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Subscribe52 Weeks of Baking Love; Week 2: Brown Butter Oatmeal Chocolate Chip Cookies
A couple nights ago I was rummaging through my kitchen wondering why we didn’t have anything sweet that seemed even somewhat appealing to me. I say night, but technically it was morning. I have a habit of keeping a backwards sleeping schedule most of the time and my “night” was nearly 6 o’clock in the morning; and at that particular time, I had a craving that could not be satisfied by just anything. I needed chocolate, but plain chocolate on its own wasn’t going to cut it.
I decided I had to make cookies. Yes, had to. And isn’t that what normal people do at 6am? Yep, we’re going to go with that.
Naturally, I went to my laptop intent on scouring the internet for great cookie recipes that included chocolate. Then I remembered I had bookmarked a recipe I found on a blog that I came across last month–and quickly became a fan of, mostly for the pictures of inventive, totally mouth-watering pictures alone. What made me bookmark this specific recipe? Brown butter.
After just a quick glance through the brown butter oatmeal chunk cookie recipe at How Sweet It Is, I decided that I needed them in my life–and my mouth. I had no idea what brown butter was, but I do love butter, and here someone was raving about how butter could be made even better. I was sold.
It turns out that brown butter is just butter that has been boiled. To make it, you simply put regular unsalted butter in a saucepan and heat it over medium-low heat, whisking constantly for about 5 minutes while it comes to a bubbly boil and you can see little brown specs form at the bottom of the pan. What this does is turn your regular butter into caramel/toffee goodness, and it is incredible. I love it. I want to put it in everything.
While the recipe called for chocolate chunks, I used two cups of milk chocolate chips instead because that’s what I happened to have hanging out in my kitchen and I wasn’t about to head out to a grocery store at 6am for chocolate chunks. Chocolate is chocolate, am I right?
These cookies are easily among my top favorite cookies ever. I plan on making them again soon because all 15 cookies this recipe made were gone in about a day. The chocolate, the rolled oats, the unbelievably good brown butter, they all compliment each other perfectly and taste amazing. The only thing I would do for next time is use a little less vanilla extract because they were just a tad too vanilla-y. Also, because of the oatmeal, I cannot help but wonder how raisins would taste in place of the chocolate.
Get the recipe for these cookies at How Sweet It Is »
Holly Ord
In addition to being the founder of Woman Tribune, Holly is a sporadic web designer and developer, enthusiastic lover of gaming, and wannabe baker. She lives in Northeast, PA with her fiance and two cats. She has been blogging on her progressive personal opinion blog, Menstrual Poetry, since 2007.
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4 Comments on 52 Weeks of Baking Love; Week 2: Brown Butter Oatmeal Chocolate Chip Cookies
Brown butter sounds delicious going to bake some of these right now!
These look so good. Thank you for the recipe..
Yummilicious! I love how they kept their shape, too. I’ll have to give this recipe a whirl
p.s. I really like your 52 week challenge!
Those does look yummy. As much as I bake I haven’t tried making anything with brown butter I will have to try these.