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
BROWN-BUTTER CHOCOLATE OATMEAL
Adding a few tablespoons of unsweetened cocoa powder to your morning oatmeal turns a quotidian breakfast into something unexpectedly complex and bittersweet, while browning the butter adds a nutty richness. You can adapt this recipe to work in your slow cooker or pressure cooker, if that's your preference. Just brown the butter and oats first, then whisk the cocoa into the boiling water until no lumps remain, and proceed as you usually do. For something a little mellower, substitute whole milk, nut milk or coconut milk for up to half of the water.
Provided by Melissa Clark
Categories breakfast, grains and rice
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan, melt butter over medium heat. Let cook, swirling occasionally, until it turns deep golden brown and smells nutty, 2 to 4 minutes. You'll know it's close when the bubbling quiets down as the moisture cooks off. Add oats and sauté until they turn golden at the edges, 2 to 4 minutes. Scrape oats and butter into a bowl and reserve.
- To the same pot (no need to rinse it out first) add 4 1/2 cups water and bring to a boil. Add cocoa powder and whisk well to dissolve lumps. Whisk in buttered oats and salt.
- Lower to a gentle simmer. Let cook, stirring occasionally, until done to taste, 25 to 30 minutes. Turn off the heat, cover the pot, and let sit for 5 minutes. Check the thickness; thin with boiling water if needed. Stir in sweetener to taste and serve with toppings of your choice.
BROWN BUTTER STEEL-CUT OATMEAL
Make this steel-cut oatmeal recipe in the Instant Pot. Browning them in butter gives the oatmeal a toasty, rich flavor.
Provided by Coco Morante
Categories Oatmeal Breakfast Oat Instant Pot Pressure Cooker Quick & Easy
Yield Serves 4
Number Of Ingredients 6
Steps:
- Select Sauté on the Instant Pot and melt the butter. Add the oats and sauté, stirring often, for about 5 minutes, until aromatic and lightly toasted. Add the water and salt and stir to combine, making sure all of the oats are submerged in the liquid.
- Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Porridge settingand set the cooking time for 12 minutes at high pressure.
- Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir the oatmeal to incorporate any extra liquid.
- Ladle the oatmeal into bowls and serve with brown sugar and cream.
- Variations
- Apple cinnamon: Stir in 1 apple, chopped, and 1/2 teaspoon cinnamon with the water.
- Pumpkin spice: Stir in 1 cup pumpkin puree, 1/4 cup maple syrup, and ¾ teaspoon pumpkin pie spice with the water.
- Peanut butter-banana: Stir 1/4 cup creamy peanut butter into the finished oatmeal. Top each serving with banana slices.
- Blueberry almond/pecan: Top each serving with a handful of fresh blueberries, a scattering of toasted sliced almonds or pecans, and a drizzle of honey.
- Savory sesame soy: Omit the salt. Stir in 2 tablespoons soy sauce and add 1/2 teaspoon toasted sesame oil with the water. Serve topped with a fried egg.
CHOCOLATE OATMEAL
A nice change from flavoring or sweetening your oatmeal with brown sugar or maple syrup. This is a real treat for kids and kids-at-heart.
Provided by Roosie
Categories Breakfast
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Heat milk and a pinch of salt in a small saucepan over medium heat until begining to simmer.
- Reduce heat and add oats, cocoa and sugar.
- Simmer over low heat, stirring occasionally until thickened.
- If you want your oatmeal thick or watery, this is where you determine the consistency- don't stop until it's pretty much at the consistency you would like.
- Cover and let sit for about 5 minutes (this cooks the oatmeal more thoroughly).
- Remove cover, stir and serve.
- Garnish with chocolate chips, nuts, and/or fruit if desired.
Nutrition Facts : Calories 350.3, Fat 12.1, SaturatedFat 6.3, Cholesterol 34.2, Sodium 122.8, Carbohydrate 49.2, Fiber 5.3, Sugar 8.8, Protein 14
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.
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