As far as I am concerned a cookie, or bickie to put in the local vernacular, must be chunky and full of chunks of flavour. None of these delicate little wafers for me – I want a biscuit with bite. Something substantial where I can see the bits and pieces before I taste them. Ladies and gentlemen, friends of miss9 who read my blog and Pin my recipes (hi Macy, Ella and Alana) allow me to present a cookie made even better thanks to the addition of brown butter.
I cannot emphasie how much extra oomph browning the butter makes – it elevates the whole cookie to another level. Leave out this step at your peril…
The recipe is from a lovely blog called How Sweet Eats – see it here in all its original glory:
http://www.howsweeteats.com/2012/03/brown-butter-oatmeal-chunk-cookies/
The ingredients are weighed rather than measured so grab some scales before you start, and allow half an hour for resting the dough.
GATHER:
¾ cup rolled oats
1/2 cup unsalted butter
1/2 cup caster sugar
1/2 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 cup chocolate chunks
LET’S GET TO IT:
Place butter in a small saucepan over low heat and whisk constantly for around five minutes – you want it to change colour and have small brown bits appear on the bottom of the pan. Keep an eye on it and be ready to take it off as soon as this happens. Set aside until completely cool.
In a large bowl, whisk together flour, baking powder, oats and cinnamon, then stir in cooled butter and both sugars.
When smooth whisk in egg and vanilla until completely combined then fold in chocolate chunks.
Place dough in fridge for 30 minutes.
Preheat oven to 180C and cover baking sheet with non-stick baking paper.
Roll dough into balls the size of a large walnut. Allowing room to spread place on sheet then apart bake for 10-12 minutes, or until lightly golden.
Cool on wire racks.
