Brown Butter Superfood Oatmeal Cookie Recipe
Homemade oatmeal cookies with healthy superfood mix | Easy 40-minute recipe | Makes 18 cookies
Transform classic oatmeal cookies with nutrient-rich Big Deal Oatmeal, featuring nuts, seeds, and dried fruits. Brown butter adds rich, caramel notes to these cookies - specially balanced for both health and happiness. Perfect for both traditional and gluten-free baking.
Ingredients:
- 4 cups Big Deal Oatmeal
- 4 tbsp unsalted butter (for browning)
- ¾ cup dark brown sugar (5¼ oz)
- ½ cup granulated sugar (3½ oz)
- ½ cup vegetable or light tasting olive oil
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 cup all-purpose or gluten-free flour (5 oz) We use Bob's Red Mill 1 to 1 Gluten Free Flour
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp Caroline Schiff Speculoos Blend from Spicewalla (optional)
Easy Oatmeal Cookie Instructions:
- Brown butter over medium-high heat until bubbles give way to golden/darker brown fragrant bits. Remove from heat. Cool completely.
- Combine wet ingredients: Whisk eggs, oil, sugars, vanilla, and cooled brown butter.
- Mix dry ingredients separately: Whisk flour, salt, baking soda & speculoos spice (optional)
- Make cookie dough: Mix wet and dry ingredients, fold in superfood oatmeal blend until well combined
- Form and bake: Shape 2 oz. dough portions into flat disks, bake at 375°F for 10-13 minutes until bottoms are baked crisp. This is best achieved by baking one tray at at time.
Expert Tips for Perfect Oatmeal Cookies:
- Use wet hands to shape sticky dough
- Bake one sheet at a time
- Rotate pan halfway through baking
- Optional: Upon removal from oven, gently drop hot pan onto towel lined countertop for flatter cookies
- Store with bread slice or tortilla for soft, chewy texture
Recipe adapted from America's Test Kitchen