Brown Butter Oatmeal Pine Nut Cookies
User Reviews
5
Brown Butter Oatmeal Pine Nut Cookies
Description
These cookies start with toasting pine nuts in a dry skillet until golden and fragrant, then browning butter for a deeper, nutty flavor. The butter is cooled before creaming with brown and granulated sugars, eggs, and vanilla extract. Dry ingredients—flour, baking soda, baking powder, cinnamon, and salt—are blended separately and gradually incorporated. Finally, oats and toasted pine nuts are folded in for texture and flavor.
The dough is portioned with a cookie scoop and placed spaced on parchment-lined sheets, then baked at 350°F until cookies are lightly browned around the edges while maintaining chewiness inside. Once cooled, the cookies have a robust oatmeal crumb complemented by pine nut crunch and a subtle cinnamon warmth.
Dough and baked cookies freeze well; dough balls can be frozen and baked later by adding a few minutes to baking time, ensuring fresh cookies anytime. Cookies stored airtight remain enjoyable for several days.
Toast pine nuts carefully over medium-low heat, stirring frequently to prevent burning.You can freeze cookie dough balls on a tray, then store in a bag for baking fresh cookies later, adding 2–3 minutes to baking time.Baked cookies keep well in an airtight container for up to five days and freeze up to two months.
Ingredients
- 2 ticks (1 cup) butter unsalted
- 4.5 ounces pine nuts
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 egg large
- 1 teaspoon vanilla extract
- 2 1/2 cups old fashioned oats
Instructions
- Place pine nuts in a dry (don’t add oil) frying pan large enough to hold them in a single layer.
- Turn heat to medium-low and cook until fragrant and golden brown, keeping them moving (stir frequently or constantly).
- When they’re golden brown, immediately transfer them to a plate to stop the cooking and prevent burning.
- Melt and brown butter then bring back to room temperature.
- In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt and set aside.
- In a large bowl, cream butter and sugars until light and fluffy.
- Add eggs and vanilla; beat well.
- Slowly add dry ingredients to creamed mixture and beat.
- With a spoon, fold in oatmeal and the toasted pine nuts.
- Use a 2-tablespoon cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on parchment lined baking sheet.
- Bake at 350°F about 11 to 13 minutes or until browned. Remove to wire racks to cool.
Notes
- Toast pine nuts over medium-low heat while stirring frequently to avoid burning and develop even color.
- Freeze unbaked dough balls on a lined tray, then store in a sealed bag to bake fresh cookies on demand; add a few minutes to baking time when baking from frozen.
- Baked cookies store in an airtight container for up to five days and freeze well for up to two months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 38cookies
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Calories | 103kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 9mg | 3% |
| Sodium | 65mg | 3% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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