 cup plus 2 tbsp dark brown sugar
• ½ cup granulated sugar
• 1 egg plus 1 egg yolk
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 cup rolled oats
• ¾ tsp baking soda
• ½ tsp salt
• ⅛ tsp cinnamon (optional)
• 1 cup chocolate chips (milk, semisweet, or dark)
• ¾ cup white chocolate chips
• Chopped nuts (optional)

Directions

1. Preheat oven to 325°F. Have a bar pan or cookie sheet ready.
2. Start with a large, deep skillet or saucepan—big enough to mix the cookie dough in later. Melt the butter over medium-low heat, stirring until it turns golden and smells nutty. Take it off the heat before it burns.
3. Stir both sugars into the browned butter until combined. Let the mixture cool enough that the eggs won’t cook on contact.
4. Mix in the egg, egg yolk, and vanilla. Add flour, oats, baking soda, salt, and cinnamon, stirring until just combined.
5. Fold in both kinds of chocolate chips and any optional nuts.
6. Scoop the dough onto the pan, leaving space between cookies. No dough-chilling step in Laura’s version.
7. Bake for about 12–16 minutes, watching for set, lightly golden edges. Let the cookies firm up briefly on the pan before moving them.

Laura’s Tip: One Pan, Less Cleanup

Use a big enough skillet or saucepan from the start and make the dough right in it. Just cool the butter-and-sugar mixture before adding the eggs. Scrambled eggs are not a cookie ingredient.

Why Brown the Butter?

Browning gives the butter a nutty, almost toffee-like flavor. Watch closely—it goes from browned to burned faster than you think.

Featured Pampered Chef Products

• Stone Bar Pan
• Deluxe Stand Mixer
• Easy-Read Measuring Cup Set
• 12-inch Stainless Steel Skillet
• Stainless Steel Whisk
• Measuring Spoon Set