Oh look, another cookie. But this cookie, this cookie is different. It’s nostalgic thanks to oats and lots of chocolate but sophisticated with the addition of rye flour and slash of rye whiskey. Throw in some nutty browned butter and you have yourself the peak of cookie perfection. Full disclosure, when I was testing this recipe for the first time I set my brown butter outside for a bit to solidify and returned to find a squirrel neck deep in my mixing bowl. I’m not going to lie, I did consider still using the butter, but I ultimately decided against it. Safety first, I suppose.
Speaking of the butter, ensuring the butter transforms back to a semi-solid state is important in this recipe. You want the butter to cream well with the sugars to ensure you get that perfect melt in your mouth texture every cookie lover is after. I can be rather impatient (hence the squirrel issue) and one trick I like to use is to chill the mixing bowl before adding the warm brown butter. Then I add the butter and pop the whole thing in the freezer, removing it every so often to swirl the butter around the ice cold sides of the bowl to help it cool down as quickly as possible.
Rye flour may feel like one of those annoying ingredients to find, but it’s more than worth it. It may not be readily available at all grocery stores, but you can definitely find it on Amazon or at Whole Foods. I’ve been experimenting with swapping it for about 25% of the all purpose flour in some of my favorite recipes and it adds so much flavor and also gives the baked goods a really nice light texture.
I think we could all use a dozen or two cookies right about now, so I hope you bake a batch of these soon!
Rye Brown Butter Oatmeal Chocolate Chip Cookies
- 2 sticks unsalted butter
- 1 1/2 cups all purpose flour (195 grams)
- 1/2 cup rye flour (60 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup packed brown sugar (200 grams)
- 1/2 cup granulated sugar (100 grams)
- 2 eggs, at room temperature
- 1 tablespoon rye whiskey
- 2 teaspoons pure vanilla extract
- 12 ounces chopped dark chocolate
- 1 cup rolled oats (90 grams)
Place butter in a small saucepan set over medium heat. Once butter has melted, it will begin to foam. Move the pan around a bit to keep it from burning, and cook until foaming stops and brown bits form on the bottom of the pan. It should smell nutty. Remove from heat and pour into the bowl of a stand mixer and set in the freezer for about 15 minutes or until it starts to solidify but is still soft to the touch.
Sift together all purpose flour, rye flour, baking soda, salt and baking powder. Set aside.
When the brown butter has cooled and is slightly solid, add brown sugar and granulated sugar and cream with the paddle attachment of a stand mixer until light and fluffy, about 4-5 minutes. Scrape down the sides of the bowl and add eggs, rye whiskey and vanilla extract and mix for 1-2 minutes more, or until well combined.
Scrape down the bowl again and add the flour mixture and beat at low speed until just incorporated. Remove the mixer bowl from the machine and stir in chocolate and oats by hand until well incorporated. Place the bowl in the refrigerator and chill dough for at least one hour, or up to two days.
When ready to bake, preheat the oven to 350˚F and line two baking trays with parchment paper. Scoop the dough out onto the prepared sheet pan using a large (3 ounce) cookie scoop, spacing each cookie about 3 inches apart.
Bake for about 12 minutes, rotating the pans halfway through baking time. Let cookies cool on the sheet pan for 1-2 minutes, then transfer to a cooling rack. Repeat with remaining cookie dough.
I’ve had the bourbon shortbread cookies and they taste like a true “Old Fashion”.
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