Merry merry, friends! Popping in for a quick hello and an OMGsogood cookie recipe. I made these over the weekend for a friend’s holiday party and all people could keep saying was “WHAT is in these cookies?!” And then they proceeded to have seconds and thirds, which always makes my heart so happy. So if you’re still in need of a knockout cookie for Santa, this is it.
I’m in the midst of wrapping up work and presents before I head upstate, but wanted to very excitedly remind you all that my podcast (yes, podcast!) will be launching early in the New Year. Check back here or follow me on Instagram for all the details.
I’ll be back next week with my 10 life lessons to carry into 2016. Until then, I’m wishing you all the merriest of holidays with TONS of good rest! And as always, thanks for being here. This space wouldn’t be what it is without you! Much love, Clara
Chai-Spiced Brown Butter Oatmeal Cookies adapted from How Sweet Eats
Makes 16-18 large cookies
For the cookies:
- 2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoons baking soda
- 1 heaping teaspoon cinnamon
- 1 heaping teaspoon ginger
- 1 teaspoon cardamom
- 1/2 teaspoon allspice
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1 1/2 sticks (12 tablespoons) unsalted butter
- 1 1/2 cups loosely packed brown sugar
- 1 egg + 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
For the frosting:
- 1/4 cup unsalted butter
- 1/2 to 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons milk
- pinch of salt
Preheat the oven to 350 degrees F. Line a baking sheet (or 2) with parchment paper.
Heat a small saucepan over medium-low heat and add butter. Whisk constantly until melted, then continue to whisk as bubbles form, the butter begins to foam, and eventually brown bits appear in the bottom of the pan. This will take about 5-6 minutes total. As soon as the brown bits appear, remove from heat. I always stir for an additional 30 seconds or so. Let cool for 10 minutes.
Place half of the oats in a food processor and pulse until the oats are chopped up, some flour-like, but some pieces remaining. In a bowl, combine all of the oats, flour, baking soda, cinnamon, cardamom, nutmeg, allspice and salt. Whisk together.
In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the egg and egg yolk, then the vanilla, until smooth and combined. Take a large spoon and stir in the dry ingredients, mixing until a dough forms.
Scoop out spoonfuls of dough (you want about 2 tablespoons) and place on the parchment paper 2 inches apart. I put 5-6 on a baking sheet as they’ll spread. Bake for 12 minutes, or until golden on the edges and thin and chewy. Remove, let rest of baking sheet for 2 minutes, then move to a wire rack to cool.
For the icing: Heat a small saucepan over medium-low heat and add butter. Whisk constantly until melted, then continue to whisk as bubbles form, the butter begins to foam, and eventually brown bits appear in the bottom of the pan. This will take about 5-6 minutes total. As soon as the brown bits appear, remove from heat. I always stir for an additional 30 seconds or so. Let cool for 10 minutes.
In a large bowl combine brown butter, vanilla extract, powdered sugar, and salt. Whisk really well (for several minutes) until the mixture comes together, then add in 1 tablespoon of milk, continuing to mix. If it still doesn’t appear glaze-like, add in milk 1/2 tablespoon at a time and mix again. Drizzle the glaze over the cooled cookies.
