Toasted Oatmeal Cookies

Gone are the days of dry, bland, oatmeal cookies. Enter the new Toasted Oatmeal Cookies. These cookies are bursting with flavor and will give oatmeal cookies a new reputation. Toasted oats, browned butter, and a hint of chai spice will leave you wanting more.

Yield: 12-14

Author: Kelli Bowman

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Best Toasted Oatmeal Cookies

Prep time: 25 HourCook time: 13 MinInactive time: 24 HourTotal time: 49 H & 13 M

Oatmeal cookies like you've never had before...browned butter, toasted oats, beef tallow, a hint of chai spice, and a perfect bake. These just might move oatmeal cookies to the top of your list.

Ingredients

Cookie Dough

• 1 c butter, browned and cooled to room temp
• 1/4 c beef tallow
• 1 c brown sugar
• 1/2 c cane sugar
• 2 eggs
• 1 egg yolk
• 2 tbsp milk
• 2 tsp vanilla extract
• 1 1/2 c toasted old fashioned oats
• 2 1/2 c all purpose flour (GF works too, might need up to 3 cups)
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp chai spice (can leave out if desired but I love it)

Instructions

Toast Oats

1. Preheat oven to 350 degrees
2. Take 1 1/2 c of oats and place on a baking sheet
3. Toast oats for 7-8 minutes, stirring half way until light golden brown. Add a few extra minutes if needed.
4. Remove from oven and cool

Brown Butter

1. Place 1 c butter in a saucepan, place over medium heat. Heat until butter melts, boils, and begins to foam. Mix every few minutes.
2. Once butter begins to turn brown at the bottom and is foaming (you will smell a nutty smell), remove from heat and transfer to heat safe bowl or dish.
3. Allow to cool to room temp

Make Dough

1. Add your browned butter, tallow, and both sugars into a bowl. Mix until combined. Then add in eggs, egg yolk, vanilla, and milk. Mix until combined.
2. Then add in remaining dry ingredients. Mix until combined. If dough is too wet add flour 1 tbsp at a time or if its too dry add in 1-2 tbsp extra milk. Dough should be soft but also hold its shape (NOTE: if making these GF, the dough will be on the softer side. It will roll into a ball but slightly fall flat. This is ok, as it chills it will set up)
3. Scoop out dough into rounded 1/4 c dough balls or use a size 16 cookie scoop to shape them. Place in container with a lid. Should get 12-14. Refrigerate 24 hours. (You can freeze after this point or bake)

Bake Cookies

1. Preheat oven to 375
2. Line 2 cookie sheets with parchment paper
3. Grab cookie dough and reshape dough balls into an eggs shape (an elongated circle).
4. Place 5-6 cookies on each tray. Leave a few inches between each dough ball
5. Bake for 13-14 minutes until cookies are golden around the edges and just set in the middle.
6. Reshape cookie dough balls with a cup or biscuit shaper to get clean edges
7. Allow to cool on tray for 10 minutes, then move to cooling rack. Eat and enjoy!

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