Thursday, May 17, 2012

Brown Butter Oatmeal Cookies

I've never had that much of a sweet tooth, but one thing I do have a soft spot for is the combination of sweet and salty. These cookies, which I've made once before, fulfill that craving. I'd love to say they are good for you, because they have fruit in them, and oatmeal lowers your blood pressure...but I'm thinking the large amount of butter counteracts all of that. But they are so worth it.

Brown Butter Oatmeal Cookies (makes 3 dozen)


  • 1 1/2 cups (3 sticks) unsalted butter, browned
  • 1 1/2 cups brown sugar
  • 2/3 cups sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup oat flour
  • 3 1/2 cups rolled oats
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup dried cherries
  • 1 cup dark chocolate chips


Add butter to a small saucepan over medium heat. Melt butter, stirring slowly. After butter melts, continue to cook for a few minutes until the butter solids start to brown. You'll know it's ready when you see it turn a caramel color and starts to smell nutty.

Pour off browned butter carefully and let it cool.

Mix together sugars with brown butter until they are smooth using a hand mixer. Beat in eggs one at a time and vanilla extract.

In a separate bowl, combine all dry ingredients except chocolate chips and cherries.

Slowly mix in dry ingredients into the butter mixture. Mix until just combined.

Stir in chocolate chips and cherries.

Spoon large tablespoons of cookie dough onto baking sheets lined with parchment paper.

Bake at 375 degrees for 10-12 minutes until they are lightly browned around the edges.

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