Friday, October 25, 2013

Oatmeal Cookies with Browned Butter

Lately, I've been obsessed with browned butter. No, I don't eat it straight, but I think maybe I could... If you haven't had browned butter you need to. What is browned butter? Basically you melt your butter in a sauce pan and you cook off the milk fats, it starts to turn brown, almost resembling beer - foam and all - and it becomes fragrant of toasted nuts. It's truly amazing and I can't stop going the "extra" step in any recipe that requires butter. When you brown your butter, I think its best to use salted. It just makes it taste wonderful when you add it with your sugar. It almost taste like toffee. Mmm!

So let's get to the point here, browned butter is awesome and it makes a wonderful addition to these Oatmeal Cookies. I had been wanting oatmeal cookies for quite some time, and when I bought Oatmeal, I bought Steel Cut Oats...completely forgetting why I was buying Oatmeal in the first place! Steel Cut Oats are awesome for a breakfast type thing, but they just dont cook up like rolled oats. So I ventured off and bought some rolled oats in hopes of an oatmeal cookie.

And it happened. Crispy edges, chewy center, nutty - cinamonny taste with a crunch of pecan. YES. This is what I wanted, which is probably why I ate 6 of them today. Six. I know, I hope I don't gain 6 pounds considering I already lost 7. That would suck!

Side Note:
This recipe does not contain little dead flies ... I mean raisins. But it can if you are into that sort of thing.

  • 1/2 cup salted butter, browned
  • 2/3 cup brown sugar, packed
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon table salt
  • 1 1/2 cups rolled oats
  • 1/2 cup pecans or walnuts or any nut (optional)

  1. Start by browning your butter. Place your butter in a medium saucepan and crank it to medium high heat. Watch as your butter melts! ( If you are a bit more risky, crank it up to high to achieve this browned butter quicker, but if you are scared, just stick to medium high - it'll just take longer. ) Gently stir your butter until it starts becoming brown - or amber. It will start to take on a nutty smell and you will see little crispy pieces on the bottom of the pan. If you spoon some up, the color should resemble beer - a beer like Blue Moon or Belhaven. It will even have foam. Once it's done set it to the side to cool.
  2. In another bowl combine your brown sugar and egg. Stiry until it becomes nice and creamy. Now add your browned butter slowly into the bowl and stir.
  3. Now add your cinnamon, baking soda, salt and flour. Stir well. 
  4. Lastly, add your rolled oats and pecans, or chocolate chips, or maybe even cranberries? Stir to combine.
  5. This step is optional but its what I did. Place your bowl into the freezer and freeze for about 10-20 minutes, how ever long you have or can wait. This will help with scooping and help the thickness of the cookies. Preheat your oven during this time to 350 degrees Fahrenheit.
  6. Roll or scoop your cookies onto a baking sheet lined with parchment paper. Bake for 8-10 minutes until the edges are browned and the centers have lightly set. Don't over cook these or they will just be crunch - yet still delicious - (if this happens you could crumble it onto some ice cream.)


  1. Ooh I've never tried doing that to butter...sounds yummy!

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