Tuesday, September 13, 2016

Brown Butter Oatmeal Raisin Pecan Cookies

What is the consequence of being in love with your job?

You never get a break. When your job and your hobbies collide, meet in the same space, it becomes hard to make boundaries and discover true leisure. 

Leisure like how our grandma's knew leisure. Crochet, needle point... what is the point of needle point? Nothing. That's the point!

How about painting, water colour, dj'ing (a not-so-hidden passion of my other half), reading (not to be in a book club, but just because you actually like the book)... there are so many things but somehow we don't have time for any of them. I was enlightened by this read: https://timeline.com/hobby-career-b5d199b0df18#.suasc1ipi

Feels like hobbies need to be productive or make money these days. Luckily, mine are edible and sweet and make me feel full. I'll admit I'm guilty of the 'job meets hobby' syndrome, but I'm working on making boundaries. For now, lets just work on making cookies.

This is a simple recipe and a classic. Great for breakfast or snacks, it's good to know a standard oatmeal cookie recipe that you can tweak. Try dark chocolate and cranberry, walnut and white chocolate, apricot and pumpkin seeds...

It's the same story as most good cookies - cream butter and sugar, beat in egg, stir in dry ingredients... Folding oats in at the end makes them more of an inclusion than part of the dough whereas adding them in with the flour means they will absorb moisture more quickly and be more integrated into the cookie. The latter will yield a softer cookie with crisp edges while the former will make a slightly chewier one. Quick cooking oats make a softer cookie because they also hydrate more readily and absorb better into the dough while whole rolled oats tend to lend more chew - you choose. 

Today I chose a blend.

The best part? Brown butter. Secret weapon. It enhances anything it is added to and is worth the effort. I like to keep already browned butter in the fridge for adding it to recipes in a pinch. It keeps for weeks and you can make it simply by heating unsalted butter in a saucepan over medium heat with frequent stirring until it begins to crackle and foam. It will take about 10 minutes, but when the solids start to turn golden brown, it is ready. Take it off the heat and immediately transfer to a heatproof bowl to cool completely. Once cooled, cover and keep refrigerated until needed.

Treat yoself!

Brown Butter Oatmeal Raisin Pecan Cookies
Makes about 2 dozen cookies

¼ cup (56g) butter, softened
3 tbsp (42g) browned butter, softened
¾ cup (150g) granulated sugar
¼ cup (55g) firmly packed brown sugar
½ tsp vanilla extract
1 large egg
1 cup (142g) all-purpose flour
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
¾ cup (70g) quick-cooking rolled oats
½ cup (60g) rolled oats
½ cup raisins or cranberries
½ cup chopped pecans

Preheat your oven to 350ºF. Line two baking trays with parchment paper.

In large bowl, cream together butter and both sugars until light and fluffy. Add vanilla and egg and beat until well incorporated. Add flour, baking soda, cinnamon and salt and mix well. Stir in oats, raisins and nuts.

Drop tablespoons of dough 2 inches apart onto prepared baking trays and bake for 7-10 minutes, or until golden around the edges. Transfer to a wire rack and let cool.
Pin It


Post a Comment