Brown butter. Oh my goodness, why didn’t I make or use this delicious thing before? I’ve been reading about brown butter everywhere, but I never took the time to actual make any of the recipes I saw. Until now. And oh boy do I wish I had done it sooner!
I’ve been craving chocolate chip cookies for a few days now, and if not for my lack of vegetable oil I would have made a batch of my regular cookies. But now I’m glad for my kitchen not being fully stocked. How Sweet It Is posted these Brown Butter Oatmeal Chunk Cookies, and wow are they good!
They’re more than just a regular chocolate chip cookie. The cinnamon and oatmeal create a banana bread-y flavor, and there’s also an extra bit of a spicy kick in your throat. So not only are they like a hybrid cookie, they are exciting cookies!
These cookies are also super soft, but ever so slightly crumbly.
I rolled the first batch into balls like the recipe said, and they didn’t spread out much at all. I pressed down the second batch a bit and they spread out more, but still stayed nice and thick. Of the two, I’m more a fan of how the second batch turned out.
The brown butter was much more evident in the cookie dough than in the final product, which is slightly unfortunate. There are hints of it working with the cinnamon and the banana bread-y flavor, but it’s definitely not as prevalent once baked.
All in all, this was a delicious little foray into the world of brown butter and alternate types of chocolate chip cookies. Delicious results overall!