I love everything brown butter – I believe the extra step is absolutely worth the effort. It’s such an easy way to add flavour to a basic recipe. Take these oatmeal cookies for example: they’re soft and chewy and super rich, thanks to the glorious brown butter.
They’re very simple to make, it takes only a few ingredients and you don’t even need a mixer. Rolled oats work better than quick oats, as they provide better texture, but quick oats work just fine – I actually used quick oats for these. When it comes to browning butter it’s also a very simple process: in a shallow saucepan over medium high heat, melt down the butter. After the butter is melted, it’ll start to bubble and change colors from a soft yellow to an orange hue. The bubbles will turn into a foam, so stir vigorously at this point, as the browning then happens quickly. When the butter turns into an auburn color remove from heat. Let it cool at room temperature.
BROWN BUTTER OATMEAL COOKIES
Makes about 15 cookies
- 1 cup unsalted butter, browed
- 1 cup light brown sugar, packed
- 1/4 white granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon (optional)
- 1 1/2 cups all purpose flour
- 2 cups old fashioned rolled oats
- 1 tsp baking soda
- 1 tsp salt
- flaky sea salt (optional)
In a medium bowl, whisk together the flour, oats, baking soda, cinnamon, and salt and set aside.
In a separate bowl, whisk together the cooled brown butter, brown sugar, white sugar, eggs, and vanilla, until smooth and thick.
Fold in the dry ingredients using a rubber spatula until fully incorporated, but don’t over mix.
Roll the dough into balls and place them a few inches apart on the baking sheet. Gently press them down. Bake for 10-12 minutes, or until they’re just brown around the edges – the center will still look a bit under baked.
Sprinkle with a little flaky sea salt and transfer to a cooling rack. They’ll firm up as they cool.