Brown Butter Chocolate Oatmeal Recipes

BROWN BUTTER-OATMEAL CHOCOLATE CHIP COOKIES

Brown Butter-Oatmeal Chocolate Chip Cookies image

These cookies have a more toothsome appeal thanks to the addition of browned butter, vanilla bean paste, and oats. The bonus: the dough can be made ahead of time and refrigerated for those moments when the craving hits. Just make sure to shape the cookies before refrigerating, and let come to room temperature before baking.

Provided by thedailygourmet

Time 35m

Yield 36

Number Of Ingredients 10

Ingredients

1 cup unsalted butter
1 ¾ cups all-purpose flour
¾ cup quick cooking oats
1 teaspoon salt
1 teaspoon baking soda
1 cup packed brown sugar
½ cup white sugar
2 large eggs
1 teaspoon vanilla bean paste
2 cups semisweet chocolate chips

Steps:

Melt butter over medium heat in a stainless steel saucepan (this is important so you can tell when the butter has browned.) Whisk frequently for several minutes. When you start to smell the nutty aroma of the butter browning, and see small browned bits at the bottom of the pan, immediately remove pan from heat and carefully pour browned butter into a large mixing bowl.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Whisk flour, oats, salt, and baking soda together in a bowl until well combined; set aside.
Add both sugars to the bowl with the browned butter and beat with an electric mixer until smooth. Add eggs, 1 at a time, beating after each addition. Add vanilla bean paste and beat for 1 more minute. Add flour mixture in 3 batches, mixing well after each addition. Stir in chocolate chips.
Using a 1 1/2 tablespoon spring-hinged scoop, scoop out dough and place 2 inches apart on the prepared baking sheet.
Bake in the preheated oven until lightly browned, about 13 minutes. Transfer cookies to wire racks and allow to cool.

Nutrition Facts : Calories 156.9 calories, Carbohydrate 20.5 g, Cholesterol 23.9 mg, Fat 8.4 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 5 g, Sodium 107.1 mg, Sugar 13.8 g

BROWN-BUTTER CHOCOLATE OATMEAL

Brown-Butter Chocolate Oatmeal image

Adding a few tablespoons of unsweetened cocoa powder to your morning oatmeal turns a quotidian breakfast into something unexpectedly complex and bittersweet, while browning the butter adds a nutty richness. You can adapt this recipe to work in your slow cooker or pressure cooker, if that's your preference. Just brown the butter and oats first, then whisk the cocoa into the boiling water until no lumps remain, and proceed as you usually do. For something a little mellower, substitute whole milk, nut milk or coconut milk for up to half of the water.

Provided by Melissa Clark

Categories breakfast, grains and rice

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
1 1/2 cups steel-cut oats
3 tablespoons unsweetened cocoa powder, preferably Dutch-process
1/4 teaspoon fine sea salt
Raw sugar, honey or maple syrup, to taste
Cream, milk or coconut milk
Butter
Flaky sea salt
Sliced bananas
Shredded coconut
Sliced dates
Sliced avocado

Steps:

In a medium saucepan, melt butter over medium heat. Let cook, swirling occasionally, until it turns deep golden brown and smells nutty, 2 to 4 minutes. You'll know it's close when the bubbling quiets down as the moisture cooks off. Add oats and sauté until they turn golden at the edges, 2 to 4 minutes. Scrape oats and butter into a bowl and reserve.
To the same pot (no need to rinse it out first) add 4 1/2 cups water and bring to a boil. Add cocoa powder and whisk well to dissolve lumps. Whisk in buttered oats and salt.
Lower to a gentle simmer. Let cook, stirring occasionally, until done to taste, 25 to 30 minutes. Turn off the heat, cover the pot, and let sit for 5 minutes. Check the thickness; thin with boiling water if needed. Stir in sweetener to taste and serve with toppings of your choice.

BROWN BUTTER AND CHOCOLATE OATMEAL COOKIES

Brown Butter and Chocolate Oatmeal Cookies image

Brown butter adds extra deliciousness to these oatmeal chocolate cookies. Honestly, they are the best cookies I've eaten (store-bought or homemade)! Prepare the brown butter in advance because it will have to cool completely.

Provided by HappySideUp

Categories Desserts Cookies Oatmeal Cookie Recipes

Time 50m

Yield 42

Number Of Ingredients 10

Ingredients

1 cup butter
1 cup light brown sugar, packed
½ cup white sugar
2 eggs
2 teaspoons vanilla extract
3 cups quick-cooking oats
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup semisweet chocolate chips

Steps:

Melt butter in a saucepan over medium heat; cook, swirling the pan frequently, until the butter is browned, about 5 minutes. Pour browned butter into a bowl and set aside to cool.
Preheat oven to 325 degrees F (168 degrees C).
Beat browned butter, brown sugar, and white sugar together in a large bowl until smooth and creamy. Beat one egg into the butter mixture until smooth; add second egg and vanilla extract and beat again until smooth and uniform in color.
Mix oats, flour, baking soda, and salt in a bowl; add to the browned butter mixture and stir to get a cookie dough. Stir chocolate chips into the dough. Drop dough by heaping teaspoonful onto baking sheets.
Bake in preheated oven until edges and bottoms are golden brown, about 12 minutes. Cool on sheets for 10 minutes before transferring to wire cooling racks to cool completely.

Nutrition Facts : Calories 131.9 calories, Carbohydrate 18 g, Cholesterol 20.5 mg, Fat 6.2 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 3.6 g, Sodium 94.5 mg, Sugar 9.8 g

BROWN-BUTTER OATMEAL COOKIES

Brown-Butter Oatmeal Cookies image

Provided by Food Network Kitchen

Categories dessert

Time 45m

Number Of Ingredients 0

Ingredients

Steps:

Melt 2 sticks butter over medium heat until browned, then cool. Beat the browned butter, 3/4 cup dark brown sugar and 3/4 cup granulated sugar until fluffy; beat in 1 teaspoon vanilla and 2 eggs. Whisk 2 1/2 cups flour, 3/4 teaspoon baking soda and 1 teaspoon salt, then stir into the butter mixture. Add 3/4 cup oats and 1 cup golden raisins and chill 30 minutes. Drop by tablespoonfuls and bake 12 to 15 minutes at 350 degrees.

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