Yes, these are the cookies I told you about in my last post! The best cookies ever! As in: the best.
(Inner monologue happening right now: am I really, really favoring these cookies over my other best-cookies-ever? My little Chattyheads, which I for so long have been able to fall back on whenever I was craving something sweet and cookie-like to stuff my face with during studying? Am I?)
What I mean, of course, is that these are the best brown butter and brown sugar oat cookies ever! Like EVER!
I know that, for a blog that’s called ‘The Tough Cookie’, I really don’t bake that much cookies. I guess I’m just more of a cake girl. However, when I do bake cookies, I make sure that they are incredible. Like these. These are just perfect for a stormy fall day and you’re stuck in the house because rain is pouring down so wildly and enthusiastically that you would be in danger of drowning the moment you’d step outside.
It’s all that cinnamon, brown sugar and butter. It gives such a nice, homey feel to them…
I can’t really explain the beauty of brown butter to those of you who have never tried it. All I can say is this: if you’re one of those people who have never tried anything with brown butter in it, you really need to sort out your priorities and start browning up some butter, because you’re missing out!
It’s just so deliciously nutty and buttery. In fact, although these cookies don’t have any chocolate or cocoa in them, they almost taste like chocolate cookies! That’s the magic of brown butter for you…
I had originally planned to bring these brown butter cookies with oats to our puppy training group. You see, right after Lucy was born and we went over to the breeder’s to meet her, we decided that we wanted to enroll her in the puppy training program on the same farm. Not only because those people seem to know everything about her breed’s characteristics and hunting instinct, but also because it would allow us to come in contact with the owners of her litter mates!
This is Lucy, when she was still a little baby and still had blue eyes and cute, pink feet.
It’s great to see Lucy and her siblings interact with each other and it’s a lot of fun to compare the personalities of the different pups and see them grow up together.
Anyway, each puppy training session ends with a steaming mug of tea or coffee and cookies or cake, brought by one of the dog owners. This week, it was our turn to bring the cookies, but when the Rocking Rebel and I got to the farm, it was crowded with two dozen dogs and at least as many owners, and the cookie table was already laden with cookies, pies, cakes and little chocolates.
So… I threw the Rocking Rebel a meaningful look and quickly snuck these babies back into my bag and never mentioned them.
The Rocking Rebel was pleased…
I’ll just make some more next time it’s our turn to bring the sweets.
Once we got back home from the training and Lucy was gently snoring in her crate, the Rocking Rebel and I curled up on the couch, watched a movie and ate cookies.
Lot’s of them.
- 220g (or ¾ cup + 3 tablespoons + 1½ teaspoons) unsalted butter
- 250g (or 1 cup + 2 tablespoons, packed) dark brown sugar
- 1 large egg
- 1 teaspoon vanilla paste (or extract)
- 250g (or 2 cups) all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 50g (or ½ cup + 1 tablespoon) rolled oats
- First, brown the butter by placing it in a saucepan and heating gently until the butter has completely melted. Then heat the butter over medium-high heat, until it turns a deep caramel color and starts to smell like toasted hazelnuts (for step-by-step instructions, check out my post 'Browning Butter' under 'Basics and Tips'). Once the butter has browned, pour in a heatproof bowl, scraping the caramelized milk solids out of the pan and into the bowl with a rubber spatula. Leave to cool to room temperature.
- Using a mixer, cream the brown butter with the sugar until soft and fluffy. Add the egg and vanilla and mix until incorporated. Stir in the flour, baking soda, salt and cinnamon. Once the butter mixture has absorbed the dry ingredients, give the dough a quick mix whiz with the mixer. Finally stir in the oats. Place the bowl in the fridge to cool for 30 minutes.
- Preheat the oven to 175°C or 350°F (standard oven setting) and line a cookie sheet with baking parchment.
- Once the dough has chilled, roll the dough into 48 little balls. Place the dough balls 4-cm (1,5-inch) apart on the prepped cookie sheet and bake the cookies for 15 minutes. Take the cookies out of the oven and leave to cool on the cookie sheet for extra crunch.
- Can be stored in an airtight container for about a week.