Brown Butter Rolled Oat Cookies

I love that January is associated with a new year full of resolutions, hope and promise.  What I don’t love is that it’s also the month of calorie counting and carbohydrate deprivation.  At least for me.  And, you know, an estimated 45 million other Americans.  But… it’s not January yet.  Heck, it’s not even Christmas… which means my kitchen is doubling as a cookie factory, and if you’ve seen me lately, there’s a solid chance that I was dusted with flour and sugar and cinnamon-ey goodness.

December is a notoriously busy month, and 2014 has been no exception.   The first half of December was consumed by final exams and lab reports, and after many late nights (and a concerning amount of caffeine intake), I’m thrilled to have completed the last of my nursing prerequisites.

(Insert huge sigh of relief here)

During those stressful weeks, The Holidays served as the proverbial light at the end of the tunnel.  I entertained the idea that everything would calm down once I finally finished my last exam, picturing myself shopping leisurely in the city for the perfect holiday gifts, meeting friends for lunch or cocktails and cozying up with a hot toddy while enjoying my 30-somethingth viewing of The Holiday or Love Actually.

Ha.

While I have had the chance to watch Love Actually (with my awesome God parent’s for their inaugural viewing) – those “leisurely” shopping excursions and lunches with friends have been replaced with frantic errands and a lot of online shopping.  (Thank goodness for Amazon).

I’ve also been cooking and baking up a storm, and this week am sharing my absolute, most-favorite-of-all-time-in-the-history-of-ever go-to cookie recipe:  brown butter rolled oat cookies.  I love them in their most simplistic form, but added dried cherries and dark chocolate chips for a (delightful) change.

As you and your loved ones immerse yourselves in the traditions of Christmas tree decorating, gift wrapping, holiday-card-writing, candy-cane-licking, light-untangling, mistletoe-kissing, dreidel-spinning and Elf on a shelf strategizing, I hope that these balls of happiness bring you some joy.

Bon appétit!

Brown Butter Rolled Oat Cookies with Dried Cherries and Chocolate Chips

Ingredients:

2/3 cup unsalted butter

1/2 cup sugar

1/2 cup brown sugar

1 1/4 cup flour

1 large egg

1  tbsp vanilla extract

3/4 cup oats (regular, not quick cook variety)

1/2 tsp baking powder

1 tsp course sea salt or Maldon salt

1 tbsp cinnamon

1 cup chocolate chunks

3/4 cup dried cherries

Recipe:

Pre-heat the oven to 350 degrees

Heat up the butter in a sauce pan while whisking constantly until the butter has browned and turned a deep caramel color (this will take approximately 10-12 minutes). This is the most important step, as the flavor profile of the browned butter is what makes these cookies so special! Once the butter has reached the right color, remove from flame and set aside to cool

In a mixing bowl, blend the oats, flour, baking powder, salt and cinnamon

When butter has cooled completely, pour into a second bowl and mix with the white and brown sugars. Add the egg and vanilla, and mix thoroughly

Combine the sugar mix with the dry oat mix, and add chocolate chips and cherries. With your hands, mix the dough thoroughly and refrigerate for 25-30 minutes.

Prepare a baking sheet by spraying with non-stick spray of your choice. Remove dough from refrigerator, and form into 1 1/2 inch balls, placing approximately 1 inch apart on the baking sheet.

Bake 12-15 minutes. Allow the cookies to cool for 10 minutes before removing from baking sheet and enjoy!

**Makes approximately 20 cookies