Brown Butter and Blueberry Oat Cookies

Instructions

1. Preheat oven to 185C
2. Melt the butter in a medium-sized saucepan or frypan over a medium-low heat, and cook until the butter has separated a little and the milk solids are starting to turn brown, about 8 minutes.
3. Pour the browned butter into a large bowl and let cool slightly.
4. Add the granulated sugar and brown sugar, and whisk until combined and smooth.
5. Add the egg and vanilla extract, then whisk until thick and velvety.
6. Sift flour, salt, cinnamon and bicarbonate of soda into the brown butter mixture, then fold together until smooth using a spatula. Fold in the oats and dark chocolate, until well combined.
7. Add the frozen blueberries and fold again until evenly distributed, not overdoing it so the mixture doesn’t turn purple. The dough will firm up as the frozen blueberries are mixed in.
8. Line a tray with baking paper. Using a measuring spoon, scoop 1 ½ tablespoon rounds of dough onto the tray, with about 3cm between each, until all the dough is used.
9. The dough should be firm enough to shape with your hands. Press each ball down slightly, reshape as needed, then bake while the mixture is still very cold in the preheated oven for 12-13 minutes, until the edges are set and the center slightly soft.
10. Let cool for 10 minutes on the tray before transferring to a cooling rack. These cookies will keep moist uncovered at room-temperature, the blueberries are best left uncovered, but they’re best fresh.

• Servings : 12
• Course : Dessert, Lunchbox, Snacks, Treats
• Ingredient : CSR Brown Sugar, CSR Caster Sugar