Now that Owen is in preschool, I have two solid hours to be productive on Tuesdays, and three and a half on Thursdays because he does play group afterwards. Miles gets some one on one time, then he naps and I work away.
Last Thursday I baked. Well, first I browned some butter, then I baked. It’s not very often I get to bake in a quiet kitchen and I have to tell ya it was heavenly.
Just like these Browned Butter Pumpkin Oatmeal Chocolate Chip Cookies (that’s a mouthful!). They’re big and soft, and a little cakey. I love cakey cookies! And the browned butter just gives them this extra rich, nutty flavor. Seriously love browned butter. And pumpkin. The pairing of the two is great.
And once I was done baking cookies, I continued to be productive. I turned on the tele, folded laundry and ate about a dozen warm cookies. Can ya blame me?
Browned Butter Pumpkin Oatmeal Chocolate Chip Cookies
In a medium saucepan melt butter over medium heat. Whisk frequently and continue to cook butter until brown specks start to appear and butter starts to smell nutty. Remove from heat and let cool slightly.
Mix flour, baking powder, soda, cinnamon, and salt together and set aside.
In a stand mixer, beat browned butter, sugar, egg, and vanilla together until creamy. Slowly beat in pumpkin. Slowly mix dry ingredients into the wet ingredients.
Stir in oats, then chocolate chips.
Using a cookie scooper, scoop dough onto parchment lined baking sheets. Bake at 350 for 9-11 minutes. 10 was the magic number for me.
Okay, is it browned butter or brown butter? I see it used differently all the time and really have no clue which is correct. In my head I think, “well the butter is browned so it should be called browned butter ____ ” ( for whatever it is you’ve made) right? Does it even matter? Whether it’s browned or brown, the butta is goo–ood.
For now, I’m sticking with browned.
‘Cause it’s the browned butter (plus the vanilla bean paste) that makes these babies pretty irresistible!
I used Smitten Kitchen’s Infinitely Adaptable Blondie recipe and used browned butter and vanilla bean paste in the batter instead of the regular butter and vanilla. It’s a really basic, really easy recipe and you can add any of your favorite mix ins to it. I stuck with chocolate chips, got a little crazy and through in some white chocolate chips too.
If you’re looking for a weekend indulgence, make these. And eat them while they’re still warm with a big glass of milk. Wear your stretchy pants and have a great weekend.
Browned Butter Vanilla Bean Blondies
Blondie bars, rich with browned butter and vanilla bean flavor, and loaded with white and chocolate chips.
In a small saucepan, heat butter over medium-high heat. Whisk butter constantly until melted and begins to bubble. Continue to stir until it turns to an amber brown color. Remove from heat and let cool for five minutes.
Pour butter into the bowl of a stand mixer. Beat in brown sugar, egg, and vanilla bean paste until smooth and creamy. Mix in dry ingredients. Stir in white and chocolate chips.
Spread into a lightly greased 8X8 inch square pan and bake at 350 for 20-25 minutes.
The last few days have been a bit of a whirlwind. After church on Sunday I was torn between two things: taking a much needed nap (which I never do) or making some cookies (which I always do). I opted for making cookies. Cookies with some browned butter. I know I’m a little late to the “browned butter” train, but I seriously love its flavor. It adds a richness to cookies that I love. And the smell of the butter browning? Yeah, it’s amazing.
I’ve played with browned butter in these awesome cookies and this savory quinoa salad and decided to go the cookie route again, and give it a try in one of my favorite cookies: oatmeal chocolate chippers. But with dark chocolate chips.
Get browning some butter peeps, make some cookies and sink your teeth in.
‘Cause these babies are oh…so…good!
Browned Butter Oatmeal Dark Chocolate Chip Cookies
rich browned butter adds depth to dark chocolate oatmeal cookies
Preheat oven to 350. Line baking sheets with parchment paper and set aside.
Melt butter in a heavy-bottomed saucepan over medium heat, stirring constantly. Continue stirring as butter begins to simmer and foams up. Continue until butter turns a dark amber color and brown specks appear at the bottom of the pan (you will see them as you continue to whisk). Once browned (and be careful not to burn) remove from heat and let cool.
Meanwhile, mix flour, soda, salt and cinnamon in a medium bowl and set aside.
Once cooled slightly, pour browned butter into the bowl of a stand mixer. Beat in sugars for several minutes until creamy. Add eggs and vanilla and beat for another minute or two.
Stir in dry ingredients with a wooden spoon. Add dark chocolate chips and oats. Spoon by heaping tablespoon onto prepared baking sheets. Bake for 10 minutes, or until edges slightly brown. Let cool for several minutes before transferring to a cooling rack.