Oatmeal Chip Cookies with Kernza®

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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.

Prep Time1

Cook Time12

Chill time4

Course: Dessert, Snack

Cuisine: American

Keyword: eggs, pumpkin seeds

Season: Fall, Spring, Winter

Diet: Vegetarian

Servings:

Calories: 290kcal

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