Rambles about diet and brown butter oatmeal cookies

I am one of those bakers who have not tried browning butter until now. All I can say is Oh my word. These cookies are seriously addictive. You can't just have one, instead you find yourself reaching for more.

 After I browned the butter, I could inhale the deep, rich, toffee smell. I could really use a scented candle that smells like toffee. 

 I decided not to go down the road of the raisin and walnut oatmeal cookie, but rather create something a bit sneaky and totally not diet-friendly. I added some dark, milk and white chocolate chips.  But hey, half of it is whole wheat flour.. ;)

But no really. Do you ever notice that people who go on diets like talking about going on a diet? "I'm going on a detox tomorrow" "I completely binged eat on my cheat day, now time to get back on track!"

Since I started baking like crazy, I've developed a horrible habit of not knowing how to have self-control. Whenever my family or my friends hear me say that, they don't take me seriously. I really do not know how to refrain myself from grabbing not one, but another few slices of brownies! Now I can understand why some chefs are rather plump.

Tell me again, why am I such a sweet tooth?

Brown Butter Oatmeal Chunk Cookies

* makes about 15-18 cookies

Ingredients

1/2 cup (113 g or 1 stick) unsalted butter

1/2 cup granulated sugar

1/2 cup loosely packed brown sugar

1 large egg

2 teaspoons vanilla extract

1 1/4 cup all-purpose flour *

1 cup rolled oats

1/2 teaspoon baking powder

1 1/2 teaspoons cinnamon

1 cup chocolate chunks or chocolate chips of your choice 

*optional- 1/2 cup peanut butter 

* 1- 2 tablespoons milk, if dough is crumbly

* I did a mix of whole wheat flour and all purpose flour. About half, half.

Method:

1. Heat a small saucepan over medium-low heat and add butter. Whisking constantly, cook butter until bubbly and until small brown bits appear on the bottom of the pan. When it is done, remove the butter from the heat, constantly whisking for an additional 30 seconds or so. Set aside and let cool completely.

2. In a bowl, combine flour, baking powder, oats and cinnamon, mixing, then set aside.

3. Once butter has cooled, add to a large bowl. Whisk in sugars, stirring until smooth. Add in egg and vanilla, whisking until smooth once again. Stir in dry ingredients, using your hands if necessary to bring dough together. If you find that the dough still won’t come together, add in milk 1 tablespoon at a time. Fold in chocolate chips, distributing them evenly. Refrigerate dough for 30 minutes.

4. Preheat oven to 375 F (I used 180 C). Using an ice cream scoop or your hands, form dough into 1 1/2 inch balls. Place about 2 inches apart on parchment paper, then bake for 10-12 minutes, or until bottoms and edges are golden. Let cool before serving. 

Slightly adapted from How sweet eats