A Pinteresting Post

Pinterest has a lot going on.  From recipes to art work to DIY projects and beyond.  It's a bit of a vortex that will suck you in for hours at a time if you're not careful.  I've pinned a few things here and there -- mostly with a "one of these days I'll try this" mentality -- but for tonight's post I have to share a recipe we've tried SEVERAL times now for the most delicious chocolate chip cookie you will ever taste.  I don't even really care for straight-up chocolate chip cookies all that much, but these are SO GOOD that I'm sitting here salivating at the thought of them and I'm borderline tempted to whip up a batch right now just to have a bite {and a visual for the post}.   Alas, it really is too late and I will end up eating the whole batch by myself.  Otherwise I would totally do it.

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Brown Butter Chocolate Chip Cookies {Recipe found here}

1/2 cup old-fashioned oatmeal
1 cup (2 sticks) softened butter
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1 teaspoon salt
1 Tablespoon real vanilla extract
1/2 teaspoon white vinegar (You won’t taste it, I promise.)  {This is true.}
2 large eggs
1 1/2 teaspoons baking soda
2 cups all-purpose flour
1 cup chopped walnuts or pecans (optional, but add 1/4 cup more flour if omitting)
1 (12-oz) bag semi-sweet chocolate chips {I like milk chocolate chips, myself, and use about 1 c.}
 
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.

2. In a nonstick skillet, melt 1 stick of the butter over medium heat until foamy and golden brown. You’ll know it’s ready when the solids have separated and the bottom has lots of brown specks and it starts to smell so wonderful that you get light-headed when you catch a whiff. Pour into a bowl to cool and wipe out the skillet.  {Oh it smells SO good.}

3. In the skillet over medium heat, toast the oatmeal, stirring often, until fragrant and some of the oatmeal is light golden in color. About 3 minutes. Transfer the oatmeal to a food processer and grind until fine and powdery. I usually just turn it on and leave it alone for a full minute. Set aside.

4. If using, spread the nuts onto a plate and microwave in 30 second increments 2 or 3 times until toasted, stirring in-between. Set aside to cool.  {I've just toasted them in the same skillet after the oatmeal was done.  It worked.  Hahahaha.}

5. In a stand mixer, beat the softened butter, browned butter, brown sugar, granulated sugar, salt, vanilla extract, and vinegar low to combine, and then on high speed until fluffy and lighter in color. I beat mine about five minutes so that there’s plenty of time for all those sugar crystals to force air into the butter. (Alton Brown has convinced me this is crucial to making good cookies and since I do this and my cookies are always good, you should believe us both.)  {I've seen that Good Eats episode -- he knows what he's talking about!}

6. Add the eggs and mix until combined. Add the oatmeal and baking soda and beat for another minute. Next, add the flour half at a time and mix on low speed just until incorporated.

7. Add the chocolate chips and toasted nuts. Mix on low until incorporated.

8. With a size 50 cookie scoop or a generous tablespoon, drop the dough onto parchment paper 3 inches apart. 

9. Bake for 11 minutes or until golden around the edges. I use an airbake pan and usually bake mine about 10 minutes, but oven temps vary so just keep an eye on the first pan to judge the time yours needs. Remove from oven and let set on the cookie sheet for 3 minutes before moving to a cooling rack.  

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There's a line in the newer version of Little Women (with Winona Ryder, Susan Sarandon, a very young Kirsten Dunst, etc) that always makes me laugh.  It's during the Christmas morning scene when the sisters come down to breakfast and are so excited and surprised to see a full spread of food on the table and Amy exclaims, "Butter!!!  Oh isn't butter divinity???"  Hahahaha.  I've always full-heartedly agreed with that sentiment...until now.  Because now I know that it's browned butter that's divinity.  Go out and try these, folks -- I don't think you'll be disappointed.