This was the last thing I cooked with Ted before I left DC (ok, except a box of brownie mix…), and, as usual when he and I cook, I botched it slightly, but they came out delightfully anyway!

Ingredients:

• 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
• 1 – 2 tablespoons milk, if dough is crumbly (optional)

In a small saucepan, heat the butter over medium-low heat. Stir frequently and cook until the butter is brown, bubbly, and has little brown bits floating in it. It should smell a bit nutty. Remove from heat and cool to room temperature.

Cooling goes faster out of the hot pot.

In a medium bowl, combine the flour, salt, baking powder, oats, and cinnamon. Stir together, then set aside.

Put the cooled butter in a large bowl and whisk in the sugars, stirring until smooth.

Add the egg and vanilla and whisk again.

Stir in the dry ingredients, adding the milk if necessary to get all the dry goods incorporated – I think we added just a tiny bit.

Fold in the chocolate chips and refrigerate dough for 30 minutes. We had really big chunks of chocolate, so just put them in once the dough was on the pans.

Preheat the oven to 375 degrees. Form the dough into 1 1/2″ balls and place them 2″ apart on a nonstick baking pan.

If you haven’t added your chocolate yet, this is the time!

Bake the cookies 10-12 minutes, until the bottoms are golden, and let cool before serving.

I read 375 degrees, but what came out of my mouth was 275, so these cookies were in the oven a whole lot longer, and may not have had quite the texture that one cooked at the right temperature would have.

They still tasted great, and they have oats so they’re basically health food!

Brown Butter Oatmeal Chunk Cookies

From How Sweet It Is.

• 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
• 1 – 2 tablespoons milk, if dough is crumbly (optional)

In a small saucepan, heat the butter over medium-low heat. Stir frequently and cook until the butter is brown, bubbly, and has little brown bits floating in it and a nutty smell. Remove from heat and let cool to room temperature.

In a medium bowl, combine the flour, salt, baking powder, oats, and cinnamon. Stir together, then set aside.

Put the cooled butter in a large bowl and whisk in the sugars, stirring until smooth. Add the egg and vanilla and whisk again. Stir in the dry ingredients, adding the milk if necessary to incorporate all the flour. Fold in the chocolate chips and refrigerate dough for 30 minutes.

Preheat the oven to 375 degrees. Form the dough into 1 1/2″ balls and place them 2″ apart on a nonstick baking pan. Bake the cookies 10-12 minutes, until the bottoms are golden, and let cool before serving.