Brown Butter Pumpkin Oatmeal Cookies
Description
Soft and chewy and no mixer required! There’s an optional icing provided on Sally’s original post but this is a cookie that’s perfect with a morning cup of coffee or a mid afternoon snack – they don’t scream ‘dessert’ to me, but oh my goodness they’re tasty! – enjoy!
Ingredients
1 c. butter (227 g) – cut into chunks, you’ll be browning this
2 c. (170 g) large flake oats
1 2/3 c. (209 g) flour AND 1 t. baking soda
2 t. cinnamon AND 1/4 t. cloves
1/2 t. EACH ground ginger, allspice, nutmeg AND salt
1 c. (200 g) sugar AND 2/3 c. (135 g) dark brown sugar
1 egg yolk AND 2 t. vanilla
1 c. (225 g) pumpkin puree (from a can – this can be a different weight if you make it yourself)
coarse sugar for topping each cookie before baking – optional
Instructions
Add the butter to a medium pot over medium heat and swirl it as it melts. Once it starts to simmer, turn the heat down and while occasionally swirling the pot, let it foam until the water boils off and the middle starts to come up a lovely golden brown. Remove the pot from the heat and allow it to cool for several minutes while you measure out the remaining ingredients.
In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, cloves, ginger, allspice, nutmeg and salt. Pour the warm brown butter into a large bowl and whisk in the sugar and brown sugar until combined, then the egg yolk and vanilla, then the pumpkin. Switch to a sturdy spatula and slowly mix the dry ingredients into the wet. The cookie dough with be soft and sticky – leave this to rest on your counter for about 15 minutes. Preheat the oven to 350 and line a couple of large baking sheets with parchment.
Use a medium cookie scoop (a heaping tablespoon), and fill your baking sheets leaving a couple of inches between each dough ball. Slightly flatten each with your fingers and generously sprinkle on some coarse sugar (optional, but highly recommended). Bake for about 12 minutes until lightly browned and set and then allow the cookies to rest on their pans for a good 10 minutes before transferring them to a rack to cool completely. Enjoy, store or freeze as you wish!
