These cookies bring together rich browned butter, melty dark chocolate, bright orange zest, and a surprising touch of sharp cheddar for a sophisticated sweet-and-savory twist. Crisp around the edges and chewy in the center, they're perfectly balanced with the citrusy, bergamot notes of a warm cup of Earl Grey tea.
Ingredients
1 cup + 3 tablespoons all purpose flour
¼ cup rolled oats
½ teaspoon baking soda
¼ teaspoon of salt
½ cup Cabot Unsalted Butter, browned
⅔ cup light brown sugar
2 tablespoons cup granulated sugar
2 teaspoons of orange zest
- 1 large egg, room temperature
½ teaspoon vanilla extract
3 ounces Cabot Extra Sharp Cheddar, shredded
½ cup dark chocolate chips
Directions
-
PREHEAT oven to 325°F. Line a large (half sheet) baking sheet with parchment paper. Set aside.
-
WHISK flour, old fashioned oats, baking soda, and salt in a small bowl. Set aside.
-
ADD butter to saucepan over medium heat and stir constantly. Once melted, the butter will begin to foam. Keep stirring and in about 5-7 minutes the butter will turn gold brown. Pour into a large glass bowl and set aside for 30 minutes to cool.
-
ADD brown sugar and granulated sugar to a small bowl. Add orange zest and rub together until the sugar is fragrant.
-
ADD sugar mixture to cooled brown butter and mix to combine. Add egg and vanilla extract. Whisk until combined.
-
ADD the flour mixture and mix until just combined. Stir in shredded cheese and dark chocolate chips. Cover and chill the dough in the refrigerator for 30 minutes.
-
DROP cookie dough 2 inches apart onto the prepared baking sheet using a 3 tablespoon cookie scoop. Press a few dark chocolate chips onto the top of each cookie dough.
-
BAKE for 13-14 minutes. Cool for 20 minutes on baking sheet. Then transfer to cooling rack and cool completely.
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These cookies bring together rich browned butter, melty dark chocolate, bright orange zest, and a surprising touch of sharp cheddar for a sophisticated sweet-and-savory twist. Crisp around the edges and chewy in the center, they're perfectly balanced with the citrusy, bergamot notes of a warm cup of Earl Grey tea.
Directions
-
PREHEAT oven to 325°F. Line a large (half sheet) baking sheet with parchment paper. Set aside.
-
WHISK flour, old fashioned oats, baking soda, and salt in a small bowl. Set aside.
-
ADD butter to saucepan over medium heat and stir constantly. Once melted, the butter will begin to foam. Keep stirring and in about 5-7 minutes the butter will turn gold brown. Pour into a large glass bowl and set aside for 30 minutes to cool.
-
ADD brown sugar and granulated sugar to a small bowl. Add orange zest and rub together until the sugar is fragrant.
-
ADD sugar mixture to cooled brown butter and mix to combine. Add egg and vanilla extract. Whisk until combined.
-
ADD the flour mixture and mix until just combined. Stir in shredded cheese and dark chocolate chips. Cover and chill the dough in the refrigerator for 30 minutes.
-
DROP cookie dough 2 inches apart onto the prepared baking sheet using a 3 tablespoon cookie scoop. Press a few dark chocolate chips onto the top of each cookie dough.
-
BAKE for 13-14 minutes. Cool for 20 minutes on baking sheet. Then transfer to cooling rack and cool completely.
