I put two sticks of butter in a saucepan the other night to melt for Heavenly Homemaker’s Giant Breakfast Cookies. Then I got involved in putting a child to bed and when I came back, the top of the butter was slightly crystallized. And it smelled PHENOMENAL.
I’ve seen recipes made with brown butter, of course, but I never “got it” until the fragrance of that butter was wafting through my galley kitchen. I knew it was going to make the cookies awesome.
So I started assembling just to discover that not only did I have some very brown butter, I also had no oats. None. Nada.
Not one to be discouraged, I came up with this crazy concoction of granola, more flour, and oat bran to replace the oats. It worked. I love the extra pizzazz the granola adds to these, but you can replace it with old-fashioned oats if you’d like.
Browning the butter is worth the time for a wonderful, developed flavor in these cookies. The whole wheat flour, oat bran, and oats will hold you over until lunchtime, and kids love having a cookie for breakfast!