I was babysitting my little niece this week while my sister was at work. Putting in long hours at her law firm… what I will soon be doing one day. But not yet… and definitely not today.
So I decided to bake cookies.
I mean, what better treat to come home to than a house smelling of vanilla and freshly baked cookies?
There isn’t much else better.
I used a recipe from my favorite blog Howsweetitis.com. The post was titled Brown Butter Oatmeal Chunk Cookies. I decided to see what this “brown butter” was all about.
I have never used browned butter in cookies before. Probably because I don’t really like using butter. I know, I know…I'm a baker who doesn’t like butter. Go figure.
Basically you melt the butter in a saucepan until it turns brown (5-6 minutes, stirring constantly) and then remove it right before it burns. Hmm, simple enough I guess?!?
These cookies are a winner.
They will make a great end to anyone’s long day at the office :)
Brown Butter Oatmeal Chocolate Chip Cookies
(adapted from howsweetitis.com. Make about 20 cookies)
- ½ cup unsalted butter
- ½ cup granulated sugar
- ½ cup dark or light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¼ cup whole-wheat pastry flour
- ¾ cups rolled oats
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ teaspoons cinnamon
- 3/4 cup semi-sweet chocolate chunks or chocolate chips
- ½ cup dark chocolate chips or chunks (I chop a chocolate bar)
- 1-2 tablespoons milk (if dough is too dry)
- Brown the butter. Heat a small saucepan over medium-low heat and add butter. Whisking constantly, cook butter until bubbly and until brown bits are on the bottom of the pan (5-6 minutes) Remove mmediately from heat when it turns brown and stir for 30 more seconds. then let cool until warm.
- In a bowl, whisk flour, salt, baking powder, oats and cinnamon.
- Add cooled butter to a bowl with sugars and stir until smooth. Add in egg and vanilla, stirring until smooth once again.
- Add in the dry ingredients and milk if it is dry. Mix dough together and add chocolate chips. (you can refrigerate dough 30 minutes if you want)
- Bake at 375 degree for about 10-12 minutes, or until edges are golden. Rotate sheets halfway through baking. Let cool.