My friend Adi and I are going to have a choc chip cookie competition one of these days. We both think that our cookies are the best, but we all know that in this world (i.e. Illovo, Corlett Drive) there can there can only be one winner. The recipe that I have tried a few times and love, is this one (click on this link). The cookies come out good every time and not too chewy, which is what I really like. But today I decided to try a different recipe out just for fun and to see if they are better than the ones I swear by.
I found Liz’s Brown Butter Oatmeal Chocolate Chunk Cookies on Pinterest and decided to give them a whirl, my love handles also felt like chocolate biscuits and when they holla I come a running. I’ve never made brown butter cookies before and there is a little more preparation that goes into these in comparison to the ones I normally make, but I was up for the challenge.
They came out nice, but they are quite a sweet mouth full! Between the brown and white sugar and the choc chips you are pretty much eating an explosive does of sugary goodness that may pr may not give you diabetes. But I think that if you had to have more than 1 of these you might land up loosing a few of your pearly whites, which is never a good thing. Ever. Ever.
These cookies are good, but I prefer the ones I normally make and I’m definitely going into battle with those. Adi, you ready?
1/2 cup unsalted butter
1/2 cup sugar
1/2 cup loosely packed brown sugar
1 large egg
2 tsp vanilla extract
1 1/4 cup flour
3/4 cup oats (not quick-cook)
1/4 tsp salt
1/2 tsp baking powder
1 1/2 tsp cinnamon
1 cup chocolate chunks
Directions:
In a small sauce pan, heat the butter, whisking constantly until browned. Remove the saucepan from heat and continue to whisk for an additional 30 seconds. Set aside and let the butter cool completely.
In a mixing bowl, mix together the flour, baking powder, salt, cinnamon, chocolate and oats. Set aside.
Once the butter has cooled, mix it with the two sugars until combined. Mix in the egg and vanilla. Add the flour mixture and combine with hands until a dough forms. Chill in the refrigerator for 30 minutes.
Preheat oven to 375 degrees. Form dough into 1 1/2 inch balls and place 2 inches apart on a prepared baking sheet. Bake 10-12 minutes, or until the edges and bottoms are golden brown.
