Brown. Butter. Cookies. Yes, you heard correctly. If you don’t love brown butter, than I don’t think we can keep this relationship going. The depth of flavor is absolutely worth every sinful taste. And bonus, these cookies also have chocolate and oatmeal!
But before we talk cookies, I wanted to discuss a few housekeeping items:
- The blog redesign! What do you think? I’d love all honest feedback. I really wanted a more clean look. I’ll be adding category photos on the side with tags like “vegetarian” and “soups” and other major food groups, and need to redo the pages listed on the left. Otherwise, I really do love it! I used blogs like Smitten Kitchen, Spoon Fork Bacon, and The Fromagette, for inspiration. So many blogs I see are so busy – I wanted all the focus to stay on the food!
- My OXO Salad Spinner giveaway is still going on! You have all week to enter, so tell your friends!
- I’m considering attending a local, one-day blog conference (specifically, Bloggy Boot Camp) and I wanted to hear what y’all had to say about conferences. Have you been? Did you enjoy? Was it worth the money?
- I went fishing this morning. We threw the fish back and made sure they swam away but while I was dodging giant insects and trying not to hook Matt’s face as I cast, I watched him reel in a huge bass! Seriously, the thing was as long as my arm (22+ inches, to be exact).
Now, on to the cookies.
When I saw Jessica from How Sweet It Is post this recipe, it immediately jumped to the top of my “to make” list (and trust me, this list is ginormous). I have been loving anything with brown butter lately (or for forever) and I figured adding the flavor to cookies would be magical.
I was right!
Brown butter results from milk solids separating and browning, after which you get this incredibly nutty flavor. The smell alone is worth it, and it’s super easy to do. Just melt butter over medium-low heat, and whisk while waiting for the milk fats to separate. The entire process takes about 6 minutes, and the butter can burn, so watch it constantly, whisking as you go.
You’ll smell it when it’s ready, trust me.
Because I didn’t change a thing, I’m leaving the recipe with How Sweet It Is and just letting you know that I did add sea salt to the tops. This was perfect and I’m so glad I did.
Matt said that these were the best cookies I’ve made. The best! And he doesn’t give those accolades lightly, so they must have impressed.
Their size is great – the perfect two-bite cookies. Which means you have to have more than one at a time. That’s the law of two-bite cookies!
Make sure you check out the recipe! I hope you had a wonderful weekend and were able to get outside, even for just a moment.
Question: What are your thoughts on brown butter?