Oatmeal Week: Brown Butter Oatmeal Chunk Cookies

I don't know what to say about this cookie. The batter was amazing and it tasted so good. I was really excited about how the baked cookie would taste because of the how good the batter tasted. Everything smelled delicious and the cookies looked great. A bite into the cookie and it was a disappointment. The culprit? Cinnamon. It tasted great in the batter but once baked the taste intensified and the cookies had too much of a spicy taste, if that makes sense. I ended up sending the whole batch of cookies to Alex's job so that his employees could enjoy them since they weren't going to get eaten in our house. His co-workers liked the cookies so I know it's just us that didn't like this particular recipe. The thing is that I like cinnamon but I guess it was just too much in the recipe for our particular taste.

In addition to these Brown Butter Oatmeal Chunk Cookies, I have also made Lactation Cookies, Peanut Butter & Banana Oatmeal Smoothie, Oatmeal Cookie Pancakes, and No Bake Chocolate Oat Bars.

Brown Butter Oatmeal Chunk Cookies
Source: How Sweet It Is
Yields 2 dozen 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 solidfy 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 (I always do) to bring dough together. If you find that the dough still won’t come together, add in milk 1 tablespoon at a time (I rarely have to do this.) 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.