There are taste and texture benefits to using melted unsalted butter. Melting the fat creates a dense texture instead of a cakey texture. More liquid is available for hydrating the flour proteins to develop gluten. While melted, toast the milk solids for a few extra minutes until you can smell a butterscotch aroma.
When making brown butter, the solids change color and develop hundreds of new flavors. The process happens quickly, so keep a close eye on appearance change and your nose to indicate doneness. Immediately transfer to a large bowl to halt the cooking process.
Use two types of sugars
Yes, sugar adds sweetness to cookies, but that’s not all. I use granulated sugar for a pure sweet flavor. Plus, it helps to crisp the edges of the cookies because the crystalline structure doesn’t dissolve as much.
For a molasses flavor, add dark brown sugar. It’s also great for attracting moisture from the environment because it’s a humectant, keeping the centers slightly moist.
The ratio of oat to flour is critical. I use 3 parts oats to 1 part flour to ensure a chewy texture instead of a dry and cakey structure. Using unsaturated fat like vegetable oil and melted butter keeps the batter denser. A whole egg plus an egg yolk helps with binding and moisture, which is needed since I only use a tiny amount of flour.
Oh man, I planned this hangout, and it was a total blast!
Homemade Chocolate Eclairs Recipe
CARROT CAKE SHEET CAKE: A Slice of Sweet Perfection
How to remove mold from walls forever and without chemicals
Breakfast for Lunch Easy Lunchbox
Garlic Roasted Chicken And Potatoes
Bay leaf in laundry detergent, for very fragrant clothes: use it like this
Kurt Russell Accuses George Clooney of Being Arrogant and Woke, Claims He Avoids Work
She’s Had Her License Plate For 15 Years, But Now The State Is Saying It’s “Inappropriate”
