A little play around with the ratios of sugar, flour and egg will yield a brown butter-oatmeal granola cookie that has a chewy centre, crisp edges and crunchy bite. If that’s your style of cookie then walk this way…
120g butter to yield 100g brown butter 40g caster sugar 80g soft light brown sugar 1 egg yolk 55g rolled oats 60g wholemeal flour 20g rye mother 1/2tsp bicarbonate soda 1/2tsp flaky sea salt 1/2tsp favourite warm spices 50g granola 50g raisins
What’s changed? More soft light brown sugar for more chew. Egg yolk only and a reduced amount of rye mother, both of which reduce overall hydration. The weight of oats and flour is reduced to increase the overall proportion of butter and sugars in the mix.
Ferment and bake as per the original recipe. Lacey, run-away edges may prevail, you can always scoot them in mid-bake with a spatula.
Play around and make it your own. There are no hard and fast rules only flavour captured in texture, shape and form.
I have made the dough this morning, and it’s fermenting now ✨ Can’t wait to bake them. Is it also possible to let the brown butter solidify, and make the cookie dough with creaming method? I assume the texture won’t be the same, but I’m curious to give it a try.
Yes you absolutely could! This also crossed my mind as my favourite chocolate chip cookie to make for the bakery does start out with creaming. I admit thought that out of hours, at home I am grateful for a melt and mix option.
I have made the dough this morning, and it’s fermenting now ✨ Can’t wait to bake them. Is it also possible to let the brown butter solidify, and make the cookie dough with creaming method? I assume the texture won’t be the same, but I’m curious to give it a try.
Yes you absolutely could! This also crossed my mind as my favourite chocolate chip cookie to make for the bakery does start out with creaming. I admit thought that out of hours, at home I am grateful for a melt and mix option.
Let me know how it goes if you try. 🙂