This oatmeal cookie uses an exquisite product – brown butter. In fact, this is ordinary butter, fried until golden brown. When heated, liquid evaporates, and the milk sediment darkens. Milk fat becomes suitable for long-term storage. Brown butter used as a sauce for pasta, for example, them dressing dumplings, based on brown butter fish sauce. But its main feature is the aroma of hazelnut. Its preparation requires special close attention, since the oil is easy to overexpose and it will just become burnt. In conjunction with dark sugar, whole grain flour and cinnamon, this ingredient transforms ordinary oatmeal cookies. Share with friends: 
Time: 45 min Difficulty: easy Amount: 30 cookies In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 10 tbsp. l butter
- 2/3 Art. dark sugar
- 1/3 Art. Sahara
- 1 egg
- 0.5 tsp vanilla extract
- 1 and 3/4 Art. oatmeal
- 3/4 Art. premium flour
- 1/4 Art. whole grain flour
- 1 tsp cinnamon
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 tbsp. chocolate drops, raisins, chopped walnuts, coconut or other excipients according to preference
Recipes with similar ingredients: whole grain flour, cereal Hercules, brown sugar, cinnamon, brown butter, eggs
Recipe preparation:
- Preheat the oven to 190 ° C and cover the pan parchment.
- Melt butter in a saucepan over medium heat and heat until the bubbles disappear and it turns brown, about 5 minutes Strain the oil through the coffee filter, and cool to room temperature.
- Beat brown butter until dark. sugar and regular sugar, egg and stir in vanilla. In a separate bowl mix oatmeal, flour, cinnamon to a homogeneous consistency, soda and salt.
- Combine the contents of both bowls. Stir in the selected filling (chocolate drops, raisins, walnuts and / or coconut).
- Using a spoon, lay out future cookies on the prepared baking sheet and bake in the central part of the oven for about 12 minutes. before golden crust. Allow to cool for 5 minutes, then gently transfer from baking sheet to wire rack to let the cookies cool finally.
