Tuesday, June 18, 2013

Burnt butter and brown sugar oatmeal cookies

My house has the insulation capacity of a cardboard box, so winter nights are always a struggle. There is one very simple way of combating this of course - baking. Lots and lots of baking!

With a lack of after dinner treats in the house, I decided last night to bake cookies. And what a delicious snack they were! Chewy and rich, I struggled to finish two of them (not normal biscuit eating behaviour in these parts).



Ingredients:
1/2 cup (about 125g) unsalted butter
1/4 cup granulated sugar
1/4 cup loosely packed brown sugar (if you want to make these sweeter, add more brown sugar...)
1 large egg
2 teaspoons vanilla extract
1 1/4 cups plain flour (wholemeal is best, but whatever you have on hand)
3/4 cup rolled oats
1/4/ teaspoon salt (or less if you only have used salted butter)
1/2 teaspoon baking powder
2 teaspoons cinnamon
3/4 cup dark chocolate chips

Directions:
Melt the butter in a small saucepan of medium heat, stirring occasionally. You want to burn the butter slightly - you will smell a difference; a nuttiness to the aroma, and you will see the colour rapidly change. The main way I tell when it's ready is when the 'frothiness' of the boiling butter subsides, and becomes thin again, then it's ready! Make sure you keep an eye on it though - it's easy to over-do it. Take off the heat immediately and let cool.

In a small bowl whisk together the flour, salt, baking powder, oats and cinnamon. Set these aside.

Once the butter has cooled, pout into a large bowl. Gradually whisk into this the two sugars until smooth. Add the egg and vanilla, whisking again until smooth. Gently stir into this the dry ingredients until completely incorporated and you have a sticky, dough-like mixture. Fold in the chocolate chips and then refrigerate for half an hour.

Take this time to get some tea happening...
Pre-heat the over to 190 degrees C. 
Make the couch cosy for some quality biscuit time.
Cue up a good half hour show to fill in this waiting gap.

Form the dough into 3cm balls and press slightly flatter with your hands. Place the cookies about 2cm apart on a baking tray lined with greaseproof paper and bake for 10-12 minutes, or until bottom and edges are golden.

Remove from the oven and cool completely on the baking tray before removing and devouring!

Makes about 16 or so cookies.
Store in an air-tight container for up to 5 days (assuming they last that long!).

[adapted from a recipe from What Megan's Making]


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