Monday, May 21, 2012

brown butter chai oatmeal raisin cookies

I know what you’re thinking, but Aubrey you just made cookies with brown butter?

This is true, however I do believe oatmeal raisin and chocolate chunk cookies are two very very different things.

I obviously had to do some brown butter cookie experimenting.

Plus, Tyler and I will be visiting my parents soon and it’s their 25th anniversary. You bet your bottom dollar my mom and dad deserve delicious cookies for managing to love each other for that long!

I happened to have some chai tea concentrate laying around, particularly Morning Glory Chai which is very low in sugar and I thought to myself…

“Chai, cinnamon, oats, brown butter, raisins………all together in my mouth at one time??? BRILLIANT!”

I then pranced around my tiny kitchen in my bright yellow nightgown and got down to cookie making business. (It’s a tough business to get into ya know).

I simply measured out one cup of chai, split half a vanilla bean to remove the seeds and tossed them both into a saucepan. I let the chai reduce by half and added ½ cup of sugar and 1/3 cup chopped raisins. Once it all began to bubble again, I removed it from the heat and let it cool.

This would become the base for some darn good cookies.


1 cup Morning Glory Chai (im guessing Oregon Chai would be the easiest to get)
½ a vanilla bean or 1 tsp true vanilla extract
1/3 cup raisins, chopped
½ cup sugar
2 ½ cups flour
2 cups quick oats
¾ cup brown sugar
2 sticks or 2 cups unsalted butter
1 egg
1 tsp salt
1/2 tsp baking soda
1 tsp cinnamon

How to:
1. In a small saucepot, reduce chai concentrate with the vanilla bean and seeds by half.
2. Add raisins and ½ cup sugar. Bring to a soft boil and remove from heat to cool. 
3. In a separate pan, melt butter on medium heat for about 5 minutes until it begins to brown. Remove from heat immediately and poor into a separate dish to cool.
4.  Combine butter, egg, brown sugar and chai mixture.
5.  In a separate bowl, combine flour, oats, salt, cinnamon and baking soda.
6.  Add the dry ingredients to the wet.
7. Cool in the fridge for at least an hour. 
8. Form into medium sized balls on place on a parchment lined cookie sheet.
9. Bake at 375 for 10 minutes.
10. Allow cookies to cool. They will seem undone when you pull them out of the oven, but they will be chewy and perfect once they cool.

Now where in the world is my glass of milk.....

1 comment:

  1. I think you should sell these. I'll send over a check today.



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