Brown Butter Oatmeal Chocolate Chip Cookies

I love oatmeal cookies. Actually, I think I love oatmeal. Period. Oatmeal raisin cookies are like, in my top three. The other two cookies are Oreos (duh), and sprinkle cookies. Probably. Only the ones from the bakery, though. You know, the crumbly, buttery ones with a million sprinkles? Those are the jam. Oatmeal raisin would be at the top because homemade, but either way, I needed to have an oatmeal cookie in my life soon.

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When I was brainstorming aloud to my friends on what I should make next, I mentioned an oatmeal cookie. I have already done my favorite, but with the mention of “oatmeal” alone was enough to cause a mini stir. I couldn’t finish my sentence before I heard “I HATE OATMEAL COOKIES.” Emphasis on hate. Mostly because oatmeal cookies always seemed to equal oatmeal raisin. While my little oatmeal raisin lovin’ heart broke, I reasoned with them. I also got the whole “raisins are deceiving” line, too. Although, that reaction is a lot funnier.

So, I settled on oatmeal chocolate chip. I get to eat my oatmeal cookie and everyone else gets to enjoy them raisin free. While I’m still a tad offended at the fact that there are so many raisin haters out there, I figured this was a good compromise.

BROWN (er, tan?) BUTTER THO

BROWN (er, tan?) BUTTER THO

Now, oatmeal chocolate chip cookies are basically a chocolate chip cookie but with oats. Sounds basic, to be honest. The last thing I want is a basic cookie. I sat there with my browser open and thought “how can I make these unbasic? How can I take them up a level?” And then it hit me.

In my time baking, well before this blog, I have only attempted to make brown butter once. Let’s just say, I took it too far. I had light black butter. Not appealing, and definitely not tasty. With the help of some instructional GIFs, from one of the last places I’d look to on the internet for kitchen advice, I tried to make brown butter again.

Oats, though

I was cautious of it going too brown, so my brown butter might actually be tan butter. Or light brown butter. Or maybe taupe butter. I don’t know! What I do know is that when I was making this, my house smelled heavenly. I could not believe that melting butter, and taking it a little further than just melting, could make my house smell that good. It smelled like warm, toasty, buttery, and nutty all at the same time. I was amazed, and then I got excited because if it smelled that good, I already knew my cookies were going to come out poppin’.

Ideally for cookies, you have softened butter. After browning mine, I let it sit room temp so it can harden a bit. It’s funny that I had to reverse the technique here and go from melted to softened; never thought I’d have to do that! I stirred it before it got too hard to evenly distribute all that golden brown deliciousness. Granted, I could’ve let it get a tad stiffer but I was short on time.

Cookie DOUGH

Anyway, the cookies came out unbelievably good. The brown butter was PERFECT in these cookies. Like, I can’t even at how great this came out. I’m still stunned. It added a hint of nuttiness to the cookies that I just couldn’t believe. I had a (ahem, or two) cookie while it was still warm, and I wanted to melt just like the chocolate chips. Super chocolatey, with that nutty hint from the brown butter, and then with the crispy but chewy addition of the oats. OMG. IT. WAS. CRAZY. I took them with me to work and they were gone in minutes. Even the oatmeal haters became oatmeal lovers after these cookies.

So, if you have an (or several) oatmeal skeptic(s) in your life but need to fill that oatmeal void with something everyone can enjoy, try this cookie. Oatmeal haters will see what they’ve been missing.

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Brown Butter Oatmeal Chocolate Chip Cookies – adapted from Joy the Baker

Makes about 4 dozen

  • 2 sticks of butter, browned and cooled
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon of salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon of ground nutmeg (fresh, if you can)
  • 2 1/2 cups of rolled oats
  • 2 cups semi-sweet chocolate chips (spoiler alert: a whole 12oz bag)

Directions:

  1. Make the brown butter: in a small pot or sauce pan, melt both sticks of butter over medium heat. Once completely melted, begin stirring. You’ll see the butter foam up as the milk solids rise to the top and begin to pop. KEEP STIRRING. While you’re stirring, pay attention to the butter’s color. A good way to see what’s happening, if the foam is all in the way, is on the sides of the pan. For me, it got brown as well, which is how I knew I was close. Once you see the butter is a nice light brown color, GET IT OFF THE HEAT ASAP. Pour your brown gold into a heatproof vessel and let it hang out. It’ll continue to get browner (allegedly) as it cools. Cool until it’s hard but soft enough to cream with butter.
  2. Cookies: Preheat the oven to 350F. Line your baking pans with parchment paper and set aside. In a large bowl, cream the cooled but softened brown butter and both sugars until creamy, for about 5 minutes.
  3. Add the eggs one at a time, and beat well after each addition. Beat in the vanilla extract, and mix until blended.
  4. In a separate bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg. Slowly incorporate the dry ingredients into the butter and egg mix; making sure to incorporate the dry ingredients well. Stir in the oats, and finally fold in the chocolate chips.
  5. Using a disher or tablespoon, scoop out the dough onto the prepared sheets, leaving a couple inches of space between each cookie. Bake the cookies for 10 to 13 minutes, or until lightly golden brown. Cool on the sheets for 5 minutes before transferring to a wire rack to cool completely. (try them warm!)

Lucy’s Tips:

  • Don’t burn the butter. 
  • The whole wheat flour is optional! I threw it in there for added “health” but feel free to use the 2 full cups of all-purpose. 
  • Seriously, don’t burn the butter. 
  • Store in an airtight container at room temp. They should be good for a couple days, if they last that long. Alternatively, you can portion out the dough and freeze it for cookies anytime. 
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Christmas Confetti Cookies

If you’ve come to Lucy the Baker for plain old sugar cookies, you’ve come to the wrong place. There are no plain sugar cookies here. Yeah, I’ve got cutouts (dazzled with royal icing and a hint of lemon), brown sugar ones that taste like cinnamon, and I’ve got pinwheels, but no regular old sugar cookie.

The thing is, sugar cookies are my least favorite.

Christmas Confetti Cookie_6

They are so BASIC. Ugh, like so plain with nothing really going on. There is so much potential in a sugar cookie to become something more than what I consider a sugar coated blob of butter. I actually had a bad experience once with a snickerdoodle that tasted just like that. Scarred for life, to be honest. It’s also what I’m trying to avoid, and why you won’t find a snickerdoodle or plain sugar cookie recipe here (for now…. never say never).

Christmas Confetti Cookie_Batter

Now, you might be thinking; “but Lucy, confetti cookies are still plain sugar cookies.” That’s where I’ll stop you. Confetti cookies are sugar cookies on steroids. I mean, it’s sugar on more sugar! I can’t hate on that. Why are confetti cookies different than plain old sugar cookies? They just are.

I’m aware that sprinkles (or jimmies to some folks) don’t taste like much or “add anything” to a recipe but I think they do. They add festiveness (in this case), decoration, and they’re just plain fun. Like, do you even consider a plain sugar cookie to be fun? I don’t think so. Besides, sugar cookies have to be adorned or decorated with something more, whether it’s icing or chocolate, to even become likable. Sprinkles are the best and easiest route, so I went with that.

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I saw this recipe on the amazing Joy the Baker‘s site when her newest cookbook, Homemade Decadence, came out. Consequently, it was also the same day her new page layout went live. Her site is bright and colorful (like she is), which matched these cookies. I’m a sucker for anything with sprinkles, so I knew these were going to be in my future for sure. Since December is basically National Cookie Month, I planned them to be a part of my #CookieCraziness.

One of the best parts about this recipe is that you can make the dough a day ahead. I’m not one to make things ahead of time, so I was intrigued into trying it. It made my life so much easier because I basically just preheated the oven, portioned the dough, put them on the sheet and baked them. That’s it! The only sucky part was photographing the making of the dough. It was late and the lighting was off. I felt slightly defeated but I rolled with it, and I think the photos came out okay.

Christmas Confetti Cookie_Batter3

Since I wanted to make the dough ahead, I ran into some poor planning. I completely forgot to take out a stick of butter! You can’t really make anything with cold butter. The solution? Cutting the stick into tiny cubes, and spreading them out on a plate. I’m sure it’d work if you piled the cubes in a bowl but I’m really picky about these things. I spread my tiny cubes out on a plate, and made sure none of the cubes were touching. I came back in like 10 or 15 minutes to room temp, soft butter. This is honestly the best way. The microwave can backfire on you (ahem, melted butter), and putting a stick of butter in my pocket just won’t end well.

Needless to say, these cookies were awesome. I picked the red and green sprinkles for obvious reasons. I also accidentally poured in the whole half cup into the dough, realizing that I only needed to put in half right after I emptied out the measuring cup. I don’t think it harmed the cookie at all! They were crispy, with a little crunch from the sprinkles. Even with all the sprinkles in the cookie, I dipped them in more sprinkles. More the merrier, right?

Christmas Confetti Cookie_Batter4

I hope you now realized that plain sugar cookies are lame, and that confetti cookies are where it’s at. Who would ever decline a fun, festive, and sprinkly cookie over a plain and unadorned one? No one, that’s who. Keep sprinkles in your pantry and dazzle your cookies every once in a while!

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Christmas Confetti Cookies – barely adapted from Joy the Baker

Makes 32-36 cookies

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup red and green sprinkles

Directions:

  1. In a medium sized bowl, whisk together the flour, baking powder, cream of tartar, baking soda and salt. Set aside. Line two baking sheets with parchment paper.
  2. In a large bowl, cream the butter and sugar together until light and fluffy. Don’t be afraid to cream the sugar and butter longer than you think! Ideally anywhere from 3-7 or 10 minutes. Add the egg and vanilla extract, and mix until well incorporated.
  3. Fold in 1/4 cup (or all of them) of sprinkles into the batter. At this point, you can wrap and chill the dough or portion and chill the dough on the baking sheets. Either way, chill it for two hours or overnight.
  4. Preheat your oven to 350F. Take out the chilled dough and portion, if you haven’t already into tablespoon sized dough balls. Drop the dough balls into the remaining 1/4 of sprinkles, and placed on the prepared sheets. Alternatively, if you decided to portion and then chill, roll them in the sprinkles before hitting the fridge.
  5. Bake the cookies for 8-10 minutes, or until they start to get slightly golden around the edges but are still pale. Cool on the sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Lucy’s Tips:

  • My cookies spread out and flattened as they baked. This may have happened for a number of reasons. Either the dough got too warm, or the liners and sheets I used were to blame. For the record, I used standard aluminum half sheets lined with silicone liners. Darker pans and parchment produce a different, darker result. Both are fine but it’s just worth nothing. 
  • I do not have vanilla beans (sigh) so I stuck with extract. Should’ve liqoured them up, to be honest. 
  • We like jimmies here, so I used that. Feel free to use whatever sprinkles you have on hand. 
  • Go check out Joy’s blog if you haven’t already, and then weep at the magic inside her cookbook.