1 cup Organic Valley Unsalted Butter, softened
1 1/2 cups War Eagle Mill Organic Unbleached All-Purpose Flour
1/2 cup War Eagle Mill Organic Rye Flour
3/4 cup Bulk Rolled Oats
1 tsp. Bob’s Red Mill Baking Soda
1 tsp. Bulk Kosher Salt
3/4 cup packed Wholesome Brown Sugar
3/4 cup Wholesome Granulated Sugar
2 Happy Egg Co eggs
2 tsp. Frontier Co-op Vanilla
2 Tbsp. bourbon of choice
1 cup Bulk Dark Chocolate Chips
1/2 cup Bulk Walnuts, coarsely chopped
Bulk Fleur de Sel, for topping
In a saucepan, add 1 stick of your butter and heat over medium heat while stirring.
The butter will crackle and bubble as it cooks. Brown crumbs will form in the bottom.
Cook until medium in color, think a shade lighter than what you want.
It should take about 2 ½ to 3 minutes.
Pour butter into a bowl, trying to keep as much of the crumbs as possible in the sauté pan. Let cool for 15-20 minutes.
Sift the flours, baking soda, and salt together.
In a mixer, add your other stick of butter with the brown sugar and regular sugar over medium speed for 3-5 minutes until the mixture is smooth and creamy.
Add in your browned butter and beat for 2 minutes until smooth.
Add your eggs in 1 at a time, beating after each one, followed by your vanilla and bourbon.
Gradually add in flour mixture until combined.
Fold in your oats, chocolate chips, and walnuts.
Cover mixture or wrap completely in plastic wrap. Refrigerate for at least 1 hour to overnight.
When ready to bake, preheat oven to 375. Line a baking sheet with a silicone baking mat or parchment paper and set aside.
Using an ice cream scoop, roll out dough and place on the baking sheet 2-3 inches apart.
Slightly press down on the top.
Bake for 9 minutes.
Remove from oven, reduce heat to 275. Sprinkle with Fleur de Sel.
Return to oven for 4 minutes.
Let cool for 5 minutes on the baking sheet and then move to cooling rack.