Brown Butter Maple Oatmeal Cookies

[Honoria]

BROWN BUTTER MAPLE OATMEAL COOKIES

yield ABOUT 18 COOKIES prep time 25 MINUTES cook time 25 MINUTES





INGREDIENTS

1 cup unsalted butter

1 & 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt*

2 & 1/2 cups old-fashioned rolled oats

1/2 cup packed light or dark brown sugar

2 large eggs

1/4 cup maple syrup**

1/2 teaspoon vanilla extract

1 cup chopped pecans, toasted


INSTRUCTIONS

Place butter in medium saucepan. Heat over medium heat, stirring frequently. Once butter melts and begins to foam, continue to cook until brown specks start to form on the bottom of the pan.
Butter will have a nutty aroma. Remove from heat and transfer to a large mixing bowl to cool.


Preheat oven to 350°. Line baking sheets with silicone liners or parchment paper.


Whisk together flour, baking powder, and salt. Stir in oats. Set aside.


Add brown sugar to cooled butter. Using an electric mixer on medium speed, beat until thoroughly mixed. Add eggs, one at a time, mixing well after each addition. Mix in the maple syrup and vanilla.


Reduce mixer speed to low. Gradually add flour mixture, mixing just until combined. Stir in pecans.


Drop dough by 3-tablespoon portions onto prepared pans, leaving about 2 inches between cookies.

Flatten each cookie slightly. Bake 15 to 20 minutes, or until edges are lightly brown.


Cool cookies on pans on wire racks for 5 minutes. Then transfer cookies to a wire rack to cool completely.


NOTES

*These cookies are an excellent candidate for a sweet and salty treat. Just increase the salt to 1 teaspoon for a little added saltiness. **I used Grade A Medium Amber, which is now called Amber Color Rich Taste.

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