brown butter oatmeal cookies is where’s at! i don’t think i liked a cookie so much besides my chewy chocolate chip or nutella s’mores cookies…
these oatmeal cookies absolutely take the cake :)
let’s talk about the key ingredient: brown butter.
brown butter makes this cookie chewy, chewy, chewy and so delicious. brown butter has a nutty flavor and enhances anything you put it in/on. this recipe also has a pinch of cinnamon, which goes amazingly well with the oatmeal and brown butter. hope you are making them right now as you read this!
enjoy the how-to pics below and how exquisite they look after you bake them!
make the brown butter by melting the butter over medium heat until it foams and changes to an amber color.
make sure to whisk, whisk, whisk!
if you follow me on instagram or facebook, you probably saw this picture of the state of ohio making an appearance in the brown butter, hahaha :)
here’s the brown butter cooling down. see how the color changed?
in a food processor, grind oats.
and sift it through a mesh colander.
add brown sugar and brown butter.
ready to go!
cooooookieeeesssss!
exquisite brown butter oatmeal cookies
ingredients:
1 cup unbleached all purpose flour
1/4 cup cake flour
1 cup old fashion oats, divided
1/2 teaspoon cornstarch
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/4 cup white granulated sugar
1/2 cup dark brown sugar, tightly packed
1 stick unsalted butter, sliced in 1 tablespoons
1 large egg, room temperature {sitting on the kitchen counter for 30 to 50 minutes approximately}
2 teaspoons pure vanilla extract
yields 9 to 10 medium cookies.
directions:
- make brown butter: in a saucepan melt butter over medium heat. whisk constantly until the butter has changed to an amber color {about 5 to 8 minutes}. you will smell it once it’s done. remove saucepan from heat and pour butter in a bowl to cool down. set aside.
- preheat oven to 375F. line two cookie sheets with parchment paper or silpat and set aside.
- in a large bowl, combine flours, salt, baking soda, cornstarch, cinnamon and 1/2 cup of the oats. whisk well and set aside.
- in a food processor grind the remainder 1/2 cup of the oats until crumb is very fine. sift through a mesh strainer. grind the remainder oats on the strainer in the food processor again. add crumbs to bowl.
- whisk in sugars and mix well with the flour/oats mixture.
- add cooled brown butter and egg to the bowl and mix with a wooden spoon or rubber spatula until combined. mix in vanilla.
- with a regular size ice cream scoop, fill it 3/4 full, and form cookie dough balls. if you fill the scoop all the way, cookies will be way too big. continue to do this step until dough is all gone.
- bake cookies for 10 minutes rotating them half way through. do not over bake. they will look pale and gooey, but once they are cooled off they are the perfect consistency.
- let cookies cool in the cookie sheet placed on a cooling rack for about 5 minutes or so and then transfer cookies to a cooling rack.
- store at room temperature in an airtight container for up to 3 days.
note: you can refrigerate dough for about 10 minutes if the dough is too soft. i did refrigerate the dough so they cookies were a little thicker, but if you like flat cookies, you don’t have to refrigerate the dough at all.
