Now that Owen is in preschool, I have two solid hours to be productive on Tuesdays, and three and a half on Thursdays because he does play group afterwards. Miles gets some one on one time, then he naps and I work away.
Last Thursday I baked. Well, first I browned some butter, then I baked. It’s not very often I get to bake in a quiet kitchen and I have to tell ya it was heavenly.
Just like these Browned Butter Pumpkin Oatmeal Chocolate Chip Cookies (that’s a mouthful!). They’re big and soft, and a little cakey. I love cakey cookies! And the browned butter just gives them this extra rich, nutty flavor. Seriously love browned butter. And pumpkin. The pairing of the two is great.
And once I was done baking cookies, I continued to be productive. I turned on the tele, folded laundry and ate about a dozen warm cookies. Can ya blame me?
- 1/2 cup + 3 tbsp butter
- 1 cup granulated sugar
- 1 egg
- 1 tbsp vanilla
- 1 cup canned pumpkin
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
- 1 1/2 cup oats
- 2 cups semi sweet or milk chocolate chips
- In a medium saucepan melt butter over medium heat. Whisk frequently and continue to cook butter until brown specks start to appear and butter starts to smell nutty. Remove from heat and let cool slightly.
- Mix flour, baking powder, soda, cinnamon, and salt together and set aside.
- In a stand mixer, beat browned butter, sugar, egg, and vanilla together until creamy. Slowly beat in pumpkin. Slowly mix dry ingredients into the wet ingredients.
- Stir in oats, then chocolate chips.
- Using a cookie scooper, scoop dough onto parchment lined baking sheets. Bake at 350 for 9-11 minutes. 10 was the magic number for me.