Ingredients
Method
BROWN THE BUTTER
- Melt the butter in a saucepan over medium-high heat, stirring continuously for about 5-8 minutes.
- The butter will foam and sizzle at the edges. As it cooks, the foam will subside, and the milk solids at the bottom will turn a deep brown, giving off a toasty, nutty aroma.
- Once the butter is browned, remove it from the heat and let it cool slightly.
MAKE THE DOUGH
- In a medium bowl, whisk together the flour, oats, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Set aside.
- In a large bowl, combine the browned butter, brown sugar, and granulated sugar, whisking until well mixed.
- Add the pumpkin purée, egg yolk, and vanilla to the sugar mixture, and whisk until smooth and fully combined.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Stir in the chocolate chips, folding until evenly distributed throughout the dough.
CHILL AND BAKE THE DOUGH
- Cover the dough and refrigerate it for at least 1-2 hours, though 2-4 hours or up to 24 hours is ideal. I recommend chilling it overnight to let the flavors develop fully and to reduce spreading, which also improves the texture.
- When you're ready to bake, preheat your oven to 375°F (190°C).
- Line two baking sheets with parchment paper.
- Use a large cookie scoop (about 3 tablespoons) to portion out the dough. Pack the dough into the scoop with your hands, then drop balls of dough onto the prepared baking sheet. If the dough is too firm to scoop, let it sit at room temperature for a few minutes to soften.
- If desired, press a few extra chocolate chips onto the tops of the dough balls.
- Bake at 375°F (190°C) for 12-14 minutes, or until the edges are golden brown and the centers are still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire cooling rack.
- Enjoy!