Brown butter oatmeal chunk cookies

How Sweet It Is

Makes: 15-18

  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup loosely packed brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 1/4 cup all-purpose flour
  • 3/4 cups rolled oats
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 cup chocolate chunks
  • optional: 1- 2 tablespoons milk, if dough is crumbly

Heat a small saucepan over medium-low heat and add butter. Whisking constantly, cook butter until bubbly and until small brown bits appear on the bottom of the pan – about 5-6 minutes. Watch closely and immediately remove the butter from the heat, whisking for an additional 30 seconds or so. Set aside and let cool COMPLETELY. Note: It does not need to solidfy at all, but it should not be warm to the touch.

In a bowl, combine flour, salt, baking powder, oats and cinnamon, mixing, then set aside.

Once butter has cooled, add to a large bowl. Whisk in sugars, stirring until smooth. Add in egg and vanilla, whisking until smooth once again. Slowly begin to stir in dry ingredients, using your hands if necessary (I always do) to bring dough together. If you find that the dough still won’t come together, add in milk 1 tablespoon at a time (I rarely have to do this.) Fold in chocolate chips, distributing them evenly. Refrigerate dough for 30 minutes.

Preheat oven to 375 degrees F. Using an ice cream scoop or your hands, form dough into 1 1/2 inch balls. Place about 2 inches apart on a nonstick baking sheet, then bake for 10-12 minutes, or until bottoms and edges are golden. Let cool before serving.

*Chef’s note: Brown butter + oats + brown sugar + chocolate chunks = sure success. Yummm! [Whispers:] And I have a confession to make: I didn’t successfully brown the butter! And they still were awesome. I even over-baked them by a minute or two because I was waiting for some brownage around the edges. And they still were awesome. Moist and chewy for all 3 days they lasted. Yay! I didn’t need the milk in the dough. Definitely use the chocolate chunks, though. There’s just something about them that makes these better. And please attempt the brown butter. I know I will again. I can only imagine its toffee tones will improve the cookie even more.

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2 Comments to “Brown butter oatmeal chunk cookies”

  1. Brown butter ANYTHING is aaaaaa-mazing!! My mouth was watering while reading this recipe. Yum yum

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