52 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.