Posted on September 23, 2022
Posted by Athena Scalzi
I made cookies! And if you couldn’t guess from the title, they were oatmeal cookies. With chocolate chips. And espresso powder. And other stuff, but for some reason only those ingredients are included in the title.
Anyways, as I’ve mentioned before, Half Baked Harvest is one of my favorite food bloggers, so I was excited to try this cookie recipe, despite not being a huge fan of oatmeal cookies.
I actually had all the ingredients for these cookies on hand:
So my first mistake can be found in this ingredients photo. There’s maple syrup in the photo, but there is no maple syrup in the cookies. There is maple syrup in the optional vanilla glaze you can make to go with the cookies, but I forgot to make the glaze entirely so at no point did I use the maple syrup pictured here. So just pretend like it’s not there, okay? Great.
Moving on, the first thing I did was brown the butter. One thing I love about Half Baked Harvest’s recipes is that she always calls for browned butter. If you aren’t familiar, brown butter is just where you take regular butter and heat it up in a skillet to the point that the milk solids begin to brown.
As you can see here, once you melt the butter, the milk solids separate from the liquid. The white stuff is the part that browns. Eventually, you’ll end up with what I like to call liquid gold:
Here’s what it looks like right off the stove!
And here’s all the solid, browned goodness that makes browned butter so damn good:
So what’s the point of browning butter? Is it really necessary? Not really, you definitely don’t have to go through the extra effort, but it adds so much more depth and rich flavor to whatever you’re baking! I promise you can really taste the difference. The best butter brand I’ve found for browning is Kerrygold. It browns unlike any other butter. I highly recommend using that brand if you know you’re going to be browning butter for a recipe!
Anyways, I put all the browned butter in a mixing bowl, and added the brown sugar, eggs, vanilla extract, and espresso powder. One thing I found interesting about this recipe was how much espresso powder is in it. Every time I’ve seen espresso powder in a recipe, it’s usually only about a teaspoon, and usually it’s listed as optional. This recipe, however, called for 2-4 tablespoons of the stuff. The amount between 2 and 4 tablespoons feels like a lot to me, so I went with 3 just to keep it in the middle.
It made my batter DARK:
I thought surely the flour, oats, and baking soda would lighten it up, and it did a little:
For the final step, I added one 4oz bar of semi-sweet chocolate, and half a bag of semi-sweet chocolate chips, both Ghirardelli brand.
Honestly, this dough was super easy and quick to throw together. It took longer to brown the butter than it did to measure out the ingredients and mix the dough together. There was nothing too difficult about this dough, no chilling, no whipping eggs for long periods of time. It was all in one bowl, and all super standard ingredients, and no stand mixer or even hand mixer required!
This dough is actually pretty wet for a cookie dough, so I wouldn’t recommend working with it with your bare hands. I used a cookie dough scooper and just scooped out some onto a baking sheet. (The recipe says to use parchment paper on my baking sheets, but I always use parchment paper anyways because my baking sheets are busty crusty dusty musty rusty.)
At this point in time, they looked a lot like no-bake cookies to me.
I threw them in the oven for eight minutes, rotated them, and let them go for another three minutes. And this is what I ended up with:
Just kidding! That’s what they’re supposed to look like (photo from Half Baked Harvest). This is what mine actually looked like:
Not quite twins, are they? And if they are twins, mine look like the evil twin the parents hide in the attic, like that Simpsons episode of Treehouse of Horror.
I’m not sure what went wrong here, so I looked to the comments on her recipe. Apparently tons of people had the same problem, and complained about them coming out way darker than hers. If I had to guess, I’d say the wild amount of espresso powder was the culprit. I was willing to bet it that the tablespoon measurement was actually a typo, but saw no mention of it being a typo from her in the comments, so maybe it isn’t. They are espresso cookies, after all.
Ugly or not, I still tried to get a glamour shot or two of them:
Enough about the looks, how about the taste?! Well, they’re pretty decent. I mean, they have chocolate in them so they can’t really be bad, but they’re not super stellar either. Though I am biased because of the oats, so if you actually like oatmeal cookies you’d probably enjoy these. Not the worst thing I’ve ever made, at the very least. I ended up with 24 of these bad boys, so if you want to make this, but don’t want so many to come from it, I’d recommend halving the recipe.
Do you like oatmeal cookies? Do you often brown your butter for baked goods? Would you give these cookies a try? Let me know in the comments and have a great day!
(Also, someone asked me in my last post what the M in AMS stands for. I think this is the second time I’ve been asked, actually! It’s Marie.)