I don’t know if I’ve just been living under a rock, but the whole brown butter concept is still relatively new to me. The idea of keeping butter on the stove just until the milk solids begin to brown to add a nutty flavor is definitely intriguing, but I could never decide what I would do with the butter once I browned it. Of course there are tons of recipes floating around out there, but I kind of wanted to do my own thing, so I just put off my brown-butter making until inspiration hit.
Which it did about 1 pm yesterday as I was eating a bowl of oats. I decided to toast a cup of oats, brown a a little butter, and toss in some brown sugar (keeping with the theme, I guess) and white whole wheat flour (my absolute favorite baking ingredient these days) and see what happened.
I’m really happy with the results. These cookies aren’t overly sweet, but they have a nice complexity from the vanilla, oats, butter, and brown sugar. I don’t really want to make them again soon because of how easy it is to eat way too many of them, but they’re great to give away!
1 3/4 sticks (14 tbsp) butter
1 cup old fashioned oats
1 cup firmly packed brown sugar
2 tsp vanilla
1 1/2 cups white whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
Preheat the oven to 350.
Spread the oats on a jelly roll pan and cook until slightly browned (about 10 minutes), stirring every few minutes (keep a close eye on them, they can burn fairly quickly). Remove and set aside. Whisk the flour, baking soda, and salt together in a medium bowl and set aside.
Place the butter in a medium saucepan over medium heat. Cook, stirring frequently, until light brown (if any turns black, it will be bitter and not good). Let cool, then pour into a mixing bowl. Add the brown sugar and beat until evenly mixed. Beat in the vanilla and egg, then add the oats. Finally, stir in the flour mixture and mix until combined.
Roll the dough, 1 tbsp at a time, into a small ball between your palms, then flatten slightly and place on a Silpat or parchment-lined cookie sheet. Bake for 8-10 minutes, or until just set (be careful not to over-bake!)