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Tuesday, April 8, 2014

Spiced Brown Butter, Oat and Pumpkin Seed Cookies


Most cookie lovers fall into one of two categories: soft and chewy vs. crispy and crunchy. I'm normally one of those people that has very strong beliefs about a particular type of food. For example, in MY opinion tomatoes and mayonnaise are foods of the devil (not really, but the thought of eating them makes me cringe) but give me a bowl of kimchi and a funky raw milk cheese and I'm one happy camper. So, yeah... I'm not gonna lie, I can be one picky eater, but when it comes to cookies, I simply can't choose between soft and chewy or crispy and crunchy.. I love 'em all! Whether it be chocolate chip, peanut butter, thumbprints or oatmeal raisin....  Sugar cookies, gingersnaps, or pecan sandies. 

When it comes to baking, I usually make something that's uber healthy: chia seeds, raw cacao, coconut oil and almond flour or something that's purely decadent: sugar, flour, butter, chocolate. Sometimes I find something that falls somewhere in between the two categories and this cookie happens to be one of them. 

Any time I come across a recipe calling for brown butter, I'm usually sold.  This one calls for that aforementioned delicious butter, oats, eggs, pumpkin seeds, sugar and warming spices such as cinnamon, cardamom, and ginger.  These cookies are thin and chewy, with a bit of crunch from the pumpkin seeds. And...... since they are so light and airy you can eat 3-4 of these without doing to much damage.


Spiced Brown Butter, Oat and Pumpkin Seed Cookies
From Good Things Grow

1/2 c. unsalted butter
1 1/2 c. rolled oats
1 T. buckwheat flour* (may substitute all purpose flour if you don't need them to be gluten free)
1 t. baking powder
1/2 t. ground cinnamon
1/4 t. ground ginger
1/4 t. ground nutmeg
1/4 t. ground cardamom
1/2 t. salt
1/3 c. pumpkin seeds, toasted
1 egg
1/2 c. cane sugar

Preheat oven to 350 degrees.

Melt butter in a large saucepan over medium heat. Once melted it should start to foam, then start to watch and smell as light brown specs form and you smell and nice light nutty scent. Remove from heat and let cool slightly, about a minute, before stirring in the rolled oats.

While the butter is browning, combine the buckwheat flour, baking powder, spices, salt and pumpkin seeds. Set aside.

In a large bowl, whisk the sugar and egg together until the mixture becomes creamy and batter-like. Whisk in the flour mixture, then stir in the butter and oat mixture, stirring until just combined. The dough will be loose and runny.

Drop level tablespoons of the dough (no more that this.. the cookies will spread like wildfire) on your prepared cookie sheet 2 inches apart. Bake until golden brown around the edges, about 8-10 minutes, turning the pan halfway through cooking time. Let sit on baking sheet several minutes (this step is important!) before transferring to a wire rack to cool completely.

 

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