Brown-Butter Oatmeal Cookies

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Cookie heaven. The brown butter really adds a great depth of flavor to this traditional cookie. For the holidays, I added dark and green/red/white chocolate chips (omitted raisins. I made two batches - the first refridgerating as noted. Pressed for time on the second batch, I skipped the refridgeration and found the dough much easier to work with and the cookies cooking nicely. Would recommend that as well as a dash of salt on top of the dough before going in to the oven. Yum!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very easy and tasted wonderful. A simple, basic cookie, with intense flavor.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These are sooooo good! As for 12 minutes being too long, all ovens cook at different temps and times. Especially on cookies, watch them and take them out of the oven a minute or so before you think they're done...perfect every time!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I thought the batter tasted better than the end result. The brown butter gave the batter a caramel flavor. However, after the cookies were done they just tasted dry and plain and the caramel flavor was gone. Maybe 12 minutes of baking was too long.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I don't give 5 stars very often, but these are really good, primarily because of the browned butter. It lends butterscotch undertones that are wonderful. Be very careful when browning the butter. Don't use a non-stick pan. You need to be able to see when the bits in the butter brown and you can't do that with non-stick. It browns really fast, so don't leave the stove or take a phone call. The butter will melt, then foam, then start to turn honey colored. When the bits in the bottom are dark brown, take it off the stove immediately and put in another container to cool. The butter will smell nutty. Browning the butter is key to this recipe. I then made these in a bowl, instead of a mixer, since you don't have to cream the butter and sugar. I used a 2 T. scoop and got about 34 cookies. Make sure to not overbake. They are very tasty. The oatmeal gives the cookie some toothiness and the raisins give a little texture. These are a winner and really quick to make.