Wednesday, August 8, 2012

Brown Butter Oatmeal M&M Cookies.

Part of being a pro girlfriend is having the supernatural ability to forget overlook totally important things, like directions and movie times and what your boyfriend really said and something-something-something about an oil change? and being able to remember all the unimportant, tiny details. 

Things like... how you still open doors for us, even when we're being difficult and snappy with each other. We like that. We like that way more than being reminded to check the air in our tires. 

Things like... how you put justthismuch cream in your iced coffee and a packet and a half of Splenda. Seriously.

Things like... everything you've ever said about our clothing, make-up, or hair. We get it. More tank tops, less make-up, and stop curling your hair and hiding it all up in a ponytail!

What I'm trying to say is... I definitely remember how three or four years ago, my boyfriend said something along the lines of, "I hate mini M&Ms. They're just not the same. They're tiny and weak." 

Check out this act of rebellion!

... which apparently he never said? Or didn't mean? Or was having a bad day? 

Because he walked in the door, found these cookies, and promptly ate them.

Then took them to work for breakfast the next day. Real life.

These thick, chewy, rainbow M&M cookies must be magic. They're changing minds, passing for breakfast, and are stuffed full of all kinds of good things. Oats. Cinnamon. Chocolate. That extra something special from brown butter.  

See the tiny brown specks of brown butter? It's love.

Summertime baking means scooping cookie dough with an ice cream scoop. Can we put this on a waffle cone and call it breakfast?

I say yes. It's summer! Bake with ice cream scoops, change minds, and eat cookies for breakfast.

Oh and butter. Brown it!

Brown Butter Oatmeal M&M Cookies

Printable Recipe

1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
3/4 cup rolled oats
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
1 cup mini M&Ms
1-2 tablespoons milk, optional (if dough is crumbly)

Heat a small saucepan over medium heat and add butter. Whisking constantly, brown your butter by cooking until bubbly and small brown bits appear at the bottom of the pan, about 5-6 minutes (more details on how to brown butter here). Immediately remove from heat, pour into a heat-proof bowl, and allow to cool completely. It should not be warm to the touch. 

In a medium bowl, combine flour, oats, salt, baking powder, and cinnamon; set aside.

Once butter has cooled, add to a large bowl. Whisk in sugar and brown sugar. Add egg and vanilla, whisking until smooth. Slowly stir in dry ingredients. If dough is crumbly, add a tablespoon of milk at a time until dough begins to come together. Stir in mini M&Ms. 

Refrigerate dough for 30 minutes. 

Preheat oven to 375°F. Scoop dough onto a parchment-lined baking sheet using an ice cream scoop, flatten slightly with a spatula, and bake for 10-12 minutes, or until bottoms and edges are golden. Let cool before serving.

Makes 12-15 big cookies.

Source: How Sweet It Is.