Heavenly Oatmeal Chocolate Chip Cookies

Everyone has a soft spot for freshly baked cookies... The smell of vanilla, chocolate and brown sugar goodness all rolled into one - heavenly! These delicious Oatmeal Chocolate Chip Cookies have a secret ingredient that makes them ever so decadent - brown butter 😋 it adds an extra richness and nutty flavor that is irresistible! Based on the ATK Cookbook recipe.

• 1 cup all purpose flour

• 3/4 tsp. sea salt

• 1/2 tsp. baking powder

• 4 tbsp. unsalted butter

• 1/4 tsp. ground cinnamon

• pinch of freshly grated nutmeg

• 1/2 cup dark brown sugar

• 1/2 cup granulated sugar

• 1 large egg + 1 egg yolk

• 3 cups old-fashioned rolled oats

• 1/2 cup semi-sweet chocolate chips (Guillard is a great brand)

Preheat the oven to 375F. Line 2 baking sheets with parchment paper. Whisk together the flour, baking soda and salt.

Melt the butter in a skillet over medium-high heat, swirling occasionally. Continue to cook until the bottom and sides of the pan starts to brown and have a nutty aroma, about 2-3 minutes. Transfer browned butter to a large bowl, scraping all the brown bits, stir in cinnamon and nutmeg.

Whisk in the sugars and oil into the butter. Add the egg, yolk and vanilla, mix well. Stir in the flour mixture and chocolate chips. Don’t over mix the dough or it will be too stiff.

Shape the dough into 25 small golfball size. Gently flatten and refrigerate for 20 minutes.

Bake for 10-12 minutes or until just golden around the edges and soft in the middle, rotating the sheets halfway through baking. Transfer sheet to a cooling rack and let cool for 5 minutes, then remove and put on a wire rack to cool completely.

Bake them or freeze the rollers dough for when you have company pop over at the last minute.

Pair with a rich, baked blueberry and blackberry Cabernet Sauvignon or a LBV Port. Both are sweet enough to hold up to a cookie and Port begs to be paired with chocolate