Ingredients
- 1 3/4 cups all-purpose flour
- 2 cups whole oats, very finely ground*
- 1 Tbsp cornstarch
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup salted butter, browned and chilled**
- 3/4 cup + 2 Tbsp packed light-brown sugar
- 3/4 cup granulated sugar
- 1/4 cup sour cream
- 2 eggs
- 2 tsp vanilla extract
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
Preparation
Step 1
In a mixing bowl, whisk together flour, ground oats, cornstarch, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer cream together chilled browned butter, brown sugar, granulated sugar and sour cream until light and fluffy. Stir in eggs one at a time. Add vanilla. Slowly stir in dry ingredients and mix until well incorporated. Stir in chocolate chips. Drop cookie dough by the heaping tablespoon fulls onto greased plates or a parchment lined baking sheet, cover with plastic wrap and refrigerate cookie dough balls at least 1 hour and up to 1 day. Preheat oven to 375 degrees. Remove chilled cookie dough balls from refrigerator and transfer balls to a buttered cookie sheet (12 per sheet). Bake for 9 - 12 minutes (all depending on how soft/crispy you like your cookies).
*Ground oats should be ground nearly to flour in a food processor. Grind for about 2 minutes to get this consistency.
**For a tutorial on how tor brown butter see link here (this will only take about 4 minutes so watch butter closely. Also, be sure to brown it enough or you wont be able to taste the difference brown butter makes and don't overly brown or it will be bitter). Then pour browned butter into a bowl, scraping out every bit with a rubber spatula, and cover with plastic wrap and chill browned butter in freezer about 30 - 45 minutes until solid again (you be able to tell by seeing that center is no longer melted).