I understand it’s technically spring now, and I get that we’re all ready for fruits and florals to start popping up. With that being said, I tested this recipe a long time ago, and it was actually originally intended to be a February recipe. But after some technical difficulty, it was pushed to this month. The point is that this recipe still has some pretty strong winter, cozy vibes. But we’re just going to have to find a way to live with that because these cookies are too delicious to pass up!
The weather has been all over the place these days, switching between hot and sunny, almost summery, to cold and rainy. As I said in a previous post, I like to theme my recipes off of what the weather is like outside to make them more enjoyable. So this kind of indecisive weather certainly makes that harder.
But alas we prevail. The truth is, a cookie like this will be appreciated no matter what time of year you make it.
Describe These Cookies to Me
Taste: These cookies have a perfectly balanced flavor palette with nutty brown butter, sweet graham crackers and vanilla, bright rosemary, and cozy honey and molasses. There’s not really one overwhelming flavor, they all just compliment each other really beautifully.
Texture: These cookies have a crisp exterior and gooey center when served warm. As they cool they get a little chew from the oats, but still have some crunchiness from the graham crackers.
Ease: Aside from the brown butter, these cookies come together in one bowl with no chill time and no mixer. These cookies come together in under an hour, making them the perfect quick afternoon bake.
The Dough
There are a couple things added to this dough to make it extra special. First of all, browned butter adds a cozy nuttiness to the dough, and we throw in some toasted graham cracker crumbs to compliment this. Oats add a little chew and the cinnamon ties the bright and zingy rosemary to the warmer brown sugar molasses and honey notes. This dough doesn’t need to chill, so it gives us these deliciously chewy and gooey cookies.
Brown Butter Rosemary Oat Cookies
Ingredients
Method
- Preheat the oven to 350℉. Line two baking sheets with parchment paper or silicon baking mats. Set aside.
- In a medium sized saucepan, melt the butter over medium heat until it begins to sizzle and foam. Keep cooking, stirring frequently, until the butter starts to brown and gives off a nutty aroma. Once browned, remove from the heat and pour into a large heat safe mixing bowl to cool for 5 minutes.
- While the butter cools, add the graham cracker crumbs to the same saucepan, which should still have a little butter on the bottom and sides. Toast the graham cracker crumbs over medium heat, stirring frequently, until lightly browned. Pour the graham cracker crumbs into a small bowl to cool.
- To the slightly cooled brown butter, whisk in the granulated and brown sugar until combined. Add the honey and molasses and whisk to combine. Whisk in the eggs, vanilla, and rosemary, and the mixture should start to smooth out. Using a large rubber spatula, fold in the oats, flour, baking soda, cinnamon, and salt. Finally, fold in the graham cracker crumbs.
- Using a large cookie scoop, shape the dough into balls roughly two tablespoons in size. Place 3 inches apart on the previously prepared baking sheets.
- Bake the cookies for 12-13 minutes or until golden and set around the edges, but still a little gooey in the center. Let the baked cookies cool on the baking sheet for 10 minutes before enjoying warm. Cookies stay fresh sealed in an airtight container at room temperature for up to 5 days.