Chewy Brown Butter Oatmeal Date Cookies
If you know me, you'll know that I'm partial to a really good and chewy oatmeal cookie. Adapted from Bigger Bolder Baking's Best-Ever Oatmeal Cookies, these cookies flaunt a deep, nutty-caramel flavour from brown butter and brown sugar. Its chewy middle and perfectly crisp edges are addictive, and while it's speckled with gooey chopped dates (instead of the infamous and commonly-used raisins!), the sweetness is balanced by a sprinkle of flaky salt on top.
What you’ll need
115 g butter
68 g (1/3 cup) caster sugar
90 g (1/2 cup packed) brown sugar
1 tsp vanilla paste
1 egg
105 g plain flour
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking soda
128 g oats
2 dates, diced
Method
Pre-heat oven to 180C fan/200C/400F
Brown the butter: Melt butter over medium heat in light-coloured saucepan and continuously whisk the butter so that it cooks evenly. Keep an eye on it especially when the butter begins to foam—when the melted butter turns golden-brown and starts to smell deliciously nutty, take the pan off the heat and transfer the brown butter into a heat-proof bowl. Let it cool for at least 10 minutes.
Combine and whisk dry ingredients—flour, salt, baking powder, ground cinnamon—in a large bowl.
In a medium bowl, combine caster sugar, brown sugar, brown butter, vanilla, and egg. Whisk until it turns into a homogenous wet mixture. After that, tip in the wet mixture to the dry mixture and mix until no dry spots remain. Fold in oats and dates into the bowl.
Using a tablespoon, scoop the cookie dough onto a parchment paper-lined baking sheet. Make sure to leave space in between cookies. You might have to do this in batches!
Bake for 7 to 9 minutes or until golden brown, slightly risen, and crispy on the edges. The cookies should still be gooey in the middle so don’t be tempted to bake for longer.
Let the cookies cool on a baking rack for at least 10 minutes. Enjoy warm and with a glass of milk!
