BROWN BUTTER AND CHOCOLATE OATMEAL COOKIES
Brown butter adds extra deliciousness to these oatmeal chocolate cookies. Honestly, they are the best cookies I've eaten (store-bought or homemade)! Prepare the brown butter in advance because it will have to cool completely.
Provided by HappySideUp
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 50m
Yield 42
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over medium heat; cook, swirling the pan frequently, until the butter is browned, about 5 minutes. Pour browned butter into a bowl and set aside to cool.
- Preheat oven to 325 degrees F (168 degrees C).
- Beat browned butter, brown sugar, and white sugar together in a large bowl until smooth and creamy. Beat one egg into the butter mixture until smooth; add second egg and vanilla extract and beat again until smooth and uniform in color.
- Mix oats, flour, baking soda, and salt in a bowl; add to the browned butter mixture and stir to get a cookie dough. Stir chocolate chips into the dough. Drop dough by heaping teaspoonful onto baking sheets.
- Bake in preheated oven until edges and bottoms are golden brown, about 12 minutes. Cool on sheets for 10 minutes before transferring to wire cooling racks to cool completely.
Nutrition Facts : Calories 131.9 calories, Carbohydrate 18 g, Cholesterol 20.5 mg, Fat 6.2 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 3.6 g, Sodium 94.5 mg, Sugar 9.8 g
CHOCOLATE CHIP OATMEAL COOKIES
Provided by Food Network
Categories dessert
Time 40m
Yield about 36 cookies
Number Of Ingredients 13
Steps:
- Set 2 racks in the middle and upper thirds of the oven and preheat to 350 degrees F.
- In a medium bowl, stir the flour, baking powder, baking soda, salt, oats, and pecans together with a whisk or fork.
- In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips.
- Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.
BROWN BUTTER OATMEAL RAISIN COOKIES
These are hands down the BEST Brown Butter Oatmeal Raisin Cookies ever! Thick, chewy, and loaded with plump raisins.
Provided by Ashley Manila
Categories Dessert
Time 1h
Number Of Ingredients 15
Steps:
- Preheat oven to 350 (F). Line two large baking sheets with parchment paper; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, cream together the browned butter and both sugars until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, scraping down the sides as needed. Beat in the milk and the vanilla extract until combined.
- In a medium bowl, stir together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. On low speed, gradually beat the flour mixture into the butter/sugar mixture until just incorporated. Turn mixer off. Using a wooden spoon or strong spatula, stir the oats, raisins, and walnuts. into the cookie dough, stirring just until incorporated.
- Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving about 1 and 1/2 inches between so they have room to spread.
- Bake, one sheet at a time, in preheated oven for 10 to 12 minutes, or until cookies are golden and set at the edges and still slightly soft in the center. Repeat with all cookie dough.
- Cool cookies on baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
NO-BAKE CHOCOLATE OATMEAL COOKIES
These are wonderful, quick cookies. It is one of the first things I learned to "cook." You can add more or less oats (3 cups work best for me). I have found that the weather makes a difference on the consistency, its best to make them on a nice sunny day. Also, It is very important not to boil them for longer than one minute.
Provided by Jenny White
Categories Drop Cookies
Time 6m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Add the first six ingredients into a 4-quart sauce pan.
- Bring to a rolling boil and hold for 1 minute.
- Remove from heat.
- Add peanut butter into the hot mixture and stir until melted.
- Add in vanilla. (almond extract is good also, but I only use 1/2 teaspoon almond extract with 1 1/2 teaspoon vanilla extract).
- Mix in the dry oats until they are completely coated.
- Drop cookies by tablespoonfuls onto wax paper.
- Let cool until set.
- *Please remember that even if you do follow the recipe exactly, it doesn't always turn out just right. I've had these not set up for me or be hard and dry. But most of the time, the recipe is just right. I adjusted the sugar in the recipe by substituting 1/2 cup of white sugar for 1/2 cup brown sugar, this makes them more moist. I have also found that it makes a difference if you use quick cooking oats or old fashioned. In my experience it takes more old fashioned oats than quick cooking and I like the texture of the quick cooking better. When you make it a few hundred times like I have you learn a couple of things:) Also, Chunky peanut butter tends to make them more dry and crumbly.
BROWN BUTTER-OATMEAL CHOCOLATE CHIP COOKIES
These cookies have a more toothsome appeal thanks to the addition of browned butter, vanilla bean paste, and oats. The bonus: the dough can be made ahead of time and refrigerated for those moments when the craving hits. Just make sure to shape the cookies before refrigerating, and let come to room temperature before baking.
Provided by thedailygourmet
Time 35m
Yield 36
Number Of Ingredients 10
Steps:
- Melt butter over medium heat in a stainless steel saucepan (this is important so you can tell when the butter has browned.) Whisk frequently for several minutes. When you start to smell the nutty aroma of the butter browning, and see small browned bits at the bottom of the pan, immediately remove pan from heat and carefully pour browned butter into a large mixing bowl.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, oats, salt, and baking soda together in a bowl until well combined; set aside.
- Add both sugars to the bowl with the browned butter and beat with an electric mixer until smooth. Add eggs, 1 at a time, beating after each addition. Add vanilla bean paste and beat for 1 more minute. Add flour mixture in 3 batches, mixing well after each addition. Stir in chocolate chips.
- Using a 1 1/2 tablespoon spring-hinged scoop, scoop out dough and place 2 inches apart on the prepared baking sheet.
- Bake in the preheated oven until lightly browned, about 13 minutes. Transfer cookies to wire racks and allow to cool.
Nutrition Facts : Calories 156.9 calories, Carbohydrate 20.5 g, Cholesterol 23.9 mg, Fat 8.4 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 5 g, Sodium 107.1 mg, Sugar 13.8 g
OATMEAL COOKIES WITH BROWN-BUTTER ICING
Found in the Seattle Times - the recipe is courtesy of Joanne Miller of Westminster, Md, via The Baltimore Sun. Full of all the good stuff!
Provided by Busters friend
Categories Drop Cookies
Time 1h
Yield 60 cookies
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees.
- Sift together the flour and these dry ingredients: soda through cloves. Set aside.
- Using an electric mixer, cream together the butter, shortening and sugar until fluffy. Add the eggs and beat until mixture is light in color, then add the buttermilk.
- Stir the dry ingredients ito the butter mixture. Fold in the oats, raisins, walnuts and vanilla, blending well.
- Drop by rounded teaspoons onto greased cookie sheets. Bake for 12 to15 minutes.
- Meanwhile, make the icing: In a small saucepan, heat the butter over medium heat until golden brown, stirring occasionally. Remove from heat; stir in the powdered sugar and vanilla. Stir in enough water to make an icing of drizzling consistency and drizzle over warm cookies.
BROWN-BUTTER OATMEAL COOKIES
Steps:
- Melt 2 sticks butter over medium heat until browned, then cool. Beat the browned butter, 3/4 cup dark brown sugar and 3/4 cup granulated sugar until fluffy; beat in 1 teaspoon vanilla and 2 eggs. Whisk 2 1/2 cups flour, 3/4 teaspoon baking soda and 1 teaspoon salt, then stir into the butter mixture. Add 3/4 cup oats and 1 cup golden raisins and chill 30 minutes. Drop by tablespoonfuls and bake 12 to 15 minutes at 350 degrees.
More about "brown butter and chocolate oatmeal cookies food"
THE BEST BROWN BUTTER OATMEAL COOKIES - CHOCOLATE WITH …
From chocolatewithgrace.com
Reviews 11Estimated Reading Time 3 minsCategory CookiesTotal Time 1 hr 10 mins
- Brown the butter and let it cool back to room temperature and solidify. In a large bowl, cream together the brown butter, brown sugar, and granulated sugar. Beat in eggs and vanilla.
- In a separate bowl, whisk together the flour. cinnamon, salt and baking soda. Add the dry ingredients to the wet and stir together. Stir in rolled oats and chocolate chips.
- Roll the dough into 1 inch balls and chill for 30 minutes. Preheat oven to 350 F. Bake for 9-11 minutes or until just browned around the edges. Remove from oven and let cool on the cookie sheet for several minutes before removed to wire rack to cool completely.
BROWN BUTTER OATMEAL COOKIES WITH CHOCOLATE CHUNKS | …
From foodfaithfitness.com
5/5 (5)Total Time 25 minsCategory DessertCalories 130 per serving
- In a medium bowl, mix together the flour, oats, cornstarch, cinnamon, baking soda, and salt. Set aside.
- In a small sauce pan over medium heat, melt the butter. Stir it regularly to ensure even melting.
- Once the butter is melted, begin to stir it constantly. It will turn yellow, foam up and eventually begin to turn brown and smell nutty. Once it does this, remove it from the heat and pour into a large mixing bowl.
BROWN BUTTER OATMEAL COOKIES - BUTTERNUT BAKERY
From butternutbakeryblog.com
4.8/5 (17)Estimated Reading Time 7 minsServings 15Total Time 1 hr 12 mins
- Start by browning the butter. See my full post here on how to do so. Once browned, make sure to measure it out to exactly 3/4 cup. If you have too much, take out a couple tablespoons. If you don’t have enough, add a bit of water to level it off. Also make sure it’s no longer warm to the touch when adding it to the dough.
- In a large bowl, whisk together the cooled brown butter, brown sugar, eggs, and vanilla. It should be smooth and slightly thickened to a caramel color.
- Dump in the dry ingredients and fold the two together using a rubber spatula. Stop once the flour is fully absorbed (don’t over mix). If using mix ins, fold those in just before the flour is fully absorbed.
BROWN BUTTER OATMEAL CHOCOLATE CHUNK COOKIES
From figandoliveplatter.com
Estimated Reading Time 4 mins
BROWN BUTTER CINNAMON CHIP OATMEAL COOKIES - BAKER BY NATURE
From bakerbynature.com
5/5 (2)Category DessertCuisine CookiesTotal Time 29 mins
BROWN BUTTER OATMEAL CHOCOLATE CHIP COOKIES - I HEART ...
From iheartvegetables.com
5/5 (11)Total Time 30 minsCategory DessertCalories 166 per serving
- In a large skillet, melt the butter over medium heat. Continue to cook over medium heat, whisking occasionally, until the butter is golden brown in color, about 3-4 minutes. You should see little browned bits at the bottom. Remove from heat.
BROWN BUTTER CHOCOLATE CHIP COOKIES - TUTTI DOLCI
From tutti-dolci.com
Reviews 2Category DessertCuisine AmericanEstimated Reading Time 5 mins
- Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 5 minutes. Pour browned butter into a shallow glass bowl or glass measuring cup and chill in the freezer until solidified and the texture of room temperature butter, about 45 minutes to an hour.
- Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat solidified brown butter and sugars in a large mixer bowl at medium speed until creamy; beat in egg, egg yolk, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips. Cover dough and chill in the refrigerator for 2 to 3 hours.
- Preheat oven to 350°F and line two baking sheets with parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets. Top cookies with chopped chocolate, pressing gently to adhere.
- Bake, rotating pans halfway through, for 11 to 12 minutes, until edges are golden and set. Sprinkle cookies with flaky salt and let cool 10 minutes on baking sheets, then transfer to a wire rack and let cool completely. Store in an airtight container at room temperature.
BROWN BUTTER OATMEAL CHOCOLATE CHIP COOKIES - GLUTEN-FREE ...
From iowagirleats.com
5/5 (9)User Interaction Count 57Servings 21Category Dessert, Kid Friendly
- Add butter to a medium-sized skillet over medium heat. Melt butter then start gently swirling the skillet when the butter begins to sizzle. Continue swirling the skillet, scraping down the sides every now and again, until butter is deep golden brown in color, like maple syrup, 3-4 minutes. Be careful as it can quickly go from brown to burnt. Scrape brown butter into a dish then set aside to cool completely.
- Once browned butter has cooled, add it to the bowl of an electric mixer or a large glass bowl if using a handheld mixer. Add both sugars then cream until well combined. Scrape down the sides of the bowl then add the egg and vanilla and mix until egg is just combined. Scrape down the bowl then add flour, baking soda, and salt and mix until just combined. Add oats and chocolate then mix until combined. Cover dough then refrigerate for at least one hour (could refrigerate overnight.)
- Preheat oven to 350 degrees then line a half sheet pan with a silpat or parchment paper. Scoop 2 Tablespoons worth of dough into your hands then roll into a ball and slightly flatten. Sprinkle tops with sea salt then bake for 8-10 minutes or until cookies are golden brown around the edges. Let cool slightly before transferring to cooling racks to cool completely.
CHOCOLATE OATMEAL COOKIES | RECIPES - HERSHEYLAND
From hersheyland.com
Category TagsTotal Time 2 hrs
- Beat butter, granulated sugar and brown sugar in large bowl until light and fluffy; blend in eggs and vanilla. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, mixing well. Stir in oats and nuts. (Batter will be stiff). Drop by rounded tablespoonfuls onto ungreased cookie sheet.
- Bake 11 to 12 minutes or until set; cookies will be slightly moist in center. Do not over bake. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.
BROWN BUTTER OATMEAL CHOCOLATE CHIP COOKIES - HUMMINGBIRD ...
From hummingbirdthyme.com
Reviews 4Category CookiesCuisine AmericanTotal Time 456170 hrs 42 mins
- Using 1 cup of butter (237g/2 sticks), slice the each stick of butter into 8 thin slices. Save the remaining 2 Tbsp (about 30g), at room temperature, for the mixer.
- In a medium bowl, whisk together the AP flour, wheat flour, milk powder, baking powder, baking soda and salt. Set aside.
- Onto a parchment-or-buttered sheetpan, using a level large (3 Tbsp) medium (2 Tbsp) heaping Scoop, add scoops of dough to the pan, using all of the dough. You should be able to make 29 scoops. Cover with plastic wrap and store the scoops in the refrigerator for 18-24 hours (or longer if you’re patient enough – up to 72 hours).
EASY BROWN BUTTER OATMEAL CHOCOLATE CHIP COOKIES ...
From southernandmodern.com
5/5 (5)Total Time 27 minsCategory DessertsCalories 296 per serving
- Brown the butter: In a small stainless steel pan, heat 1 stick of butter stirring very frequently over medium-low heat until the milk solids in the butter brown. You need to be careful here, it is easy to burn the butter. The butter will go through a few phases, it will turn foamy, then the milk solids will separate, then it will smell slightly nutty, and then the milk solids will brown. Once the milk solids have browned, pour the browned butter into a heat-safe bowl to stop the browning. If you leave it in the pan the butter may burn. Let the butter cool in the bowl while you measure the rest of the ingredients.
- Flour mixture: In a large bowl, stir together 3/4 cups bread flour, 1 1/2 cups rolled oats, 1/2 teaspoon kosher salt, and 1/2 teaspoon baking soda. Stir in the 3/4 cup semi-sweet chocolate chips and 3/4 cup milk chocolate chips.
- Butter sugar mixture: In a medium bowl, thoroughly whisk together 5/8 cups brown sugar, 1/2 teaspoon vanilla extract, and browned butter.
BROWN BUTTER OATMEAL COOKIES [NUT FREE | GLUTEN FREE ...
From whatmollymade.com
5/5 (1)Category DessertCuisine AmericanCalories 204 per serving
- Start by browning the butter. Place the butter in a medium saucepan over medium heat and allow to melt completely. Once it’s melted, continue to stir constantly (it can burn quickly) for 5-8 minutes. It will start to bubble and foam then the milk solids will start to brown at the bottom of the pan and you’ll start to smell a nutty flavor. Once you see this, remove it from the heat and allow it to cool slightly then transfer it to the fridge to cool and firm a bit before you make the cookie dough.
- Once the butter is cooled, add it to a large mixing bowl with the brown sugar, granulated sugar, eggs and vanilla. Stir together until combined using a rubber spatula or wooden spoon.
- Add the oats, flour and baking soda and mix well. If you’re using the dark chocolate chips, add them here and mix to combine. Cover the dough with plastic wrap and place in the fridge for at least one hour or up to 3 days. I like to chill mine for 2-3 hours or overnight. Do not skip the chilling stage or the cookies will turn out flat.
BROWN BUTTER OATMEAL COOKIES WITH CHOCOLATE & WALNUTS ...
From theoriginaldish.com
Estimated Reading Time 4 mins
- Preheat the oven to 350°F. Add the walnuts to a skillet and roast for 8-10 minutes, or until browned and fragrant. Allow to fully cool.
- Meanwhile, add the butter to a 2 qt saucepan over medium heat. Let the butter melt. Turn the heat to medium-low and continue to cook until the butter is browned, swirling often, about 6 minutes. Once deeply golden brown (with dark brown speckles running throughout), turn off the heat and let the butter cool for a couple of minutes.
- Add the brown sugar, granulated sugar, honey, and browned butter to the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to combine. Add the eggs, one at a time, mixing on medium to incorporate. Mix in the vanilla extract.
- In a separate bowl, whisk the flour, salt, and baking soda together. In two batches, mix the dry ingredients into the wet. Use a rubber spatula to scrape down the sides and bottom of the bowl as needed to ensure all of the ingredients are incorporated well.
SOFT AND CHEWY BROWN BUTTER OATMEAL RAISIN COOKIES - CURLY ...
From curlygirlkitchen.com
Ratings 3Category DessertCuisine AmericanEstimated Reading Time 6 mins
- In a saucepan, melt the butter over medium heat. Continue to cook the butter for about 4-5 minutes, swirling occasionally to see the bottom of the pan, until the butter is very fragrant, and nutty, golden brown solids have formed on the bottom of the pan.Pour the brown butter, scraping up all of the browned bits, too, into a medium-sized mixing bowl, and let cool at room temperature for 30 minutes.
- After cooling the brown butter, add the granulated sugar and brown sugar, and mix vigorously with a wooden spoon for 1 minute.
- Separately, whisk together the flour, oats, salt, baking soda and cinnamon. Add the dry ingredients to the butter mixture, and stir together into a dough. Stir in the raisins, and, if desired, chopped pecans and chocolate chips.
BROWN BUTTER CHOCOLATE CHIP ZUCCHINI OATMEAL CUPS - FIT ...
From fitfoodiefinds.com
5/5 (4)Total Time 35 minsCategory SnackCalories 183 per serving
- First, preheat oven to 350ºF and spray a muffin tin with nonstick cooking spray. Alternatively, you can line the tin with muffin liners.
- Next, place butter in a small saucepan. Turn heat to medium/high to fully melt the butter. When the butter begins to caramelize, turn the heat off let sit in the pan until all butter has browned.
BROWN BUTTER BUTTERSCOTCH OATMEAL COOKIES
From twopeasandtheirpod.com
4.6/5 (5)Total Time 30 minsEstimated Reading Time 4 mins
- Preheat oven to 350 degrees F. Line two baking sheets with Silpat baking mats or parchment paper and set aside.
- Cut the butter into tablespoons. Place in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will foam and pop, so be careful. Continue to swirl the pan often. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color. Pour butter into a small bowl and cool to room temperature, about 20 minutes.
- While the brown butter is cooling, whisk together the flour, baking soda, salt, and cinnamon in a medium bowl. Set aside.
- In the bowl of a stand mixer, combine the browned butter with brown sugar and granulated sugar. Beat until creamy and smooth, about 3-4 minutes.
BROWN BUTTER OATMEAL SANDWICH COOKIES WITH CHOCOLATE ...
From alwayseatdessert.com
5/5 (2)Category DessertServings 12Total Time 456597 hrs 43 mins
- Brown the butter in a small, light-colored pan, stirring it frequently as it melts and then browns to ensure that it does not burn. (Watch this step-by-step video from Nielsen-Massey Vanillas to see exactly how to brown butter.) Once browned, immediately transfer the butter to a large, heat-safe bowl.
- Add both sugars and the vegetable oil to the bowl with the browned butter and whisk to combine.
BROWN BUTTER CHOCOLATE CHIP COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (39)Estimated Reading Time 8 minsCategory CookiesTotal Time 8 hrs
- Have a large flat heat-proof baking dish, such as a 9×13 inch pan, handy. Slice the butter into pieces and place in a light-colored skillet. The light colored helps you determine when the butter begins browning. Melt the butter over medium heat and stir or whisk constantly. Once melted, the butter will begin to foam. Keep stirring/whisking. After 5-7 minutes, the butter will begin browning and you’ll notice lightly browned specks begin to form at the bottom of the pan. It will have a nutty aroma. See photo above for a visual. Once browned, remove from heat immediately and pour into dish. Cover tightly, place in the refrigerator, and chill until solid, about 2-3 hours (or up to 1 day). A large flat dish, as opposed to a bowl, helps the butter solidify quicker.
- Remove solid brown butter from the refrigerator and spoon into a large bowl (or the bowl of your stand mixer). Using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the chilled brown butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until light in color and combined, about 2 minutes. Beat in egg, egg yolk, and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined, then beat in the milk on medium speed. The cookie dough will be thick. Add the chocolate chips and mix on low for about 5-10 seconds until combined. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2-3 hours and up to 3 days. Chilling is mandatory for this cookie dough or else the cookies will over-spread.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes as you preheat the oven. This makes the cookie dough easier to scoop and roll. (If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes.)
BROWN BUTTER MILKY WAY OATMEAL COOKIES - SALLY'S BAKING ...
From sallysbakingaddiction.com
5/5 (1)Category CookiesAuthor Ashley AthertonTotal Time 1 hr 45 mins
- Melt butter in a medium saucepan over medium heat. Stir constantly. Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Pour into a shallow dish and chill until it become solid, but still soft. (I left mine in the refrigerator for 1 hour and then set it out on the counter for 5 minutes to get back to room temperature.)
- With an electric or stand mixer fitted with a paddle attachment, cream the brown butter and sugars together on medium speed. Add the egg and vanilla, mixing well until combined.
- On slow speed, mix in the flour, baking powder, and salt. Manually stir in oats until the dough comes together. Chill dough for about 30 minutes.
BEST OATMEAL COOKIES - RECIPES - GO BOLD WITH BUTTER
From goboldwithbutter.com
- Preheat oven to 350°F. Line sheet pan with parchment paper.In bowl of stand mixer fitted with paddle attachment, or in large bowl with hand-held mixer, beat butter, brown sugar and sugar until creamy, about 2-3 minutes.
- Add eggs and vanilla and mix until well combined.In medium bowl, combine flour, baking soda, salt, and cinnamon.
- Then, add oats and mix until just combined.Drop by rounded tablespoons onto prepared sheet pan, spacing about 2 inches apart.
BROWN BUTTER OATMEAL CHOCOLATE CHIP COOKIES - TWO PEAS ...
From twopeasandtheirpod.com
4.5/5 (2)Total Time 1 hr 10 minsCategory Cookies, DessertCalories 216 per serving
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