Eat Happy: Brown Butter Oatmeal Chocolate Chip Cookies

It's three hours until Friday, and I know I'm going to forget to post this tomorrow in the midst of the work day. So, I'm giving you the tastiest, melt in your mouth treat for the weekend a little bit early. I don't know about you, but after trying to eat healthy all week long, I am always looking for some type of new treat to experiment come the weekend. 

For that reason, I've decided to start a new weekly (unless I forget) blog post: Eat Happy.

My mouth is watering just looking at these pictures, and I wish, oh how I wish, that I didn't down these as fast as I did. Then I could maybe feast on a small morsel as I type about its goodness. Instead, my tummy is grumbling... 

Brown Butter Oatmeal Chocolate Chip Cookies

Oh yeah, butter is even better when it's brown.

Thou shalt not judge my dirty oven. I'm renting. The oven is actually the least of my worries.

Brown Butter Chocolate Chip Cookies via How Sweet It Is

makes about 15-18 cookies

1/2 cup unsalted butter

1/2 cup granulated sugar

1/2 cup loosely packed brown sugar

1 large egg

2 teaspoons vanilla extract

1 1/4 cup all-purpose flour

3/4 cups rolled oats

1/4 teaspoon salt

1/2 teaspoon baking powder

1 1/2 teaspoons cinnamon

1 cup chocolate chunks

optional: 1- 2 tablespoons milk, if dough is crumbly

Heat a small saucepan over medium-low heat and add butter. Whisking constantly, cook butter until bubbly and until small brown bits appear on the bottom of the pan – about 5-6 minutes. Watch closely and immediately remove the butter from the heat, whisking for an additional 30 seconds or so. Set aside and let cool COMPLETELY. Note: It does not need to solidfy at all, but it should not be warm to the touch.

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

Once butter has cooled, add to a large bowl. Whisk in sugars, stirring until smooth. Add in egg and vanilla, whisking until smooth once again. Slowly begin to stir in dry ingredients, using your hands if necessary (I always do) to bring dough together. If you find that the dough still won’t come together, add in milk 1 tablespoon at a time (I rarely have to do this.) Fold in chocolate chips, distributing them evenly. Refrigerate dough for 30 minutes.

Preheat oven to 375 degrees F. Using an ice cream scoop or your hands, form dough into 1 1/2 inch balls. Place about 2 inches apart on a nonstick baking sheet, then bake for 10-12 minutes, or until bottoms and edges are golden. Let cool before serving.