Black and White Chocolate Oatmeal Cookies


Brown butter, nuts, and the sweet/salty topping make these impossible to ignore.


1 cup butter (melted and browned)

1 cup light brown sugar

1/2 cup white sugar

2 eggs

2 teaspoons vanilla extract

3 cups quick-cooking oats

1 3/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped semi-sweet chocolate

1/2 cup chopped white chocolate

1 cup chopped walnuts

Mixture of 1 teaspoon salt and 1 teaspoon turbinado sugar (sprinkle before baking)


Melt butter in a saucepan over medium heat; cook, swirling the pan frequently, until the butter is browned, about 5 minutes. Pour browned butter into a bowl and set aside to cool.

Preheat oven to 325 degrees F.

Beat browned butter, brown sugar, and white sugar together in a large bowl until smooth and creamy. Beat one egg into the butter mixture until smooth; add second egg and vanilla extract and beat again until smooth.

Mix oats, flour, baking soda, and salt in a bowl; add to the browned butter mixture and stir until combined completely. Stir chocolate and walnuts into the dough. Use a small ice cream scoop to drop dough onto baking sheets. Sprinkle with a dash of salt and turbinado sugar mixture.

Bake until edges and bottoms are golden brown, about 15-18 minutes. Cool on sheets for 10 minutes before transferring to wire cooling racks to cool completely.

I worked with this recipe.

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