Ah, fall baking: the world of cinnamon, ginger, molasses and other ingredients that warm the heart. I couldn’t wait to make these and I’m so glad I did because my house smells awesome. There’s no better smell than baking with fall spices. These cookies also use one of my favorite ingredients: cinnamon chips. I usually have to look at a couple of grocery stores before I find them. I was a little worried as they were on clearance when I did find them. I may eventually need to resort to buying them online.
These cookies have a couple of steps, and aren’t really the type of cookie that you can throw together in a couple of minutes. The browned butter must cool, which takes about an hour or so. If you try to use it when it is still warm, you’ll never be able to beat the butter and sugars until fluffy. I made mine in the morning and let it sit out until I got home. Of course, I did keep it covered since we have a fairly adventuresome kitty.
Once you make the dough, it also needs to chill. I made the dough after work, ate dinner, and then baked the cookies. It seemed to work ok. The original recipe said to use 2 tablespoons of dough for each cookie and bake 8 minutes. I shaped the dough into approximately 1-inch balls and they needed to bake for about 11 minutes. Ovens are different I guess, so you should always start with a lesser time and then add on as needed. These thin cookies are crispy around the edges and chewy in the middle. The flavors melt together wonderfully and they are perfect for fall!
Brown Butter Cinnamon Chip Oatmeal Cookies
8 tablespoons butter
1 1/4 cups flour
1/2 cup oats (not instant)
1/2 teaspoon cornstarch
1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 cup sugar
1/2 cup packed brown sugar
2 tablespoons molasses
1 teaspoon vanilla
1 egg + 1 egg yolk
1 cup cinnamon chips
Brown the butter: cut the butter in pieces and place in a small saucepan over medium low heat. Once the butter has melted, occasionally swirl the pan. Continue cooking the butter over medium low heat until it becomes lightly browned and smells nutty. Watch carefully, as it can go from browned to burnt in a matter of seconds. Transfer the browned butter (and all the browned bits) to a small bowl. Cool on the counter for an hour, or in the refrigerator for 30 minutes.
Make the dough: in a medium bowl, whisk together the flour, oats, cornstarch, baking powder, baking soda, salt, cinnamon, ginger and cloves; set aside. In a large mixer bowl, combine the browned butter, sugar and brown sugar. Beat on medium until light, about 4-5 minutes. Add the molasses and vanilla and beat again on medium. Add the egg and then the egg yolk, beating for a minute between each addition. With the mixer running on low, gradually add the flour mixture, stirring just until the mixture comes together. Stir in the cinnamon chips with a spatula.
Wrap the dough in plastic wrap and refrigerate for at least an hour.
Preheat the oven to 350 degrees. Line two baking sheets with silicone baking mats.
Shape a tablespoon of dough into a ball and place on the prepared baking sheets, leaving at least 2 inches between each cookie. Bake for 10-11 minutes, until the cookies are browned along the edges. They may look under baked in the center, but will firm up as they cool. Cool on the baking sheet for at least 5 minutes before removing to a wire rack to cool completely.
Recipe from Baker by Nature