My roommates and I went on a road trip Easter weekend to Vermont. What does every road trip need? Cookies!!!!! I wanted a simple cookie that would last easily in the car. Plain chocolate chip cookies can get a little boring so I thought about what else I could make. After a little browsing on Pinterest, I stumbled upon this pin. Looks easy and delicious, let’s start baking!
Brown butter has really intimidated me for some reason. The idea of watching butter cook until it reaches the perfect color freaked me out. Finally I faced my fear and yielded delicious results! Browning butter really isn’t that hard and it only takes a few extra minutes. As a bonus, the smell is amazing! Think nutty, warm goodness in your face!
Besides the browning of the butter and refrigerating the dough for thirty minutes, these cookies were really fast to put together. Think of them as a mature chocolate chip cookie. The browned butter really adds depth and flavor throughout. The original recipe calls for 1 1/2 teaspoons of cinnamon and I baked these with the cinnamon, but I thought the cinnamon overpowered the cookie. I don’t think it is necessary – let the brown butter shine! Also, the chocolate chunks are gooey and delicious! I tried to show every step of the browning process below. This way you won’t be scared like I was of browning butter.
Melted butter
Loss of cloudiness
Brown? Not yet.
Brown? Yesss!
Oatmeal Chocolate Chunk Cookies with Brown Butter
Adapted from How Sweet It Is
Yield – 24 cookies
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup loosely packed brown sugar
1 large egg
2 teaspoons vanilla bean paste
1 1/4 cup all-purpose flour
3/4 cups rolled oats
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups chocolate chunks
- Melt the butter in a small saucepan. Watch and whisk while the butter melts. Once it turns brown, about 7 minutes, remove from the heat and let cool, but do not let solidify.
- Whisk together the flour, oats, salt, and powder. Beat together sugars and butter, beat in the egg and the vanilla.
- Slowly add the dry ingredients and mix together. Add in the chocolate chunks.
- Refrigerate for 30 minutes. Preheat the oven to 375 F.
- Using a medium sized scoop (about 1 1/2 tablespoons) place scoops on a parchment lined cookie sheet. Press one chocolate chunk onto the top of each cookie.
- Bake for 10-12 minutes and then let cool on a cool rack.
Your so funny, ” brown? Yes!” I could totally hear you saying something like that to you students! Lol
I write and talk this way because that’s how I think! These are the things I say to myself while baking!
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