caramelized white chocolate chip oat cookies
These caramelized white chocolate chip oat cookies have the perfect balance of texture and flavor with crunchy edges, chewy centers, caramelized sugars, toasty brown butter, chewy oats, and smooth caramelized white chocolate.
Ingredients
226g unsalted butter (1 cup)
2 Tbsp water
220g brown sugar, light or dark (1 cup, packed)
68g granulated sugar (1/3 cup)
2 tsp Diamond Crystal kosher salt (or 1 tsp regular table salt)
2 tsp vanilla bean paste or extract
1 whole egg
1 egg yolk
1/2 tsp baking soda
1 tsp baking powder
270g all purpose flour (2 1/4 cups)
50g old fashioned oats, pulverized into a flour
25g old fashioned oats, whole
one batch caramelized white chocolate
flakey salt, for finishing
Instructions
Preheat the oven to 375 F.
Brown the butter in a saucepan over medium heat, stirring frequently to prevent the milk solids from sticking to the bottom of the pan. Pour into a heat proof bowl and stir in the water. Set aside in the refrigerator for 10-15 minutes while preparing and weighing the rest of the ingredients.
To the cooled down butter, add the brown sugar, granulated sugar, and salt. Whisk well until fully combined and there is no liquid pooling in the bowl.
Add the vanilla, egg, and egg yolk and whisk vigorously until the mixture has fully emulsified and become glossy and thick.
In a separate bowl, combine the flour, baking soda, baking powder, oat flour, and whole oats. Whisk to combine.
Gently add the dry ingredients to the wet ingredients and gently stir with a spatula to combine. Add the caramelized white chocolate chunks (reserving some pieces for the tops of the dough balls) and combine.
Scoop dough with a #20 or #30 cookie scoop onto a parchment lined baking sheet. Top with remaining caramelized white chocolate chunks.
Bake for 12-14 minutes depending on how gooey or well baked you like your cookies. The edges should be set and toasted brown while the center is soft.
Remove from the oven and tap a couple times to settle if they are a little puffy. If desired, use a round metal cookie cutter to scoot them into a perfectly round shape. Top with flakey salt and enjoy!
Notes
- Using a scale will give you results like mine. If you don’t use a scale, the cookies could turn out differently. I promise, a scale is so much easier to use than measuring cups!
- If you don’t have Diamond Crystal kosher salt, you can use table salt if it’s what you have. Just make sure to use only half the amount called for since table salt is nearly twice as dense.
- Dark brown sugar is my preferred sugar for this cookie , but light brown sugar works just as well.
- This dough does not require refrigeration.
- To freeze, scoop the dough balls as usual and top with desired toppings. Place dough balls onto a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the dough balls to a freezer safe container or bag and label with the date and name. For additional protection against freezer burn, place the bag in an airtight container. Frozen dough will last about 3 months. Once thawed, do not refreeze. When it’s time to bake, bake as usual and at the same temperature, but you will likely need to bake them for an additional minute or two depending on your preferred level of cookie done-ness.
- Using a size #20 cookie scoop (1.8 oz. / nearly 4 Tbsp) or slightly bigger for bakery style cookies will yield about 12-13 cookies, and using a size #30 (1.13 oz. / 2 Tbsp) will yield about 22-24 cookies.