Brown Butter Oatmeal Chocolate Chunk Cookies

Brown Butter Oatmeal Choc Chunk


It was cold, dreary, and snowy this weekend. I’m definitely a person who prefers all 4 seasons and when it’s cold, dreary, and snowy it’s also known in my house as “baking weather.” I’m not opposed to baking in the summer, but when it’s snowy and gray outside, it just screams, “Stay inside, bake something yummy, and make the house fragrant with baked goods!” That’s how these cookies came to be. I had this recipe just lingering around waiting for the perfect day and yesterday was that perfect day. A cookie recipe that only yields 15 cookies, give or take a couple depending upon size.

Ingredients:

  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup loosely packed brown sugar
  • 1 large egg
  • 2 tsps. vanilla extract
  • 1 1/4 cups all-purpose flour
  • 3/4 cups rolled oats
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • 1 1/2 tsp. cinnamon
  • 1 cup chocolate chunks

Preparation:

Heat a small saucepan over medium heat and add butter. Whisking constantly, cook butter until bubbly and small brown bits appear on the bottom of the pan, about 5-6 minutes. Watch closely and immediately remove the butter from the heat. Continue to whisk for an additional 30 seconds. Transfer to another cup to let it cool completely. Note: It doesn’t need to solidify, but it should not be warm to the touch.

In a bowl, combine flour, salt, baking powder, oats, and cinnamon. Whisk together; set aside.

Once the butter has cooled, add to a large bowl. Whisk in sugars, stirring until smooth. Add in egg and vanilla, whisking again until smooth. With a spatula, slowly begin to stir in dry ingredients to bring together the ingredients. If you find that the dough still won’t come together, add in milk 1 tbsp. at a time. Fold in the chocolate, distributing them evenly. Refrigerate dough for 30 minutes.

Preheat oven to 375 degrees. Form dough into 1 1/2 inch balls. Place about 2 inches apart (they don’t spread much) on an ungreased baking sheet. Bake about 10 – 12 minutes. Note: If I make these again, I might experiment and bake them at 350 for 10 – 12 minutes. Or at 375 for 8 or 9 minutes. They weren’t as soft as I’d imagined them to be. I might also leave out the cinnamon or just a 1/2 tsp.

Source: http://www.howsweeteats.com/2012/03/brown-butter-oatmeal-chunk-cookies/

This entry was posted in Cookies. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s