Oatmeal Brown Butter Cookies with Orange Chocolate, Molasses, and Spices
Hard to say but easy to make, with Terry's Chocolate Oranges, brown butter, spices, and oats. Makes a half batch!
Servings 7
Ingredients
- 1 stick unsalted butter
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp fresh ginger
- 1/4 cup molasses
- 3/4 cup brown sugar
- 2 tsp white sugar
- 1 large egg
- 3/4 cups AP flour
- 3/4 cups bread flour
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cups oats
- 1 tsp coarse sea salt + more for garnish
- 1 1/2 cups chopped chocolate oranges
Instructions
- Brown butter in a large saucepan or stock pot over medium heat until bubbly and amber-colored.
- Remove from heat and add cinnamon, nutmeg, ginger, and fresh ginger and stir to combine. Then, add molasses and mix.
- Once your butter mixture is lukewarm or cool to the touch, add your brown sugar, white sugar, and egg and mix until homogenous.
- In a separate large bowl, sift together AP flour, bread flour, baking powder, and baking soda. After sifting, add your oats and sea salt.
- Add your dry ingredients and chopped chocolate to your brown butter mixture and work together with a spatula or wooden spoon. You can use your hands if easier.
- Portion dough into 7 large balls with an ice cream scoop and place on a baking sheet, covered.
- Let dough balls rest in the fridge for at least 10-15 minutes before baking, ideally for 24 hours for best results, air-tight.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Let the dough balls come to room temperature and flatten with your hands or a non-stick plate.
- Bake for 12-15 minutes. Half-way through baking remove cookies from oven and bang the pan to help spread.
- Remove cookies from oven and bang one more time to help flatten. Sprinkle with a touch of coarse sea salt and let cool for 10-20 minutes until firm.