Brown Butter Cinnamon Chip Oatmeal Cookies

• Vegetarian

• Produce

  • 1/2 tsp Ginger, ground

• Refrigerated

  • 1 Egg + 1 egg yolk, large

• Condiments

  • 2 tbsp Molasses

• Pasta & Grains

  • 1/2 cup Oats, quick-cooking

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1/2 cup Brown sugar, light packed
  • 1 tsp Cinnamon
  • 1 cup Cinnamon chips
  • 1/8 tsp Cloves, ground
  • 1/2 tsp Cornstarch
  • 1/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 8 tbsp Butter, unsalted

Found on bakerbynature.com

Description

Directions

• Place the butter in a small sauce pan over medium-heat and cook for about 4 minutes – stirring frequently – or until the butter has completely melted and taken on a golden brown hue. Remove from heat and pour the butter into a small heatproof bowl. Place the bowl in the refrigerator (or freezer) and bring the butter back to room temperature. I suggest stirring the butter every 30 minutes or so with a rubber spatula, so ensure even cooling. *You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation.
• Once the butter is at room temperature…
• In a large mixing bowl combine the flour, oats, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, and cloves; set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment - or in a large bowl using a handheld mixer - combine the browned butter and sugars; beat on medium speed until light and fluffy; about 5 minutes. Beat in molasses and vanilla.
• Add in the egg and egg yolk, one at a time, beating well after each addition.
• Slowly add the dry ingredients into the wet mixture, beat on low until just combined; about 25 seconds. Using a rubber spatula, fold in cinnamon chips. Cover the bowl with plastic wrap and refrigerate for one hour.
• When ready to bake, preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper or silicon baking mats.
• Scoop 2 tablespoon sized balls of dough out, roll them into balls, and place on prepared baking sheet. Repeat with all dough, leaving 2 1/2 inches in between cookies (they spread a lot!). Bake in preheated oven for 9 minutes, or until set at the edges but still slightly jiggly in the center.
• Allow cookies to cool 5 minutes on the baking sheet before transferring to wire rack to cool completely.

Nutrition