Thursday, November 1, 2012

Browned Butter Oatmeal Pumpkin Chocolate Chip Cookies

As I post sit here and post this. I am running my power in my home from a gas powered generator. Due to hurricane sandy we will surely be with out power for fifteen days. Yes FIFTEEN days! Thank goodness for a friend that has lent us this beast to run power to our home. Our village actually canceled Halloween yesterday. I took my daughter a few towns over so she could enjoy her day. There has been no school all week. I can't not begin to describe to you the devastation in our area. Peoples homes have floated away. Our beach is gone and destroyed. The ocean has broken through to the bay. We have the National Guard and various other military troops patrolling and helping people get their belongings from their flooded homes. They are using boats in our streets a sight I thought I'd never see. I am thankful enough that the water only just missed our home by two short blocks. I will deal without the power over that any day! So if everyone can maybe just say a little prayer for all the people who have lost a home or a car or just anything at all; maybe it will make things a little easier. 

2  cups old fashion oats
¾ cup flour
½ cup unsalted butter, browned; see note
½ cup sugar
½ cup brown sugar
1 cup pumpkin puree, not pie filling
¾ teaspoon cinnamon
¼ teaspoon nutmeg
1 egg
½ teaspoon baking soda
¾ cup chocolate chips

Add old fashion oats and flour into a bowl and mix to combine; set aside.
Place butter in a skillet over medium heat and cook until butter starts to turn brown, whisk continuously. Set aside to cool.

Add sugar, brown sugar, pumpkin puree, cinnamon, nutmeg and egg into a bowl and mix to combine. Add in cooled browned butter and mix to combine. Add in baking soda and mix to combine. Then fold in flour and oat mixture until combined.
Bake cookies at 350 degrees for 10-12 minutes.

How to brown butter:
Heat a thick-bottomed skillet on medium heat. Add the butter whisking frequently. Continue to cook the butter.

Once melted the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter, it should will smell nutty. Remove from heat and place on a cool surface to help stop the butter from cooking further and perhaps burning. If it turns black it's burnt start over.
Use browned butter immediately or store covered in the refrigerator for future use.

*Adapted from Bakers Royale

*Shared over at Weekend Potluck, foodie friday, strut your stuff saturday


  1. I'm sorry to hear this although the important thing is that you and your family are safe. We have power, many of my neighbors do not. Lots of destruction and rebuilding to come but we're OK.

    1. Thanks Anita. I saw the damage to the city on the news. What a mess.

  2. I just found you through The Country Cook...I've been following the news reports and seeing the pictures of the devastation, but reading your post makes it seem way more personal, it touches my heart. I live in Michigan..lots of power outages, and my kids didn't have school on Tuesday....I'll be praying for your community.

  3. I haven't made oatmeal cookies in forever!
    Prayers are going out to everyone affected on the east coast!