Browned Butter Peanut Butter Oatmeal Chocolate Chunk Cookies

Browned butter lends a nutty flavour to these cookies. So much yum!

Browned Butter Peanut Butter Oatmeal Chocolate Chunk Cookies
Adapted from: Cooking Classy

Ingredients:
10 Tbsp (150g) butter, diced (I used salted)

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup old fashioned rolled oats *I used 1 cup instant oats
• 1 cup packed light-brown sugar *I reduced to 3/4 cup
• 1/4 cup granulated sugar
• 1/2 cup creamy peanut butter
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup milk chocolate chips *I did not add
• 3/4 cup semi-sweet chocolate chips *I used 1 1/2 cups chopped chocolate 
• optional - Maldon or coarse sea salt

Method:

1. Brown butter in a small saucepan over medium heat. Remove from heat and pour and scrape browned butter and bits into the bowl of an electric stand mixer and allow to rest 30 - 35 minutes until cool.

• 2. Preheat oven to 350 degrees (180C). In a mixing bowl, whisk together flour, baking powder, baking soda and salt. Stir in oats, set mixture aside. 
• 3.  Add light brown sugar and granulated sugar to cooled butter in bowl of electric stand mixer, and using a paddle attachment, whip mixture on medium speed, 3 - 4 minutes, frequently scraping down sides of bowl. Blend in peanut butter. Add in egg and vanilla and mix until blended. Slowly add in dry ingredients and mix just until combined. Stir in chocolate chips (or chunks). 4. Scoop dough out and shape into balls, about 3 Tbsp each (I did each one 50g by weight). Transfer to a Silpat or parchment paper lined baking sheet, spacing them at least 2-inches apart*, and bake in preheated oven 10 - 11 minutes (if you make smaller cookies, reduce baking time). Sprinkle tops lightly with sea salt if desired. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool. Store in an airtight container.
• Note:
• *The first batch will to spread more than the second batch (unless you have two ovens and bake both batches at the same time), as the dough rests I'm guessing the oats absorb some of the oils so the cookies won't spread as much while baking. So, I would recommend if your dough has rested for about 20 minutes before baking that you slightly press down on the cookie dough balls to flatten slightly. (I rested the cookie dough balls in the fridge for 20 minutes before baking)

Pistachio Butter Cookies and Happy Birthday to Me!

I am a year older now starting from Tuesday, 19th February 2013. Yes, it was my birthday. I celebrated at home, with my wonderful family. They cooked these Thai fare (deep fried squid in crispy batter, sweet and sour snapper and spicy vegetable tomyum):

...and bought this decadent bad boy:

Everbody, meet my birthday brownies! Simply named American Brownies from Secret Recipe. A rich, decadent, fudgy dark chocolate pistachio brownies. I loved it so much because it is how I like my brownies - FUDGY! So fudgy and chocolate-y it's not for the faint-hearted. Describing this brownies makes me wanna go to the fridge and grab a slice...and it's 11.13pm now...Ok, enough with this brownies. Let me introduce you to these wonderful cookies I found on Patricia Scarpin's Technicolor Kitchen (love her blog so much!). These cookies were fabulous! Buttery like shortbread, they are so crispy and full with nuts that you find yourself munching on them non-stop. They are really that good. And oh, I did not have enough pistachios when making these cookies so I added chopped cashew nuts too and they work wonders with pistachios. No kidding. 

    
Pistachio butter cookies 
Original recipe: Martha Stewart's Baking Handbook
Source: Technicolor Kitchen

Ingredients:
1 cup (2 sticks/226g) unsalted butter, room temperature
¾ cup (150g) granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 ½ cups + 2 tablespoons (370g total) all-purpose flour, sifted
½ teaspoon salt
112g (4oz) unsalted pistachios, lightly toasted, cooled, finely chopped, fine dust sifted out *I used 70g pistachios and 60g cashews
about ¼ cup granulated, extra, for rolling the dough log 

Method:
1.  In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until light and creamy, scraping down the sides of the bowl occasionally. Add the egg and vanilla, and beat to combine. Add the flour and salt; mix on low speed until combined. Stir in the pistachios.
2.  Divide the dough into two equal parts. Place each on a piece of parchment paper; shape dough into logs. Fold parchment over dough; using a ruler, roll and press into a 3.5 cm (1.4in) log – like Martha does here. Wrap in parchment (I wrap in foil). Chill in freezer until very firm (I chill overnight).

This is how my cookie log looks like.

3.  Preheat oven to 180°C/350°F; line two large baking sheets with baking paper. Unwrap one log at a time (keep the other in the freezer). Roll dough log in the extra sugar, coating them evenly, then cut into 6mm (¼in) thick rounds; space 2.5cm (1in) apart onto prepared sheets. Do the same with the other log.

Roll in sugar then slice.

4.  Bake, rotating sheets halfway through, until golden brown around the edges, 15-20 minutes. Cool on the sheets for 5 minutes, then carefully transfer to a wire rack to cool completely.

Note:
*I find 180C to be perfect for cookies with such thickness as the photo above. But I find it to be too thick so I slice it thinner and bake those thinner slices at 160C.
*To get thinner slices, it's important that the log is cold. If you find the dough to have softened a bit to room temperature as you roll with in sugar, pop it back in the freezer for about a minute or so to firm it back. 
 

Pistachio Butter Cookies 
Sumber: Technicolor Kitchen

Bahan-bahan:
1 cawan (226g) mentega tanpa garam, suhu bilik
¾ cawan (150g) gula kaster
1 biji telur saiz A
1 sudu kecil esen vanilla
2 ½ cawan + 2 sb (370g) tepung gandum, diayak
½ sudu kecil garam *kalau guna butter biasa, letak secubit je garam
112g (4oz) unsalted pistachio yang disangai, cincang halus dan serbuk halus diayak keluar *saya guna 70g pistachio dan 60g kacang gajus
anggaran ¼ cawan gula, ekstra, untuk salut doh.

Cara-cara:
1.  Pukul mentega dan gula hingga ringan dan berkrim. Masukkan telur dan vanilla, pukul sebati. Tambah tepung dan secubit garam, gaul sebati. Akhir sekali masukkan pistachio.
2.  Bahagi doh kepada dua bahagian dan bentukkan seperti log (kayu) panjang anggaran ketebalan 3.5 cm (1.4inci). Balut dengan parchment paper (saya guna foil) dan sejukkan dalam freezer sampai keras (saya sejukkan semalaman).

3.  Panaskan oven kepada 180°C/350°F; gris dan alas dua loyang dengan baking paper. Ambil satu doh dari freezer (satu lagi simpan dulu) dan salut dengan gula ekstra. Selepas itu, potong doh kepada kepingan-kepingan setebal lebih kurang 6mm (¼inci) dan susun atas loyang tadi. Selepas habis, keluarkan doh yang satu lagi dan buat langkah-langkah yang sama. 

Salut dengan gula dan potong.

4.  Bakar selama 15-20 minit atau sehingga garing. Pusing loyang semasa separuh masa membakar jika perlu. Sejukkan biskut sepenuhnya dan simpan dalam bekas kedap udara.

Nota:
*Suhu 180C sesuai kalau potong biskut tebal-tebal macam dalam gambar. Kalau potong nipis-nipis, kena turunkan suhu sikit kepada 160C, kalau tak nanti cepat hangit. 

...By the way...there are still some of those brownies left in the fridge. Don't be shy. Help yourself :)

A slice for you :)

Brown Butter Chocolate Chip Cookies/ Biskut Coklat Chips Mentega Perang

While I was pinning on my bake! cookies board on Pinterest, I found three recipes for browned butter chocolate cookies. The first one is Cooks Illustrated recipe on laura's sweet spot. The recipe is deemed the perfect chocolate chip cookies, and it is from Cooks Illutrated, so it must be good, right? Then, I found a sinful recipe on cooking classy: Nutella Stuffed Chocolate Chip Cookies with Browned Butter, Vanilla Beans & Sea Salt. Say what?! I almost settle on that until I found a recipe on Kak Rima's bisous a toi and decided to give it a try. This recipe is so simple and the cookies were fantastic! I reduced the sugar a bit and added chopped cashews for extra bite. Yum! A definite keeper. Oh, before i forget, I'd like to remind you that these cookies do spread and don't place them close to each other like I did. Follow the recipe and place them 2 inches apart so you can get perfectly round cookies.

DON'T place the cookies too close to each other like this! They'll spread. 

     
Brown Butter Chocolate Chip Cookies
Original Recipe: completely delicious
Source: bisous a toi

Ingredients:
1 cup (226 grams) unsalted butter
1/2 cup (100 grams) sugar *I used 90g dark brown sugar
1 cup (215 grams) brown sugar *I used 200g light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cup (300 grams) all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (450 grams) semi-sweet chocolate chips *I used 1 1/2 cups chocolate chips and 1/2 cup chopped toasted cashews
Coarse salt, for sprinkling (optional)

Method:

1. In a medium saucepan over low heat, melt the butter. Once melted, continue to cook until it turns golden brown. Swirl the pan occasionally if needed so that it browns evenly. Watch it fairly closely, as it can go from brown to burned quickly. When the color has turned golden, small flecks speckle the butter, and it has a nutty aroma, remove from heat and poor into a shallow dish. Chill in the fridge until it becomes solid. You want it to be soft, but not melted. If it cool too hard, let it come back to room temperature before using.
2. Preheat oven to 375 degrees (175C) and line a sheet pan with parchment paper.
3. Beat the brown butter, sugar, and brown sugar on medium high speed with an electric mixer until light and creamy, about 4 minutes. Add the eggs one at a time, mixing after each. Add the vanilla extract.
4. In a separate bowl, combine the flour, baking soda, and salt. Add to the wet ingredients and mix until just combined. Add the chocolate chips and mix until incorporated.
5. Spoon by the tablespoon onto the prepared baking sheet, leaving 2 inches in between each cookie. Sprinkle with coarse salt, if desired. Bake until golden brown, 10-12 minutes. Let cool for 5 minutes on the pan before removing to a wire rack to cool completely.
6. Store cookies in an airtight container at room temperature.

Biskut Coklat Chip Mentega Perang
Resipi asal: completely delicious
Sumber: bisous a toi

Bahan-bahan:
1 cawan (226 grams) mentega tanpa garam
1/2 cawan (100 grams) gula *saya guna 90g gula perang gelap
1 cawan (215 grams) gula perang *saya guna 200g gula perang biasa
2 biji telur
1 sudu kecil esen vanilla
2 1/2 cawan (300 grams) tepung gandum
1 sudu kecil baking soda
1/2 sudu kecil garam
2 cawan (450 grams) coklat chips *saya guna 1 1/2 cawan coklat chips dan 1/2 cawan kacang gajus yang disangai dan dipotong kasar
Garam kasar untuk ditabur (tak letak pun xpe)

Cara-cara:

1. Dengan api perlahan, cairkan mentega dan biar sehingga ia bertukar ke warna perang. Jangan biar sampa hangit. Selepas itu, sejukkan mentega perang di dalam peti sejuk sehingga ia keras sedikit.  
2. Panaskan oven pada suhu 175C dan alas loyang dengan kertas parchment.
3. Pukul mentega perang, gula dan gula perang sehingga berkrim. Masukkan telur satu persatu dan pukul sebati. Tambah esen vanilla dan kacau lagi. 
4. Dalam satu bekas yang lain, satukan tepung, baking soda dan garam. Masukkan campuran tepung tadi ke dalam mentega yang dipukul tadi (wet ingredients) dan kacau sebati. Masukkan coklat chips dan gaul. 
5. Letak adunan biskut anggaran 1 sudu besar setiap satu di atas loyang. Jarakkan dalam 2 inci kerana biskut akan mengembang semasa bakar. Tabur sedikit garam kasar jika suka. Bakar selama 10-12 minit atau sehingga garing. Sejukkan dan simpan dalam bekas kedap udara. 

Hard Boiled Egg Chocolate Chip Cookies / Biskut Coklat Cip Telur Rebus

When I first saw this cookie on Kak Nor's Secubit Garam I was completely intrigued. I have never seen hard-boiled egg used in any sweet recipes. I was interested to try since there were a lot of hard-boiled eggs in the fridge that we got from my cousin's wedding. These cookies are definitely scrumptious and more on the chewy side, the way I prefer my cookie to be. The original recipe calls for 100g of sugar, but I've reduced it to 80g. If you like your cookies sweet, then you may stick to the original recipe. 

Hard-Boiled Egg Chocolate Chip Cookies
Original Source: The girl who ate anything  
Adapted by: Che CT
Taken from: Kak Nor Secubit Garam

Ingredients
1 hard-boiled egg - mashed
200 gm all-purpose flour
125 gm butter - cubed
1 tsp baking powder
50 gm caster sugar *I used 40g
50 gm brown sugar * I used 40g
1 tsp vanilla extract
150 gm chocolate chips

Method

1. Preheat the oven to 180'C

2. In a food processor (or using hand), mix all the ingredients above until it all comes together into a dough.

3. Add in the chocolate chips and mix through. 

4. Take approximately 22 gm of dough or the size of a golf ball and put on a baking tray lined with baking paper. Leave a little space between each cookie (they won't spread much) and pressed them with a fork.  

5. Bake for 15-20 mins.

Biskut Coklat Cip Telur Rebus
Sumber Original: The girl who ate anything  
Olahan: Che CT
Sumber: Kak Nor Secubit Garam 

Bahan-bahan :
1 biji telur rebus - dilenyek halus
200 gm tepung gandum
125 gm mentega - dipotong dadu kecil
1 sudu kecil baking powder
50 gm gula kaster (40 gm)
50 gm gula perang (40 gm)
1 sudu teh esen vanila
150 gm coklat chip

Cara-cara :
1. Panaskan oven kepada 180'C

2. Campurkan semua bahan diatas dalam satu mangkuk dan uli dengan tangan atau lebih mudah dengan menggunakan food prosesor dan putar sehingga campuran sebati.

3. Tambahkan coklat chip dan gaul rata dengan tangan atau menggunakan senduk kayu.

4. Ambil sedikit adunan anggaran 22 gm atau buat sebesar bola golf dan letakkan pada kertas baking. Jarakkan setiap satu dan tekan sedikit doh dengan tangan atau garfu.

5. Bakar selama 15 - 20 minit keluarkan dari oven. Sejukkan atas kertas baking 3 minit dan pindahkan biskut atas rak dawai untuk sejuk sepenuhnya.