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Brown Butter Oatmeal Pine Nut Cookies
Serves 38
10 mins prep
15 mins cook
25 mins total
Soft and chewy cookies are made with nutty brown butter, classic oats, and buttery toasted piñons for a flavorful Southwest cookie.
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Place pine nuts in a dry (don’t add oil) frying pan large enough to hold them in a single layer.
Turn heat to medium-low and cook until fragrant and golden brown, keeping them moving (stir frequently or constantly).
When they’re golden brown, immediately transfer them to a plate to stop the cooking and prevent burning.
Melt and brown butter then bring back to room temperature.
In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt and set aside.
In a large bowl, cream butter and sugars until light and fluffy.
Add eggs and vanilla; beat well.
Slowly add dry ingredients to creamed mixture and beat.
With a spoon, fold in oatmeal and the toasted pine nuts.
Use a 2-tablespoon cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on parchment lined baking sheet.
Bake at 350°F about 11 to 13 minutes or until browned. Remove to wire racks to cool.