I've never done brown butter before. I've seen and read plenty of recipes that involve brown butter, but I never really thought browning the butter was important enough to do so. That changed tonight!
Brown butter is amazing! It was love at first sniff. For one, brown butter smells pretty incredible. It has a sweet, nutty aroma. I knew I was in trouble after tasting the finished cookie dough. I don't even like oatmeal cookies, but I lurve this cookie!
I'm sitting here now, imagining all the things I'm going to try with browned butter. A plain browned butter cookie. Browned butter cupcakes. Browned butter cake. I'm finally going to try that recipe I saw for Brussel Sprouts with Brown Butter ------> Just kidding hubby, I'll save that one for when you are out of town :)
But seriously, this cookie is not going to make it in my house. They will be all gone very, very soon.
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 large egg
2 tsp vanilla extract
1 1/4 cup flour
3/4 cup oats
1 1/2 tsp cinnamon
1/2 tsp baking powder
1/4 tsp salt
1 cup chocolate chips (I may have used a teeny bit more than this)
1. Melt butter oven medium-high heat until brown, whisking constantly, about 10 minutes. Remove from heat and continue to whisk for 30 more seconds. Allow to cool completely.
2. In a mixing bowl, combine flour through salt. Whisk together, and set aside.
3. In a separate large mixing bowl, cream the cooled butter with the sugars. Add egg, mix completely. Add vanilla, mix completely.
4. Add flour mixture to the butter mixture. Mix with your hands until a soft dough forms. Fold in chocolate chips. Allow dough to chill in fridge 30 minutes.
5. Preheat oven to 375 degrees. Coat a cookie sheet with cooking spray. Roll dough into 1 1/2 inch balls and place 2 inches apart on cookie sheet. Bake in preheated oven 10-12 minutes, or until edges are golden brown. Cool on cookie sheet 5 minutes, then remove to cooling rack.
|Recipe brought to you by a very cool new blog I found, Tip Top Shape|