Brown Butter Brookies
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Rich, nutty brown butter meets chewy oat cookies in this addictive dessert.
Ella x
Ingredients
- 300 gall-purpose flour
- 200 grolled oats
- 150 gbrown sugar
- 100 ggranulated sugar
- 120 gcold unsalted butter
- 2 egglarge eggs
- 1 mLpure vanilla extract
- 5 gsalt
- 150 gchopped pecans
- 100 gdark chocolate chips
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F).
Tip: Line a baking sheet with parchment paper for easy cleanup.
- 2
Whisk together the flour, oats, brown sugar, granulated sugar, and salt in a medium bowl.
Tip: Use a whisk for an even texture.
- 3
In a large bowl, cream the cold butter until light and fluffy.
Tip: Be patient, it's worth the wait!
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Don't overmix, or the cookies will be tough.
- 5
Gradually mix in the dry ingredients until a dough forms.
Tip: Use a rubber spatula to avoid overmixing.
- 6
Fold in the chopped pecans and dark chocolate chips.
Tip: Don't overmix, or the cookies will lose their texture.
- 7
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie.
Tip: You should end up with around 8-10 cookies.
- 8
Bake for 12-15 minutes, or until the edges are lightly golden.
Tip: Keep an eye on them after 10 minutes, as the baking time can vary.
- 9
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tip: Let the cookies cool completely before storing them in an airtight container.
- 10
Store the Brookies in an airtight container at room temperature for up to 5 days.
Tip: They're perfect for snacking or as a dessert for a special occasion.
- 11
Enjoy your delicious Brown Butter Brookies!
Tip: These cookies are perfect for anyone with a sweet tooth!
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