For the last few months, I've only been blogging once a month with my Secret Recipe Club group. I hate that I am not posting regularly (owing to many reasons), but I am grateful to SRC for keeping me posting at least once a month. But I have to take a break even from SRC because it just isn't fair to the other members when I'm not posting regularly. August will be my last SRC post. I will be applying for a break from the group. I hope to be back to blogging in a few months.
This month, I just LOVED the blog I was assigned to. Not only did I find some awesome, mouth-watering recipes, but I also found so much that built me up in my spirit. Jessie Weaver is a gorgeous woman of faith, an awesome mom, wife and cook and I don't think you will be disappointed with the range of posts you will discover on her amazing blog. Thank you for everything, Jessie. I love what you write, and you have a regular reader in me!
If you've visited my blog before, you probably know all my love for breakfast baking. It's more like an obsession. Muffins, scones, rolls, quick breads - I've done it all and I do it waaaaay more often than I care to admit. I found a few awesome recipes in these categories on Jessie's blog - the gingerbread white chocolate muffins, the chai spice scones (another SRC recipe) and a few more, but there was one that grabbed my attention. I saw the words 'brown butter' in the title, and I was sold.
Brown Butter Granola Breakfast Cookies
Adapted from this recipe on jessieweaver.net
Ingredients
1 cup unsalted butter
3/4 cup honey
1 tsp salt
1 tsp baking soda
1 tsp cinnamon powder
1 tsp vanilla extract
2 eggs, lightly whisked
3/4 cup buttermilk
3 cups whole wheat flour (I used 2 cups wheat and 1 cup all-purpose)
1 cup granola (I used an unsweetened chunky one with slivered almonds, walnuts, raisins and oat clusters)
1 cup chocolate chips
1/2 cup oatmeal
3 tbsp coarse flaxseed meal
Method
1. Preheat your oven to 180C/350F and prepare a cookie sheet by lining with greaseproof paper or Silpat.
2. In a heavy-bottomed saucepan, melt the butter on low heat stirring until it is all melted. Allow it to keep cooking on low heat until the butter browns and gives off a heady, nutty aroma. This could take 10-12 minutes, and while it doesn't need stirring, you will need to watch it the whole time. It can go from browned to burnt in a matter of seconds.
3. Set the brown butter aside for 10 minutes to cool.
4. Stir in the honey, salt, baking soda, cinnamon powder and vanilla extract.
5. Add the eggs and buttermilk and stir well to combine.
6. Stir in the flour, granola, chocolate chips, oatmeal and flaxseed meal. Mix well.
7. Using an ice cream scoop, scoop out the cookie dough onto your prepared baking sheet. Allow some space between each cookie and the next. If you're shaping them by hand, form 2 inch sized balls and slightly flatten on the baking sheet. I got about 30 large cookies from this recipe.
8. Bake in batches, allowing each batch to bake 15-18 minutes. The cookies will be golden brown on the bottom and slightly risen.
9. Allow to cool on the sheet before transferring to a wire rack to cool completely.
10. Serve fresh if possible. Store leftovers in an airtight container.
I didn't make many changes to this recipes. Just added some oatmeal instead of the oat bran she recommends (I didn't have oat bran at hand), and some flaxseed meal. And I just mixed everything in the same saucepan in which I made the brown butter. It really is an amazing one-bowl recipe!
All of us absolutely loved this recipe! The cookies are not too sweet, have an amazing aroma and flavor and texture - crispy on the outside with a soft center, studded with nuts, raisins and chocolate chips. How could breakfast get any better! Thank you, Jessie! We LOVED this recipe :)
I will be back in August for one last SRC post. See you all then!
This month, I just LOVED the blog I was assigned to. Not only did I find some awesome, mouth-watering recipes, but I also found so much that built me up in my spirit. Jessie Weaver is a gorgeous woman of faith, an awesome mom, wife and cook and I don't think you will be disappointed with the range of posts you will discover on her amazing blog. Thank you for everything, Jessie. I love what you write, and you have a regular reader in me!
If you've visited my blog before, you probably know all my love for breakfast baking. It's more like an obsession. Muffins, scones, rolls, quick breads - I've done it all and I do it waaaaay more often than I care to admit. I found a few awesome recipes in these categories on Jessie's blog - the gingerbread white chocolate muffins, the chai spice scones (another SRC recipe) and a few more, but there was one that grabbed my attention. I saw the words 'brown butter' in the title, and I was sold.
Adapted from this recipe on jessieweaver.net
Ingredients
1 cup unsalted butter
3/4 cup honey
1 tsp salt
1 tsp baking soda
1 tsp cinnamon powder
1 tsp vanilla extract
2 eggs, lightly whisked
3/4 cup buttermilk
3 cups whole wheat flour (I used 2 cups wheat and 1 cup all-purpose)
1 cup granola (I used an unsweetened chunky one with slivered almonds, walnuts, raisins and oat clusters)
1 cup chocolate chips
1/2 cup oatmeal
3 tbsp coarse flaxseed meal
Method
1. Preheat your oven to 180C/350F and prepare a cookie sheet by lining with greaseproof paper or Silpat.
2. In a heavy-bottomed saucepan, melt the butter on low heat stirring until it is all melted. Allow it to keep cooking on low heat until the butter browns and gives off a heady, nutty aroma. This could take 10-12 minutes, and while it doesn't need stirring, you will need to watch it the whole time. It can go from browned to burnt in a matter of seconds.
3. Set the brown butter aside for 10 minutes to cool.
4. Stir in the honey, salt, baking soda, cinnamon powder and vanilla extract.
5. Add the eggs and buttermilk and stir well to combine.
6. Stir in the flour, granola, chocolate chips, oatmeal and flaxseed meal. Mix well.
7. Using an ice cream scoop, scoop out the cookie dough onto your prepared baking sheet. Allow some space between each cookie and the next. If you're shaping them by hand, form 2 inch sized balls and slightly flatten on the baking sheet. I got about 30 large cookies from this recipe.
8. Bake in batches, allowing each batch to bake 15-18 minutes. The cookies will be golden brown on the bottom and slightly risen.
9. Allow to cool on the sheet before transferring to a wire rack to cool completely.
10. Serve fresh if possible. Store leftovers in an airtight container.
All of us absolutely loved this recipe! The cookies are not too sweet, have an amazing aroma and flavor and texture - crispy on the outside with a soft center, studded with nuts, raisins and chocolate chips. How could breakfast get any better! Thank you, Jessie! We LOVED this recipe :)
I will be back in August for one last SRC post. See you all then!
