Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies

This cookie recipe, Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies, leans on salted butter, packed brown sugar and granulated sugar. It makes 40 cookies and takes about 31 minutes.

• Yield 40 cookies
• Ready in 31 minutes
• Prep 20 minutes
• Cook 11 minutes

Ingredients

• 1 cup salted butter
• 3/4 cup packed brown sugar
• 3/4 cup granulated sugar
• 3/4 cup canned pumpkin puree
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground ginger
• 2 1/4 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 1 cup quick oats
• 2 cups semisweet chocolate chips

Instructions

1. Preheat oven to 350 degrees F. Line half sheet pans with parchment paper. Lightly grease with cooking spray and set aside.
2. Cut the butter into pieces and add to a 10-inch skillet (preferably light-colored so you can see easily when the butter has browned). Heat over medium heat, stirring as the butter melts so that it cooks evenly.
3. As the butter cooks, constantly and slowly stir with a silicone spatula. The butter will foam, sizzle, bubble, and after a few minutes (anywhere from 5 to 8 minute), the solids in the butter will begin to turn golden. Brown butter can burn easily, so don't walk away! When the butter solids are browned and golden and it smells caramelly and fragrant, immediately remove the skillet from the heat and pour the butter into a large bowl.
4. Add the brown sugar, granulated sugar, canned pumpkin, egg yolk, vanilla, cinnamon, baking powder, baking soda, salt, nutmeg, and ground ginger. Whisk until well-combined.
5. Add the flour, rolled oats, quick oats, and chocolate chips. Stir until evenly combined and no dry streaks remain.
6. Scoop the dough into one- or two-tablespoon size mounds and place several inches apart on prepared cookie sheets. Roll each mound into a smooth ball (the dough will be slightly sticky).
7. Lightly press the cookie dough balls until they are slightly flattened. Don't press them too thin. They should form a thick disc-shape (see pictures in the post).
8. Bake for 11 to 12 minutes. Let the cookies rest a few minutes on the baking sheets before removing them to a cooling rack to cool completely.

Cool the cookies on the sheet for a few minutes, then move them to a rack.