Wednesday, September 19, 2012

Brown Butter Oatmeal Chocolate Chunk Cookies

Can I just rant for a few moments? 

This is for you, bicyclists of the UIUC campus:

I don't understand you. Don't understand you in the least bit. Some of you ride on the sidewalks and believe that you have the right-away no matter what. You don't look to see if there are pedestrians in your way before you almost bowl us over. You cut us off and make us move around you. Let alone the times that two of you are about to cross paths and neither of you wants to slow down so you practically squish a pedestrian between you. Then there are the other half of you that ride on the street. You never follow the rules of the road. You never stop at stop signs. You never look both ways. You never yield to pedestrians. You are never careful when you slide up to the right side of a car that is turning right at a stop sign or light even though there is a possibility that they may not see you in their rear view mirror.

Don't get me wrong, I understand that riding a bike can get you to class faster than walking. I know it can give you some good exercise. I know that you are being green. BUT, you do not rule this campus. You should always be aware of those around you who are walking or driving (or even riding another bicycle). It's common sense, dudes and dudettes.

Slow yourselves down and observe the world around you.

And make these cookies. Actually, everyone, cyclists and non, should make these. They are scrumptious. The brown butter and cinnamon are great flavors together and there are so many chocolate chunks that you taste one in every bite. Delicious!

Brown Butter Oatmeal Chocolate Chunk Cookies (adapted slightly from How Sweet It Is)
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 brown sugar, loosely packed
1 large egg
2 tsp vanilla extract
1 1/4 cup all purpose flour
3/4 cup old fashioned oats
dash of salt
1/2 tsp baking powder
1 1/2 tsp cinnamon
1 cup semi-sweet chocolate chunks

Melt the butter over medium-low heat in a small saucepan, whisking constantly. Cook until bubbling and brown flecks start to form in the bottom of the pan, about 5 minutes. Remove from the heat and continue to whisk for an additional 30 seconds. Let cool completely.

Combine the dry ingredients (flour, oats, salt, baking powder, and cinnamon) in a small bowl.

Add the cooled butter to a large bowl and whisk in the sugars until smooth. Add the egg and vanilla and whisk until smooth. Mix in the dry ingredients until completely combined. Fold in the chocolate chunks.

Refrigerate the dough for about 30 minutes.

Preheat the oven to 375 F. Cover two baking sheets with parchment paper.

Form the dough into 1 1/2 inch balls. Place them about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes until golden brown and cooked through.

Makes about 20 cookies.

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