Browned butter. Smoked almonds. Dark chocolate.
Oatmeal. Maple syrup. Salt and pepper.
I tend towards supersweet, kid-friendly cookies,
but these are not.
Nutty, smoky, salty — these are cookies for srs adults.
1 cup (2 sticks/228 grams) butter
200g plain flour
1 tsp baking soda
1/4 tsp cracked black pepper
3 cups oats
1 cup smoked salted almonds (roughly chopped)
1 cup dark chocolate chips¹
3/4 cup light brown sugar
1/2 cup white/caster sugar
2 tsp vanilla
1 tbsp maple syrup
Sea salt, for sprinkling
- Brown the butter! Melt it in a medium-sized saucepan over a medium–high heat.²
- Stirring constantly, allow the butter to boil — it will froth up a lot, then the froth will subside completely, then it will froth up again as it starts to brown. When you start to see little brown granules and the liquid is a faint golden colour pull it off the heat immediately — it will continue to cook after you remove it from direct heat. This is a really great step-by-step visual guide if you need it. (I did!)
- Carefully transfer the browned butter, bits and all, into a heatproof bowl, and pop it in the fridge to cool down while you do the rest of the prep.
- Put the flour, baking soda and pepper in a medium-sized bowl, and mix it gently with a fork to distribute the soda/pepper evenly. Set aside.
- Roughly chop the almonds — I cut each one in half — and pop them in a large bowl with the oats and choc chips. Set aside.
- Take the browed butter out of the fridge, and put it, together with the brown and white sugars, in the bowl of your stand mixer.
- Mix on a low speed for about 5 minutes — until the sugar has dissolved and the liquid is a little bit paler. (It won’t get thick and fluffy like the creaming stage of regular butter + sugar.)
- Still mixing, add in the eggs one by one until fully incorporated.
- Still mixing, add in the vanilla and maple syrup.
- STILL mixing, slowly add in all the flour mixture until it’s completely incorporated. You can stop mixing now!
- Add the oats/nuts/chocolate, and mix with a wooden spoon until the bits are evenly distributed. Pop the whole lot in the fridge to set for a while you preheat the oven.
- Preheat the oven to 375ºF/190ºC.
- When the oven’s ready (about 20 minutes later), roll tablespoonfuls of the cookie dough into firm balls, and set them out on parchment paper on a baking sheet — not too close together.
- Bake until they’ve spread out into cookie shape, pull the tray out of the oven and sprinkle each cookie with a little salt…
…then pop the tray back in the oven (the other way around if your heat is a bit uneven) until there just golden brown and starting to crisp around the edges.
- Repeat until all the dough is baked — I made smaller cookies and got about 3 dozen cookies in the end.
- Serve on a snacks table or picnic blanket, with some salty/sweet firm cheese (really), some crisp/fresh fruit (cherries or grapes maybe), and a cold glass of something grown-up (beer, white wine, it’s up to you — you’re the adult here).
¹I think Guittard chocolate chips are the secret to Levain-level never-set gooey chocolate chips, but you can definitely use just any 60%+ dark chocolate here.
²Do not — I repeat do NOT — use a too-small saucepan. The butter will froth up to about 4x its original size — twice — and you don’t want hot butter all over the stove!