Browned Butter Oatmeal Cookies
from Emily (who loves food)
Not-to-sweet, chewy, fat oatmeal cookies packed with… whatever you want to put in them. I chucked coconut and chocolate chips in mine, but rasins, dried cranberries, mixed peel, m&ms or chopped walnuts would go down a treat. Mix and match your favourite flavours for a delicious afternoon treat.
I made these after being busy with work and sick with a cold and getting fed up with my sugar free diet.
I can have a little bit of sugar after a big meal – like a wee cookie after dinner, for example. Because then the sugar doesn’t plop right down into my empty stomach, but instead gets cushioned on a pile of savoury food.
These cookies are ideal. They only have about 1 cup of sugar in total (divided across 24 servings), so they aren’t sickly sweet, but have heaps of texture and chew, with deliciously crispy edges.
I am also entertaining Tom and Emma over the next couple of days, and felt really bad that the only remotely bakey thing I have in my house is some frozen pizza dough. I have to keep up appearances, and so these wee babies were realised.
I got the recipe from Anna Olsen, a canadian queen of patisserie who frequents the midday slots on Food TV. I absolutely love her. Eloquent, charming, and down-right inspiring, you should definitely give her a look. No doubt, you guys will be seeing more of her recipes on here in the weeks to come!
Anyway, these are so easy to make – so if you’ve got kids, or even if you’re a bit of a kitchen clutz, file this one away for a rainy day. They’ll make your whole house smell wonderful.
Browned Butter Oatmeal Cookies - Yields 14
Prep time: 15mins + 1 hour chilling Cook time: 12mins
- 140g butter
- 2/3 cup brown sugar
- 1/3 cup white sugar
- 1 egg
- 1/2 tsp vanilla
- 1 3/4 cup rolled oats (not instant)
- 3/4 cup all purpose flour
- 1/4 cup wholemeal flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chocolate chips, coconut, chopped walnuts, rasins or anything else you can think of
Melt the butter in a saucepan over medium heat, swirling the bubbling butter until it browns – about 5 mins. Remove from the heat, and allow to cool to room temperature.
Mix the butter, egg and sugars together in a mixing bowl until smooth and incorporated. Add in the vanilla.
Chuck in the rolled oats, flours, cinnamon, baking soda and salt, and stir to combine. Finally, add in your exciting bits.
Place rounded tablespoons of the dough on a sheet of greaseproof paper, then pop in the oven for an hour to chill (this will give your cookies an awesome shape and density).
Preheat the oven to 180c, and line two cookie trays with greaseproof paper. Place the chilled cookies about 2cm apart, and bake in the oven for 12mins, or until crisp around the edges. Allow to cool on a wire rack.