This post may contain affiliate links. Please view my disclosure page for more information.

Monday, June 17, 2019

Brown Butter Cowgirl Cookies

These cowgirl cookies have all the good stuff... brown butter, oatmeal, chocolate and hint of salt. They will make you say yee-haw and grab another! 

close up of a stack of brown butter cowgirl cookies next to a glass of milk

      These cookies are a perfect way to quiet your sweet tooth.  The brown butter adds depth of flavor and the final results are the perfect mix of chewy delicious oatmeal and chocolate cookies.  A pinch of salt on top is optional, but adds one more layer of flavor.  Make a batch to share or make some and freeze the extra for when you need to treat yourself!




     MiMi originally made this recipe back in 2015.  She thought she was saving herself some time browning the butter rather than softening it, but then she chilled it to let it set back up.

     That negated any saved time from browning the butter.  You know what I did though?  Didn't chill the butter to firm it back up.

looking down on brown butter cowgirl cookies on a cooling rack


     That's right, I used the still liquid brown butter and whipped it together with the sugars instead of creaming it.  I saved the chilling for the end once the dough was made.

     And you know what? It worked really well!  So I am going to make that a permanent part of the recipe.  There is really no need to set the butter back up at all.

brown butter cowboy cookies on white marble background


    MiMi made this recipe as an adaptation of a cowboy cookie recipe she loved.  Now these have taken the place of those cookies and have become a favorite instead.  

stack of brown butter cowgirl cookies next to a glass of milk

Saving some cookies for later, how to freeze cookies or cookie dough:


       If you don't need the whole batch at once, there are two great ways to save some for later.  Of course you can just freeze the cookies.

       Place baked cookies in freezer bags and take them out as you want to.  But for the taste (and smell!) of fresh baked cookies, you can also freeze the dough.

brown butter cowgirl cookies on pink platter


      Our favorite way to do that is to scoop the dough out onto cookie sheets and freeze the balls of dough.  Once the dough is frozen, place the balls of dough into freezer bags and just pull out as many balls of dough as you'd like when the craving strikes.

      You can bake the dough while it is still frozen, no need to defrost.  Just watch the cookies as they will need an extra minute or two in the oven.



cowboy cookies, brown butter cookies, cowgirl cookies, oatmeal chocolate chip cookies
cookies, desserts
American
Yield: 42 servings
Author: Cooking With Carlee

Brown Butter Cowgirl Cookies

These cowgirl cookies have all the good stuff... brown butter, oatmeal, chocolate and hint of salt. They will make you say yee-haw and grab another!
prep time: 15 Mcook time: 45 Mtotal time: 60 M

ingredients:

  • 1 cup butter
  • 1 1/4 cups brown sugar
  • 3/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups oats
  • 1/3 cups finely chopped walnuts or pecans
  • 1 cup chocolate chips
  • 1 to 2 T sea salt

instructions:

How to cook Brown Butter Cowgirl Cookies

  1. Brown butter over medium heat until a nutty brown color. It will most likely foam up and have a few brown specks in it. This is to be expected. Let cool slightly while you gather the remaining ingredients.
  2. Beat together brown butter, brown sugar and sugar in your mixing bowl. Set aside to cool slightly.
  3. In another bowl, combine the flour, cornstarch, baking soda, baking powder and salt. Stir with a whisk.
  4. Add the eggs to the butter mixture, one at a time, mixing after each until incorporated. Stir in the vanilla.
  5. Add the flour mixture a little at a time and beat until combined.
  6. Stir in the oats, walnuts or pecans and chocolate chips.
  7. Refrigerate the dough for at least one hour.
  8. Preheat oven to 350 F. Use a medium cookie scoop (or a rounded Tablespoon) of dough per cookie onto a cookie sheet and bake for 8 to 10 minutes.
  9. When you remove it from the oven, sprinkle each cookie with a pinch of sea salt. 
  10. Remove from cookie sheet onto a cooling rack.  Once completely cooled, store in an airtight container at room temperature or freeze until ready to eat. 
Calories
136.46
Fat (grams)
6.74
Sat. Fat (grams)
3.69
Carbs (grams)
18.37
Fiber (grams)
0.77
Net carbs
17.61
Sugar (grams)
11.19
Protein (grams)
1.67
Sodium (milligrams)
358.90
Cholesterol (grams)
20.48
Created using The Recipes Generator


lots of brown butter cowgirl cookies on plate and ready to eat


20 comments:

  1. These cookies look very tasty and I love the pictures. Thanks for sharing with us at #WednesdaysWisdom

    ReplyDelete
    Replies
    1. Thank you! The cookies really were delicious. Thanks for hosting!

      Delete
  2. YUM! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can't wait to see you next week!

    ReplyDelete
  3. Thanks for sharing on My 2 Favorite Things on Thursday - Link Party!! Hope to see you again tomorrow!! Pinned!

    ReplyDelete
  4. Brown butter adds such amazing flavor! I'll have to give these a try! Thanks for sharing at FTAF!

    ReplyDelete
    Replies
    1. it does add that extra bit of richness! Thanks for stopping by!

      Delete
  5. I need a batch of these cookies ASAP! Love this combination and yes, browned butter does pretty much make everything better :)

    ReplyDelete
    Replies
    1. It really does, doesn't it? And cookies are always a good idea! I hope you love them!

      Delete
  6. Oh these look ridiculously amazing, Carlee! I am one of those people who just don't like nuts in my desserts, so I would leave the walnuts out (my mom calls me crazy!)! My mom and I make brown butter shortbread cookies during the holidays, and this recipe makes me think of those!

    ReplyDelete
    Replies
    1. My husband doesn't like nuts at all, and to be honest I love them but prefer them separate from my desserts for the most part. Brown butter shortbread sounds absolutely amazing!

      Delete
  7. I was just thinking I haven't made any cookies in ages and now these and those XXX peanut butter! How can I choose, lol!

    ReplyDelete
    Replies
    1. You'll just have to make both! (It's the only logical thing to do!)

      Delete
  8. Kelsie | the itsy-bitsy kitchenJune 16, 2019 at 2:26 PM

    These look absolutely perfect! Brown butter makes everything even more delicious!

    ReplyDelete
  9. I just read a post from someone who made cowboy cookies, but they sound even better!

    ReplyDelete
    Replies
    1. Both are good, but the brown butter in these really adds that little something extra!

      Delete
  10. As soon as it's cool enough to turn the oven on, I am making these!

    ReplyDelete
    Replies
    1. Today's not the day then, it was a scorcher!

      Delete

Thank you so much for taking the time to read and comment. I love reading your ideas!