Category Archives: brown butter

Oatmeal Raisin Cookies

Oatmeal Raisin CookiesI have baked with oats a fair amount over the last few years. Granola, baked oatmeal, gluten-free vegan chocolate chip cookies, graham crackers, oatmeal creme pies, jam squares—I’ve made them all, but the most iconic oat dessert of all, the Oatmeal Raisin Cookie, has eluded me.Oatmeal Raisin CookiesOh, I’ve tried. Of course I have. But, prior to this, every oatmeal cookie that has come out of my kitchen has been disappointingly flat in both appearance and flavor, and I’ve had a bit of a complex about it. I mean, is it so wrong to want a thick, chewy cinnamon-scented cookie with toasty oats and raisins with actual flavor and texture???

Well, no. No, it is not.Oatmeal Raisin CookiesEnter my dream Oatmeal Raisin Cookies, the results of years of boredom and frustration and some concentrated testing. They take a little longer to prepare than your average oatmeal cookie, but that’s because you’re adding big flavor and texture you just can’t get otherwise.

  • I toast my oats because toasted oats have an incredible nutty flavor and crispness that regular oats do not. The process takes all of five minutes and makes a huge difference in the final product. Oatmeal cookies should have big oat flavor!
  • Nothing is worse than a tough, waxy raisin in an otherwise great cookie. I like to ensure that my cookies will be studded with plump, flavorful raisins by giving them a quick soak in boiling water. This step is hands-off, but makes the final cookies extra chewy and delicious and has the added benefit of keeping them from drying out after a day or two.
  • Most oatmeal cookie recipes call for creamed softened butter to aerate the dough, but melted butter generally produces chewier results. We want chewy cookies, do we not?! You could just use plain melted butter here, but I like to take it a step further—brown butter, y’all. That depth of flavor cannot be matched!Oatmeal Raisin CookiesOatmeal Raisin Cookies
  • This dough is sweetened with only dark brown sugar for both flavor and texture. The molasses in brown sugar helps these cookies stay soft and chewy for days.
  • I swapped some of the usual baking soda for baking powder, which is 4x weaker. Using equal volumes of both leaveners means that we get results that spread out less and puff up more.
  • I chill this cookie dough (and most of my others) because cold dough spreads less in the oven. We want thick cookies, not flat ones!Oatmeal Raisin CookiesOatmeal Raisin Cookies

The cold dough is scooped and rolled in two-tablespoon increments before being baked for 11-13 minutes, or until they look just slightly underdone. They’ll finish cooking as they cool, and the centers will stay soft and chewy.Oatmeal Raisin CookiesY’all! Are those not the most delicious-looking Oatmeal Raisin Cookies you’ve ever seen? Because those are the most delicious-looking Oatmeal Raisin Cookie I’ve ever seen. The best I’ve ever eaten, too–thick, rich and chewy with big hits of molasses and cinnamon, and all those toasty, buttery oats and raisins, of course!Oatmeal Raisin CookiesLike I said, they’re the Oatmeal Raisin Cookies of my dreams. (And maybe now your dreams, too.)Oatmeal Raisin Cookies

Oatmeal Raisin Cookies
makes about 2 dozen

1 1/2 cups raisins
water
3 cups old-fashioned oats
1 cup (2 sticks) unsalted butter
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 1/3 cups dark brown sugar, packed
2 large eggs, room temperature
1 1/2 teaspoon pure vanilla extract

Plump the raisins. Place raisins in a small saucepan and cover with water. Heat over medium-high heat until it simmers, then remove from heat and set aside.

Toast the oats. Heat a large dry skillet over medium heat. Add oats and toast, stirring constantly, for 5-7 minutes or until fragrant with some darker pieces. Remove to a bowl. Set aside.

Brown the butter. Place butter in a light-colored saucepan over medium heat. Let butter melt. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 5-7 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat and immediately pour the brown butter into a large mixing bowl. Let cool a few minutes.

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

Whisk dark brown sugar into brown butter. Add eggs one at a time, whisking to combine, followed by vanilla. Mix in flour mixture. Use a silicone spatula or wooden spoon to fold in toasted oats, followed by raisins. Cover cookie dough with plastic wrap and chill at least 2 hours or up to 3 days.

Preheat oven to 350F. Line two rimmed baking sheets with parchment paper or silicone baking mats. Set aside.

Scoop dough in 2 tablespoon increments and roll into balls. Set at least 2 inches apart on prepared pans. Bake 11-13 minutes, rotating pans top-to-bottom and back-to-front at the 6 minute mark.

Let cookies cool on their pans for 7-10 minutes before removing to a rack to cool completely. Repeat dough rolling and baking until all dough is used.

Cookies may be kept in an airtight container at room temperature for up to a week.Oatmeal Raisin CookiesOatmeal Raisin CookiesOatmeal Raisin Cookies

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Cheesecake Blondies

Cheesecake BlondiesI have been debating for three days whether or not I should post these Cheesecake Blondies or use Independence Day as a “free pass” to take a rare blog day off.Cheesecake BlondiesCheesecake Blondies won out though, because they are the perfect treat to sink your teeth into while you watch the fireworks. Creamy cheesecake and chewy brown butter blondie in near-equal layers? Sign. me. up.Cheesecake BlondiesAnother great thing about these blondies? They are super easy to make and bake up in just 25 minutes!Cheesecake BlondiesThe most difficult part of making Cheesecake Blondies is waiting for them to chill. Those three hours can seem eternal, but they are completely necessary—nobody likes warm cheesecake.Cheesecake BlondiesOnce the chill time is up, slice up the blondies and revel in their cuteness. Chocolate chips have a way of making things more adorable, don’t they?Cheesecake BlondiesMake a batch of Cheesecake Blondies for your holiday cookout or pack a box into a cooler and take them on the go! You and your friends and family will love the combination of tangy cheesecake and sweet, brown buttery blondie ❤ Cheesecake BlondiesHappy Fourth of July!Cheesecake Blondies

Cheesecake Blondies
makes one 8- or 9-inch square pan, about 9-16 blondies

Blondie Batter:
1/2 cup unsalted butter
1 cup light or dark brown sugar, packed
1 large egg, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour
pinch of Kosher or sea salt
1 cup semisweet chocolate chips + more for scattering

Cheesecake:
8 ounces (1 brick) full-fat brick-style cream cheese, room temperature
3 tablespoons granulated sugar
1 large egg
1 teaspoon pure vanilla extract

Preheat the oven to 350F. Line an 8- or 9-inch square baking dish with foil and grease lightly. Set aside.

Brown the butter. Place butter in a light-colored saucepan over medium heat. Let butter melt. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 5-7 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat and immediately pour the brown butter into a large mixing bowl.

Add brown sugar to the brown butter and stir to combine. Whisk in egg and vanilla. Use a silicone spatula to stir in flour and salt, scraping down the bowl as needed. Fold in chocolate chips. Spread batter into prepared pan. Set aside.

Make cheesecake. In a medium mixing bowl, use an electric mixer to beat cream cheese until fluffy. Mix in sugar, followed by egg and vanilla. Pour on top of blondie batter and smooth to the edges of the pan. Scatter additional chocolate chips over the top.

Bake for 20-25 minutes, tenting with foil at the 15 minute mark or if anything begins browning too quickly. Blondies are ready when the cheesecake just barely jiggles when the pan is jostled. Let cool in the pan on a rack until they reach room temperature. Refrigerate for 3 hours or until completely cold.

Use foil overhang to lift blondies out of the pan. Carefully peel off foil. Use a large, sharp chef’s knife to slice bars, wiping the blade clean between cuts. Serve.

Leftover Cheesecake Blondies will keep in an airtight container in the refrigerator for up to a week. For best storage, separate layers with wax paper.Cheesecake Blondies

Brown Butter Chocolate Chip Scones

Brown Butter Chocolate Chip SconesI put a poll on my Facebook page late yesterday afternoon because I couldn’t decide which of two brown butter chocolate chip recipes I should post to the blog today. The options were Cheesecake Blondies and these Brown Butter Chocolate Chip Scones, and while it was a tight poll, Team Scone ultimately reigned supreme.

For those who might prefer cheesecake over scones, don’t fret—that recipe will make its debut soon. I don’t know about you, but I can’t imagine ever being tired of brown butter and chocolate…Brown Butter Chocolate Chip Scones
…especially when they’re folded into a simple dough, sliced into wedges, and baked into the very best chocolate chip scones I’ve ever had. Y’all, these are ridiculous. Ri-di-cu-lous.Brown Butter Chocolate Chip Scones
They’re soft and fluffy with crunchy edges and crispy caramelized sugar on top! Oh, and the depth of brown butter and just the right amount of mini chocolate chips ❤ I’m not much of a chocolate for breakfast gal, but these scones could easily convince me otherwise!Brown Butter Chocolate Chip Scones
The idea for these Brown Butter Chocolate Chip Scones has been floating around in my head and my “to bake” list for some time now—probably since I made the biscuits for last summer’s Brown Butter Strawberry Shortcakes. In fact, this recipe is quite similar to that one. It starts with brown butter that’s chilled until solid before being cut into dry ingredients.Brown Butter Chocolate Chip Scones
Half-and-half is the main liquid ingredient here; its extra fat helps make up for any moisture the butter may have lost during the browning process. An egg yolk helps with this, too. It may seem like an afterthought—what can one lone egg yolk really do in a scone recipe?—but it makes a huge difference in terms of texture and shelf-life. Where most scones begin to dry out by the end of the day they’re made, these stay surprisingly tender and fluffy into day two. I love how the tops lift right off!Brown Butter Chocolate Chip SconesBrown Butter Chocolate Chip Scones
Other things to look out for in this recipe? Brown sugar and vanilla. I have seen many chocolate chip scone recipes with citrus zest and/or warming spices, but I wanted mine to have flavors more reminiscent of a chocolate chip cookie. Neither of these ingredients is particularly prominent—instead, they allow the brown butter and chocolate to shine.Brown Butter Chocolate Chip Scones
Alright, that’s enough for a Wednesday! Now, go brown some butter and make yourself some scones. Or better yet, hold onto this recipe and make them for Father’s Day this weekend 🙂 Brown Butter Chocolate Chip Scones

Brown Butter Chocolate Chip Scones
makes 8 scones

Brown Butter:
1/2 cup (1 stick) unsalted butter

Brown Butter Biscuits:
2/3 cup half-and-half, very cold, plus more for brushing
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons light or dark brown sugar, packed
1/2 teaspoon Kosher or sea salt
1/2 cup brown butter, solid, very cold
3/4 cup miniature chocolate chips
1 tablespoon coarse sugar (like turbinado), for sprinkling

Brown the butter. Place butter in a light-colored saucepan over medium heat. Let butter melt. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 5-7 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat and immediately pour the brown butter into a small bowl. Let the butter cool to room temperature before refrigerating until solid and very cold, several hours or overnight.

Brown butter may be made up to a few days ahead and kept in the refrigerator.

Make the scones. Place an oven rack in the center position. Preheat oven to 400F. Line a baking sheet with parchment or a silicone baking mat. Set aside.

In a liquid measuring cup, use a fork to whisk together half-and-half, egg yolk, and vanilla. Refrigerate.

In a large mixing bowl, whisk together flour, baking powder, brown sugar, and salt. Add cold brown butter. Use a pastry blender or clean fingertips to cut the butter into the flour until the largest pieces are the size of small peas. Stir in half-and-half mixture. Fold in miniature chocolate chips.

Turn dough out onto a floured surface. Pat it to 1-inch thick circle. Use a large, sharp chef’s knife to slice circle into 8 wedges. Place scones at least 2 inches apart on prepared pan. Brush with more half-and-half and sprinkle with coarse sugar. Bake 14-16 minutes, until puffed and golden. Let scones cool on the pan on a rack for a few minutes, or until they can be handled.

Scones may be served warm or at room temperature. They are best the day they are made, but will keep in an airtight container at room temperature for up to 2 days.

Brown Butter Chocolate Chip Scones

Chocolate-Dipped Brown Butter Shortbread

Chocolate-Dipped Brown Butter ShortbreadAs with everything else in life, patience is a huge part of being a food blogger. For instance, I first made a version of these cookies for an order last April and knew immediately that I wanted to put them on the blog…but who eats shortbread in April?

Chocolate-Dipped Brown Butter ShortbreadI’m sure someone does, but most everybody I know reserves it for Christmas, so I waited. And then December came and went, and nary a shortbread made an appearance on this blog. I suppose I could have held out for the end of the year, but instead I’m making shortbread for Valentine’s Day and you should too.

Chocolate-Dipped Brown Butter ShortbreadChocolate-Dipped Brown Butter ShortbreadI mean, all shortbread is good—it’s basically a vehicle for eating copious amounts of butter and sugar in polite company. But this isn’t just any shortbread.

Chocolate-Dipped Brown Butter ShortbreadChocolate-Dipped Brown Butter ShortbreadChocolate-Dipped Brown Butter ShortbreadChocolate-Dipped Brown Butter ShortbreadThis version is made with brown butter. It’s one of my very favorite ingredients (see here, here, and here), producing baked goods with a nutty aroma and incomparable depth of flavor.

Chocolate-Dipped Brown Butter ShortbreadChocolate-Dipped Brown Butter ShortbreadChocolate-Dipped Brown Butter ShortbreadChocolate-Dipped Brown Butter ShortbreadChocolate-Dipped Brown Butter ShortbreadBrown butter is good in basically everything, but it really shines in these simple six-ingredient cookies. See those dark specks? Those are browned milk solids—tiny bits of flavor alllllll over the place, y’all!

Chocolate-Dipped Brown Butter ShortbreadChocolate-Dipped Brown Butter ShortbreadAnd then, as if things could possibly get better, the baked shortbread are dipped in melted dark chocolate.

Chocolate-Dipped Brown Butter ShortbreadTender, buttery, melt-in-your-mouth brown butter shortbread dipped. in. chocolate.

Chocolate-Dipped Brown Butter ShortbreadOh my word.

Chocolate-Dipped Brown Butter ShortbreadYou could certainly leave the chocolate half plain, but I am not the sort of baker who leaves things plain. I used my fanciest chocolate sprinkles here (they’re called hagelslag—try ‘em on buttered toast). Coarse salt works too, if you didn’t run out over Christmas and then totally forget to replenish your stash for two months. I wouldn’t know anything about that though. Nope.Chocolate-Dipped Brown Butter Shortbread

Chocolate-Dipped Brown Butter ShortbreadThere’s something luxurious about the name of this recipe, and they certainly look fancy, but I assure you that these Chocolate-Dipped Brown Butter Shortbread are as easy as they are delicious. I made them five times this week (and in multiple shapes!), so I know.

Another thing I know? If someone presented me with a batch of these, I’d definitely feel loved.Chocolate-Dipped Brown Butter Shortbread

Chocolate-Dipped Brown Butter Shortbread
makes about 36 2-inch cookies

1 cup unsalted butter, cut into cubes
6 tablespoons dark brown sugar, packed
4 tablespoons confectioners sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon Kosher or sea salt
2 1/4 cups all-purpose flour

Chocolate Dip:
8 ounces pure dark chocolate, chopped
chocolate sprinkles (hagelslag) or coarse salt, for garnish (optional)

Brown the butter. Place butter in a light-colored saucepan over medium heat. Let butter melt. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 5-7 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat and immediately pour the brown butter into a small bowl. Let it cool a bit before refrigerating until solid (a few hours or overnight). When you are ready to bake, soften the solid brown butter to room temperature

Place softened brown butter in a medium-large mixing bowl and use an electric mixer to beat it until light and fluffy, about 1-2 minutes. Add dark brown and confectioners sugars and mix until fluffy. Mix in vanilla and salt. With the mixer on low, beat in flour. Dough will be crumbly looking, but should hold together very well when pinched. Divide dough in two parts.

Working with one half at a time, sandwich dough between two pieces of parchment paper and roll until 1/4-inch thick. Transfer to the freezer (on a baking sheet, if desired) for 15 minutes. Repeat with remaining dough. It is okay to stack the sheets of dough in the freezer.

While the dough is freezing, place racks in the center positions. Preheat the oven to 300F. Line two baking sheets with parchment.

Remove one sheet of dough from the freezer. Peel on of the pieces of parchment off. Use a lightly floured 2-inch cookie cutter to cut cookies. Place them close together on prepared pans. Repeat with remaining dough. Scraps can be re-rolled, frozen, and cut.

Bake cookies for 21-23 minutes, or until no longer shiny. Let cool on the pans for 7 minutes. Use a thin spatula (not your fingers!) to remove cookies to cooling racks to cool completely.

Line two baking sheets with parchment.

Melt chocolate in a double boiler or the microwave (30 second increments, stirring in between). Dip each cookie halfway and place on prepared pans. Scatter sprinkles or coarse salt over the top. Repeat with remaining cookies. Chocolate will set after a couple of hours at room temperature, or a few minutes in the freezer.

Shortbread will keep in an airtight container at room temperature for several days.

Chocolate-Dipped Brown Butter Shortbread

Brown Butter Chocolate Chip Cookie Cake

Brown Butter Chocolate Chip Cookie CakeBrown Butter.

Chocolate Chip.

Cookie Cake.

Brown Butter Chocolate Chip Cookie CakeTake it from someone who has made three of these cakes since Saturday–this stuff is dangerous.

Brown Butter Chocolate Chip Cookie CakeBrown Butter Chocolate Chip Cookie CakeBrown Butter Chocolate Chip Cookie CakeIt’s basically one huge chocolate chip cookie that’s been amped up with brown butter. Oh, and the brown butter is melted rather than chilled and softened, so this is a no-waiting, no-mixer recipe. And there’s tons of deep caramel flavor from dark brown sugar. And chocolate chips.

Brown Butter Chocolate Chip Cookie CakeIt’s dangerous, I tell you.

Brown Butter Chocolate Chip Cookie CakeDid I mention the Chocolate Buttercream? It’s pretty important–I consider it one of the two things that makes this dessert a cake instead of just a gigantic cookie (the other is that it’s baked in a cake pan). This frosting is everything. Seriously. It’s sweet, buttery, and intensely chocolaty, but also almost ethereally light and fluffy. And easy. And difficult to stop eating with a spoon once you’ve finished using it for decoration 😬

Brown Butter Chocolate Chip Cookie CakeSo basically what I’m saying is that you absolutely should make this Brown Butter Chocolate Chip Cookie Cake, but don’t attempt it alone. You’ll need someone to keep you from eating the whole thing.

Luckily for all of us, it’s always more fun to share dessert.Brown Butter Chocolate Chip Cookie Cake

Brown Butter Chocolate Chip Cookie Cake
adapted from Sally’s Baking Addiction
makes 1 9-inch round cake

3/4 cup (1 1/2 sticks) unsalted butter
1 cup dark brown sugar, packed
1 large egg + 1 large egg yolk, room temperature
1 1/2 teaspoons pure vanilla extract 
2 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 cup semisweet chocolate chips

For decoration:
Chocolate Buttercream (recipe below)
rainbow sprinkles

Preheat oven to 350F. Grease a 9-inch round cake pan with butter. Line the bottom with parchment and grease again. Set aside.

Brown the butter. Place butter in a light-colored saucepan over medium heat. Let butter melt. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 5-7 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat and immediately pour the brown butter into a large mixing bowl.

Whisk dark brown sugar into the brown butter, followed by egg and yolk and vanilla. Stir in flour, cornstarch, baking soda, and salt. Fold in chocolate chips. Transfer dough to prepared pan and spread into one even layer. Bake 20-22 minutes, until the top no longer appears shiny.

Let cookie cake cool completely in the pan on a rack. Run a small, thin knife around the edge of the pan before inverting the cake onto the rack. Revert onto a serving plate. Decorate with Chocolate Buttercream and sprinkles as desired.

Decorated cake will keep at room temperature for up to two days, or in the refrigerator for up to five.

Chocolate Buttercream
makes about 1 1/2 cups

1/2 cup (1 stick) unsalted butter, softened to room temperature
1 1/4 cup confectioners sugar
6 tablespoons natural unsweetened cocoa powder
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract 
3 tablespoons heavy cream

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy (about two minutes). Beat in confectioner’s sugar, followed by cocoa powder and salt, scraping down the bowl as necessary. Add in vanilla and heavy cream. Beat on high for 1-2 minutes, until very fluffy.

Load into a piping bag fitted with a tip (I used a star tip here), or spread with an offset icing knife.

Brown Butter Chocolate Chip Cookie Cake