And Wow. Browned butter is such a nice addition to your normal every day cookie. It tastes like toffee.
For this month's Leftovers Club I was paired up with Charlotte Turtle, who was coincidentally in NYC last month, although briefly. These are hands down the best oatmeal cookies I have made, to date. I hope she liked them.
Browned Butter Oatmeal Cookies
Makes 28 cookies, barely adapted from Tutti Dulci
- 1/2 cup unsalted butter
- 1 1/4 cups flour
- 1 1/2 cups rolled oats
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 scant cup raw sugar
- 1/8 cup molasses
- 1 large egg
- 3 tablespoon vanilla
- 2/3 chopped, pitted dates
- Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until solidified, about 45 minutes to an hour.
- Whisk together flour, oats, cornstarch, baking soda, and salt in a medium bowl. Beat solidified brown butter and brown sugar in a large mixer bowl at medium speed until creamy. Add egg and vanilla, beating to combine. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Stir in dates. Cover dough and chill in the refrigerator for 2 hours.
- Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 1 1/2″ balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly. Bake for 9 minutes, until edges are set. Cool for 2 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.