How To Make Crunchy Soft Sweet Nutty Oatmeal Cookies
Ever tried a cookie and can’t decide whether it is crunchy or soft, sweet or nutty? Only thing we know is that these oatmeal cookies are irresistibly good.
Serves:
Ingredients
- ½cupunsalted butter,(1 stick or 115 grams)
- ¼cupgranulated sugar,(50 grams)
- ¾cuppacked light sugar,(150 grams) or dark brown
- 1largeegg
- 2tsppure vanilla extract
- 1cupall-purpose flour,(125 grams) spoon & leveled
- 1cupold-fashioned rolled oats,(90 grams) + 2 tbsp
- ¼tspsalt
- ½tspbaking powder
- 1½cupsMilky Ways,chopped, frozen
Instructions
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Melt butter in a medium saucepan over medium heat. Stir constantly.
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Remove from heat immediately when the butter begins to turn brown (about 8 minutes).
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Pour into a shallow dish and chill until it become solid, but still soft.
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Cream the brown butter and sugars together on medium speed.
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Add the egg and vanilla, mixing well until combined.
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On slow speed, mix in the flour, baking powder, and salt.
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Manually stir in oats until the dough comes together. Chill dough for about 30 minutes.
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Preheat oven to 375 degrees F.
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Roll dough into tall 1.5 tablespoon balls.
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Stick 4 small pieces of frozen milky ways onto the tops of the cookies.
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Bake for 9 to 10 minutes. Remove from oven when the cookies are lightly brown on the edges.
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The centers will appear undone, but will set up as you let them cool.
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Cool cookies for 3 minutes on the baking sheet and transfer to a cookie rack.
Recipe Notes
- Cookies remain soft and fresh for 7 days at room temperature.
Nutrition
- Calories: 127.64kcal
- Fat: 5.40g
- Saturated Fat: 3.20g
- Trans Fat: 0.19g
- Monounsaturated Fat: 1.40g
- Polyunsaturated Fat: 0.34g
- Carbohydrates: 18.50g
- Fiber: 0.56g
- Sugar: 10.88g
- Protein: 1.61g
- Cholesterol: 21.62mg
- Sodium: 44.83mg
- Calcium: 15.68mg
- Potassium: 28.23mg
- Iron: 0.55mg
- Vitamin A: 43.21µg
- Vitamin C: 0.01mg
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