Brown Butter Pumpkin Oatmeal Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup (2 sticks) unsalted butter,
made into brown butter
2 cups old-fashioned oats
1⅔ cup all-purpose flour
1 tsp. baking soda
½ tsp. salt
1½ tsp. ground cinnamon
1½ tsp. pumpkin pie spice
1 cup granulated sugar
¾ cup packed brown sugar
1 egg yolk, at room temperature
2 tsp. pure vanilla extract
1 cup pumpkin puree,
plotted in paper towels to remove excess moisture
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Directions: |
Directions:Whisk the oats, flour, baking soda, salt, cinnamon and pumpkin pie spice together. Whisk brown butter with the granulated sugar and brown sugar until combined. Whisk in the egg yolk and vanilla; then whisk in the pumpkin. Mix the dry ingredients into the wet ingredients until combined. The dough will be thick and sticky. Using a medium cookie scoop, scoop the dough into balls (about 2 heaping Tbsp. of dough each) and place 3 inches apart on a parchment paper lined cookie sheet. Slightly flatten the balls out, as the cookies don't spread much.
Bake at 350° for 14-15 minutes or until lightly browned. Remove from oven. Frost with cream cheese frosting. |
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Personal
Notes: |
Personal
Notes: HOW TO MAKE BROWN BUTTER: Slice butter up into pieces and place in a light-colored skillet. (Light colored makes it easier to see when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning-- you'll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. Once browned, remove from heat and allow to cool for 5 minutes.
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