Description
Deliciously rich brown butter oatmeal cookies with a chewy texture and a hint of Irish cream for added richness.
Ingredients
Scale
- 1 cup Brown Butter
- 2 cups Irish Rolled Oats
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 1 teaspoon Baking Soda
- 1 teaspoon Flaky Sea Salt
- 2 tablespoons Optional Irish Cream
Instructions
- In a medium saucepan over medium heat, melt the butter while stirring continuously until it reaches a deep amber color, about 5-7 minutes.
- In a large mixing bowl, combine the warm brown butter with both granulated and brown sugars, blend until light and fluffy, about 2-3 minutes.
- Whisk together Irish rolled oats, all-purpose flour, baking soda, and a pinch of salt in a separate bowl.
- Gradually incorporate the dry mixture into the wet ingredients, stirring gently until just combined.
- Cover the bowl with plastic wrap and refrigerate the cookie dough for about 30 minutes.
- Preheat your oven to 350°F (175°C) while the dough chills.
- Scoop tablespoon-sized portions onto a baking sheet, flatten slightly, and sprinkle with flaky sea salt if desired.
- Bake in the preheated oven for 10-12 minutes until edges are golden, and centers appear underbaked.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For best results, use room temperature eggs for blending.
- Use authentic brands like McCann’s for Irish rolled oats.
- Feel free to adjust the amount of flaky sea salt based on your preference.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg