It’s unusually warm in Detroit this week. My birthday, which is in 2 weeks (mark your calendars), often sees snow. Yesterday, when I got home from work, it was 80°. It’s kinda creepy, but I’m loving it.
Despite the warm weather, I wanted to turn the oven on and bake some cookies. Yesterday was the first time I stumbled upon the blog How Sweet It Is and these Brown Butter Oatmeal Chocolate Chunk Cookies are the first recipe I’m trying out of her arsenal.
I love that this recipe only requires a whisk, not a mixer. As much as I love Black Beauty, sometimes it’s nice to not have to use her. Also, I got to use the new fancypants vanilla extract I got from Astro Coffee this past weekend. If you’re in Detroit, check it out. Such a cool shop.
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 chips (I used Ghirardelli, of course)
Optional: 1- 2 tablespoons milk, if dough is crumbly (I didn’t need it)
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 chips, 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.
It made about 20 cookies for me.