Brown Butter Chocolate Chip Cookies

Ingredients:

• 1 cup Challenge butter
• 3 Tbsp. Giant Eagle whole milk
• 1 Tbsp. Karo light corn syrup
• 2 cups Giant Eagle all-purpose flour
• 2½ cups Giant Eagle quick oats
• ½ tsp. salt
• 1 tsp. Clabber Girl® double acting baking powder
• 1 tsp. Arm & Hammer™ baking soda
• 12-oz. Godiva Semi-Sweet chocolate chips
• 4-oz. Hershey’s milk chocolate bar, grated
• 1½ cups chopped nuts (your choice)
• 1 cup Giant Eagle light brown sugar
• 1 cup Giant Eagle granulated sugar (+ 2 cups to coat cookies, if desired)
• 1 tsp. McCormick® pure vanilla extract
• 2 large Giant Eagle eggs

Directions:

  Prep Time: 20 min. • Cook Time: 10 min.

Place the butter in a small saucepan and cook over medium heat until the butter turns golden brown and smells nutty. Remove from the heat and stir in the milk and corn syrup. Let cool to room temperature.

In a blender, blend together the flour, oats, salt, baking powder, and baking soda until the oats are pulverized. Stir in the chocolate chips, grated Hershey Bar, and nuts.

In the work bowl of a mixer, combine the cooled butter mixture with the brown sugar, granulated sugar, and vanilla. Beat until light and fluffy, about 3 minutes. Then add the eggs one at a time, beating and scraping down the bowl between each addition. Add in the flour mixture and mix to combine. Refrigerate dough for at least 2 hours.

Roll into 1-inch balls (about 2 oz. each) (if desired, roll in granulated sugar to make a crunchy coating) and place 2-inches apart on a cookie sheet.

Bake for 10 minutes at 375°F or until golden.