AWESOME OATMEAL CHOCOLATE CHIP COOKIES
Steps:
- 1. Brown the butter. Place sticks of butter in a thick-bottomed medium sized stainless-steel saucepan. Heat on medium. Melt the butter, whisking so that the butter melts evenly. Continue to cook the butter. As it cooks, the butter will foam up, and then the foam will subside. Whisk frequently to check underneath the bubbly surface. At some point, browned bits will form at the bottom of the pan and the butter will begin to smell nutty. Watch carefully, it's easy for the butter to go from browned to burnt. When the browned bits begin to form, remove the pan from the heat. Pour the melted butter, with the browned bits, into a glass or metal bowl. Allow to cool a bit while you prepare the other ingredients. 2. Vigorously whisk together the flour, salt, baking soda, nutmeg, and cinnamon together in a large bowl. 3. Preheat oven to 350°F. Place the browned butter (along with the browned bits) in a mixer bowl. Add the brown and white sugar. Beat on medium high speed for about 3 minutes, until smooth. Add the eggs and vanilla. Beat for three more minutes on medium speed until smooth and light. 4. Using a wooden spoon, stir the flour mixture into the butter sugar egg mixture. Stir in 2 Tbsp water. 5. Stir in the chocolate chips, Stir in the oatmeal. Up to this point you can make the dough up to a day and a half ahead and store in the refrigerator. 6. Butter two large cookie sheets. Spoon out heaping tablespoon-fuls of cookie dough and lay them on the cookie sheet. Make sure you have about 2" of space between each cookie, as they will flatten a little and spread on the cookie sheet. Bake at 350°F (175°C) for 10 minutes, or until they are just brown around the edges, but still soft in the center. They will firm up as they cool. (If you want them crispier, you can bake them from 12-14 minutes. 10 minutes will help yield a more chewy cookie.) 7. Take the cookies out of the oven and let them cool.
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