Are you ready for some cookies?! I went a little overboard last weekend and baked up an absurd amount of cookies then proceeded to eat cookies day and night. You would think I would be all cookied out, but I’m beginning to think that’s impossible. To make sure I properly spread the cookie baking bug, it only seemed appropriate to devote a week to cookies on the blog. Why should I be the only one eating massive amounts of cookies? I have several amazing cookie recipes to share this week, so stay tuned (with plenty of flour and sugar on hand)! I’m kicking off the week with a recipe that I made for a jumbo sized cookie swap.
Ever since I started blogging, I have been eager to participate in the Great Food Blogger Cookie Swap. The Swap is such a fun concept and raises money for a great cause. Every year many bloggers sign up, bake tons of cookies, and then mail them to each other. The cookie exchange is a secret Santa-like swap, so you don’t know which three bloggers are sending you cookies. Who doesn’t like receiving cookies in the mail?! The whole point of the Swap (besides connecting bloggers) is to raise money for Cookies for Kids’ Cancer. Each blogger makes a small donation to participate and several brand partners match the amount raised.
I had such a hard time deciding what to make- cookie possibilities are pretty much endless. I also knew that whatever I made needed to travel well, since I had to ship them across the country. I ultimately decided that you can’t go wrong with brown butter and chocolate and ended up with one of my favorite cookies of all time.
The brown butter creates the perfect nuttiness and swapping chocolate chunks for chocolate chips ensures gooey chocolate in every bite. I only added a small amount of oats, so the flavor is subtle compared to a true oatmeal cookie. You could definitely play around with different amounts or even leave the oats out completely if you’re not a fan.
I received amazing cookies from three other bloggers. Natalia from The Greek Glutton sent me Greek Butter Cookies, Valentina from The Baking Fairy sent me Chocolate Chip Confetti Shortbread and Julie from She’s Almost Always Hungry sent Gingerbread Biscotti. All of the cookies were delicious and it was a lot of fun to connect with such talented bloggers!
Brown Butter Oatmeal Chocolate Chunk Cookies
Yield: 2 dozen
2 sticks unsalted butter
3/4 cup granulated sugar
3/4 cup light brown sugar
1 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
3/4 cup rolled oats
1 1/2 cups semisweet chocolate chunks or chopped chocolate
Preheat oven to 375 degrees F.
Melt the butter on the stove over medium heat. Whisk constantly until the butter turns golden brown and has a nutty fragrance. Pour the butter into a medium sized bowl. Add the sugars and vanilla. Add the eggs, one at a time. In a separate bowl, combine the flour, baking soda, salt and oats. Add to the butter mixture. Fold in the chocolate. Place 2 dozen balls of dough onto 2 baking sheets and bake for 10 minutes. Allow to cool on a cooling rack and enjoy!