Brown Butter Sink Cookiesby Shiela Labao
My favorite type of baked goods come together randomly and is customizable with your flavour and texture cravings . This sink cookie recipe is exactly that!
You’ll get a thin but chewy cookie with a deep brown butter flavour that will go so well with anything and everything in your pantry.
1 cup Butter
2 cups All Purpose Flour
½ cup White Sugar
¾ cup Brown Sugar
1 tsp Salt
1 tbsp Vanilla Extract
1 tsp Baking Powder
¼ cup Oats
¼ cup Chocolate Chips
12 chocolate discs
¼ cup Shredded Coconut
¼ cup Puffed Quinoa
Handful of mini marshmallows
Handful of crushed Tortilla Chips
Preheat your oven to 375 degrees Fahrenheit.
Cook your butter on low heat until it starts to smell nutty and turn brown. Transfer to a bowl and let it cool for 10–15 minutes.
With your electric mixer, cream together your brown butter, brown sugar, white sugar, and egg until light, creamy and fluffy.
Add your vanilla extract, flour, salt, baking powder, and oats (if using). Mix until incorporated and no longer powdery.
Add your inclusions of choice and mix well. If using marshmallows, I do recommend topping the cookies after baking.
Shape your dough into 2 inch thick balls and place on a parchment paper lined cookie sheet with at least 3 inches apart.
Bake in a preheated oven for 12 minutes. Let the cookies sit on the sheet for another 5 minutes to avoid breaking the cookies when they are lifted.