Brown Butter Chewy Oatmeal Cookies

"Raisin cookies that look like chocolate chip cookies are the main reason I have trust issues." ~Unknown

Chocolate oatmeal cookie? Ummm... Nah!

Chocolate oatmeal cookie? Hooeee! Yes!

I baked  2  two kinds of oatmeal cookies. One has raisins (personally requested by my husband) and the other has chunks of chocolate (of course, personally requested by the baker). 

I intentionally made the chocolate chunky for me to distinguish the real chocolate from the raisins. It is not that I hate raisins but I've been deceived on quite sometime by the famous oatmeal raisin cookies as it looks like choco chip cookies!!! Urrrgggh! And just to be sure... and not to be cheated in my own show, I used chunks of chocolate instead of chocolate chips.

This is my first brown butter experience.. and I must admit, the rumors are all true... this brown buttah makes cookies a lot bettah! Promise! The rich nutty aroma takes the cookies to a whole other level. Sophisticatedly yummy!!!

INGREDIENTS:

Chunky Chocolate Oatmeal cookies:

1 1/4 cup all-purpose flour

3/4 cup rolled oats

1/2 cup unsalted butter

1/2 cup granulated sugar

1/2 cup loosely packed brown sugar (I used muscovado sugar)

1 large egg

1/2 tsp baking powder

2 tsp vanilla extract

1/4 tsp salt

1 tsp cinnamon

1 cup chocolate chunks

Raisin Oatmeal cookies:

1 1/4 cup all-purpose flour

3/4 cup rolled oats

1/2 cup unsalted butter

1/2 cup granulated sugar

1/2 cup loosely packed brown sugar (I used muscovado sugar)

1 large egg

1/2 tsp baking powder

2 tsp vanilla extract

1/4 tsp salt

1 tsp cinnamon

1/2 cup raisins

DIRECTIONS:

Chunky Chocolate Oatmeal cookies:

1. Heat a small skillet over medium heat, melt the butter, stirring constantly. Cook it until bubbly and until small brown bits appear in the bottom of the pan. Watch closely and remove immediately from heat. 

2. Transfer the butter to a heat-proof bowl and continue to stir for a couple of seconds. Set aside and let it cool completely... and when I say completely, it should not be warm to the touch.

3. In a bowl, combine flour, oats, baking powder, cinnamon and salt. Mix then set aside.

4. Once butter has completely cooled, combine the granulated sugar and brown sugar. Stir until smooth.

5. Add in eggs and vanilla. Whisk until smooth again.

6. Slowly stir in the flour-oats mixture until just combined.

7. Fold in the chunks of chocolate, distributing them evenly.

8. Refrigerate for 30 minutes.

9. Preheat oven to 375 degrees F or 190 degrees C.

10. Using an ice cream scoop or hands, form dough into balls, about 1 1/2 inch. 

11. Place onto prepared cookie sheet and arrange them 2 inches apart.

12. Bake for 10-12 minutes until edges and bottoms are golden. Let it cool before serving.

Raisin Oatmeal cookies:

Repeat the procedure above, just replace the chocolates by raisins (step#7).

Bon Appetit!

Yield: about 40 cookies

Happy day always,

Rhea