Oatmeal Chip Cookies with Kernza®

Looking for a cookie that’s anything but ordinary? You’ve come to the right place! Browned butter, Kernza®, and an endless variety of options to mix-in make this a recipe you will come back to over and over again. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
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Prep Time 1 hour
Cook Time 12 minutes
Chill time 4 hours
Course Dessert, Snack
Cuisine American
Servings 24
Calories 290 kcal

Ingredients
  

  • 1 cup butter
  • 1 ¼ cup all-purpose flour*
  • ½ cup kernza® or other perennial grain flour
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp ground cinnamon
  • 1 cup brown sugar packed
  • ½ cup sugar granulated
  • 2 eggs*
  • 1 tbsp vanilla extract
  • 2 ¼ cup rolled oats old-fashioned
  • 1 ½ cup chocolate chips *see notes

Instructions
 

Brown Butter

  • Cut butter into tablespoon sized pieces. Place in a medium saucepan pan and melt over medium heat, stirring often until butter melts, foams, and browns, about 5-7 minutes. Scrape the browned butter into a medium bowl and cover. Chill in the fridge until butter is no longer melted but still soft, about 45 minutes.

Cookie Dough

  • In a medium bowl, whisk together the flour, Kernza®, baking soda, salt, and cinnamon. Set aside.
  • In the bowl of a stand mixer, or with a hand mixer, beat the soft browned butter and sugars together until smooth. Scrape down sides of bowl until mixture is fully incorporated.
  • Add eggs, mixing after each one. Add vanilla extract and mix until combined.
  • Add flour mixture and mix on low until you can no longer see streaks of flour- don’t over mix. Stir in oats and chocolate chips (or mix-ins of choice).
  • Using cookie scoop or 2 tablespoons, measure out dough and roll into balls. Chill cookie dough balls on a plate or baking pan, covered, for 4-24 hours. These cookies bake best when very cold and straight from the fridge.

Bake

  • When ready to bake, preheat oven to 350 degrees and prepare 2 cookie sheets with parchment paper or baking mat.
  • Place chilled cookie dough on baking sheets about 2 inches apart. The dough will spread, so a little extra room is never a bad thing.
  • Bake for 10-12 minutes until cookies are brown around the edges.
  • Remove from the oven and let cookie cool on the pan for 5 minutes on the pan before moving to a cooling rack.

Notes

*Don’t limit yourself to chocolate chips! Try nuts, dried fruits, pumpkin seeds, white chocolate chips, toffee pieces, or whatever sounds interesting. You can add up to 2 cups total mix-ins (that includes the chocolate chips if using). Nutrition facts are calculated for chocolate chips, and not optional ingredients.
Adapted from Twopeasandtheirpod.com
Styling and photography by Sierra Buchholz
Kernza® is a registered trademark of The Land Institute.

Nutrition

Calories: 290kcalCarbohydrates: 40gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 34mgSodium: 213mgPotassium: 140mgFiber: 2gSugar: 20gVitamin A: 256IUVitamin C: 0.002mgCalcium: 33mgIron: 1mg
Keyword eggs, pumpkin seeds