These cookies make me picture little kids eating them with a cold glass of milk after school. They just seem like that kind of cookie. Or for adults, a cookie you eat on a cold winter day with hot chocolate or coffee. I don’t know why, but that’s what I picture.
I usually prefer to make simple recipes just because I have a tendency to mess up complicated recipes. When I read this recipe, it seemed a little complicated but I decided to try it as a challenge for myself. The one part I had never done before was browning the butter. You have to cook a stick of butter in a saucepan and let the bottom get brown. I wasn’t sure if I would do this right, but it actually worked out just fine. The butter cooked like it should and all went well. After I actually made it though, it really wasn’t that complicated. Don’t let all the words freak you out but do take note of the helpful tips!
This recipe doesn’t make very many cookies – it says it makes 15-18 but it only made 12 for me (perhaps because I snuck a little dough). So if you want to make these for a larger group, plan ahead or double the recipe accordingly.
The people I shared these with all enjoyed them, just sayin’ =)
Ready… set… go!
Heat a small saucepan over medium-low heat and add butter. Whisking constantly, cook butter until bubbly and until small brown bits appear on the bottom of the pan – about 5-6 minutes. Watch closely and immediately remove the butter from the heat, whisking for an additional 30 seconds or so. Set aside and let cool COMPLETELY. Note: It does not need to solidify at all, but it should not be warm to the touch.
In a bowl, combine flour, salt, baking powder, oats and cinnamon, mixing, then set aside.
Once butter has cooled, add to a large bowl. Whisk in sugars, stirring until smooth. Add in egg and vanilla, whisking until smooth once again.
Slowly begin to stir in dry ingredients, using your hands if necessary to bring dough together. If you find that the dough still won’t come together, add in milk 1 tablespoon at a time. Fold in chocolate chunks, distributing them evenly. Refrigerate dough for 30 minutes.
Preheat oven to 375 degrees F. Using an ice cream scoop or your hands, form dough into 1 1/2 inch balls.
Place about 2 inches apart on a nonstick baking sheet, then bake for 10-12 minutes, or until bottoms and edges are golden. Let cool before serving.
Ingredients:
makes about 15-18 cookies
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup loosely packed brown sugar
1 large egg
2 teaspoons vanilla extract
1 1/4 cup all-purpose flour
3/4 cups rolled oats
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 cup chocolate chunks
optional: 1- 2 tablespoons milk, if dough is crumbly
Heat a small saucepan over medium-low heat and add butter. Whisking constantly, cook butter until bubbly and until small brown bits appear on the bottom of the pan – about 5-6 minutes. Watch closely and immediately remove the butter from the heat, whisking for an additional 30 seconds or so. Set aside and let cool COMPLETELY. Note: It does not need to solidify at all, but it should not be warm to the touch.
In a bowl, combine flour, salt, baking powder, oats and cinnamon, mixing, then set aside.
Once butter has cooled, add to a large bowl. Whisk in sugars, stirring until smooth. Add in egg and vanilla, whisking until smooth once again. Slowly begin to stir in dry ingredients, using your hands if necessary to bring dough together. If you find that the dough still won’t come together, add in milk 1 tablespoon at a time. Fold in chocolate chunks, distributing them evenly. Refrigerate dough for 30 minutes.
Preheat oven to 375 degrees F. Using an ice cream scoop or your hands, form dough into 1 1/2 inch balls. Place about 2 inches apart on a nonstick baking sheet, then bake for 10-12 minutes, or until bottoms and edges are golden. Let cool before serving.
Chow.
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