I had a really hard time coming up with a name for these cookies. Can you tell?
There’s dark chocolate chips, melted dark chocolate, nuts, craisins, coconut oil and browned butter…
mmmmm browned butter.
I want to write sonnets about browned butter.
It’s that amazing.
I’ve seen recipes with browned butter floating around the web, but I never tried it until I stumbled across Elise’s recipe for Awesome Oatmeal Chocolate Chip Cookies. I’m now an official browned butter convert.
Browned butter is wonderful; it’s nutty and aromatic and delicious. It’s very possible that I’m a smidge obsessed with it.
If you need a step by step picture on how to brown butter, Jessica from How Sweet Eats has a great How to Brown Butter post on her blog.
The ingredients and ideas for these cookies were already whirling around in my head when I stumbled across Elise’s recipe, and it was then that I decided because of some wild hair to attempt adding browned butter to the mix.
Elise never leads me astray.
Everyone should say Thank you to Elise.
“Thank you to Elise”
Browned butter not only makes your kitchen smell wonderfully homey and nutty, but it adds a fantastic depth to these cookies.
A couple of weeks ago I was absolutely craving oatmeal cookies, and chocolate cookies, and craisin cookies, and something chock full of nuts.
I really go all out with my cravings
I was so nervous to brown butter for the first time – WHAT IF I BURN IT!?!
I don’t know what exactly I thought would happen, but I watched that butter like my life depended on it. I swished, I stirred, I watched it froth, and I waited and waited for the browned bits to start appearing under the froth.
When I saw the browned bits appear, I immediately pulled the butter off the stove and poured it into my giant glass measuring cup that was once my Granny’s – I think about her every time I use it. Every scratch and mark is a piece of my family history, a meal eaten and shared, a dessert made for a loved one or a friend in need.
It wasn’t until the butter started to cool that I began to smell the nutty smell that people rave about. It’s that good y’all, it smells THAT wonderful – it’s rich, aromatic, nutty, it smells like comfort and home and the promise of something delicious.
When the browned butter combines with sugars, vanilla, dark chocolate, oats, dried cranberries, walnuts and melted dark chocolate – something magical happens.
Cookie magic happens.
Rich, dark, chocolatey, chewy, oatmeal cookie goodness happens.
I’ve made these several times to ensure that I had the recipe exactly as I wanted it – the right balance of dark chocolate, roasted cinnamon, nuts, dried cranberries, vanilla - let me tell ya, my poor neighbors and family – they have such hard lives with me and my recipe testing.
I really, really want y’all to make these cookies. Seriously, make them for Teacher’s Appreciation Week – you will jump to the head of the class. Make them for your favorite mom for Mother’s Day, for your favorite Dad for Father’s Day, make them for your favorite kids because every kid should have a yummy, rich cookie with a cold glass of milk to go with their homework.
Honestly, y’all don’t need a reason to make these, but I’m trying to help y’all out by giving you an excuse
OH! I know! You’ve never browned butter before, or it’s your favorite thing to do with butter! There’s your reason to make these right there.
See – browned butter is a wonderful thing.
Don’t forget to check out Elise’s Awesome Oatmeal Chocolate Chip cookie recipe
Next up for me and my new Browned Butter fascination:
- Browned Butter Salty Sugar Cookies by Bake or Break
- Brown Butter Salted Caramel Snickerdoodles by Two Peas and Their Pod
Do you have a recipe using browned butter that you’re absolutely gaga over? Please share in the comments!
linking this to What’s Cooking Wednesday on Buns In My Oven