Brown Butter Oatmeal Snickers Cookies
Cost 5
Ingredients
- 4 tablespoons unsalted butter, cut into 4 chunks (56 grams)
- 2 teaspoons dry milk powder
- 2 sticks unsalted butter, softened (230 grams)
- ¾ cup light brown sugar (150 grams)
- ½ cup granulated sugar (100 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour (195 grams)
- 1 teaspoon baking soda
- ¾ teaspoon salt plus another pinch, optional**
- 3 cups oats, old fashioned or quick
- 1 ¾ cups cut up Mini Snickers plus 10 cut in half You can use more or less Snickers squares
Instructions
- Preheat oven to 350 degrees F. Have ready 2 parchment lined baking sheets and a smaller rimmed pan such as a 9x13 inch cake pan that you can put under it.
- Melt the 4 tablespoons of butter (4 chunks) in a small saucepan over medium low heat. When fully melted, stir in the milk powder. Cook butter and milk powder together stirring and tilting/swirling pan until brown bits start to form and mixture is fragrant. To keep butter and milk from burning. You may need to repeatedly lift and hold the pan over the burner rather than directly on it while stirring. The goal is for brown bits to form, so as soon as you start to smell brown butter and see plenty of brown bits, you can remove it from the heat. Scrape into a small bowl and let your fragrant brown sludge cool while you prepare the rest of the ingredients.
- With an electric mixer, beat the remaining 2 sticks of unsalted softened butter until creamy, then beat in the brown and granulated sugars. Beat for another 2 minutes.
- Add the egg and beat for another minute or until mixture is very light and fluffy. Scrape in the cooled browned butter mixture and the vanilla and beat well.
- Mix together the flour, baking soda and salt and stir in the batter, then add the oats and stir until blended.
- Lastly, stir in the Snickers, sampling to make sure they are the fresh. Very important.
- Divide dough into 22 equal size pieces (about 2 oz each) and shape each piece into a ball. Press the balls slightly to flatten tops. Arrange on dinner plates and cover with plastic. Chill until ready to use or bake immediately.
- Arrange rounds on a parchment lined baking sheet spacing about 2 ½ inches apart.
- Bake one sheet at a time for about 15 minutes or until brown around the edges. About a minute before the cookies are done, quickly place a half Snickers square in the center of each cookie and continue baking until done.
- Let cool slightly on cookie sheet for about 3 minutes, then slide (or carefully lift) parchment and place on a cool surface. Let the cookies cool on the parchment.
- If you'd like to try baking on an elevated baking sheet, instead of setting your baking sheet directly on the oven rack, set it on top of a slightly smaller pan (such as a 9x13 inch cake pan) and bake as directed.
Notes
I sometimes make these with a full teaspoon of salt for a salty flavor, but ¾ teaspoon is better if you aren't a fan of the saltiness. If using salted butter, only use ½ teaspoon of salt.