This month, I will do a mix of Paleo and non-Paleo cookies and desserts. I do a lot of holiday baking for loved ones, co-workers and parties throughout the holidays. Sometimes this requires me to try non-Paleo (yet still delicious) cookie recipes. Sometimes those recipes are sooooo delicious, I HAVE to share them with you.
This was just that type of cookie. Non-Paleo, peanut-buttery to the maximum, but oh boy was it a head turner. I shared this little gem with a co-worker and dear friend of mine and it was a great bad week remedy. I figured it could totally double as a great cookie swapping recipe with friends, or another cookie to add to your Christmas collection.
1 c. butter, unsalted
2 1/4 c. wheat flour
1 1/4 c. rolled oats
1/4 c. oat flour
1/2 tsp. sea salt
1 tsp. baking powder
2 tsp. cinnamon, ground
1/4 c. chunky peanut butter
1/4 c. milk (can be any kind of milk, whole milk, low -fat, almond etc.)
1 large egg + 1 egg white
1 tbs. vanilla extract
1 c. coconut sugar
1/4 c. brown sugar
1/2 c. molasses
1 c. Peanut Butter M&M's, rough chopped
Yields ~ 18 HUGE 4-5" diameter cookies
Directions: Preheat oven to 375 deg. (F) Begin by browning the butter over the stove top. Let brown butter cool to room temperature before adding in any other ingredients. Meanwhile, combine the dry ingredients: wheat flour, rolled oats, oat flour (take 1/4 c. oats and grind them down to flour consistency in a food processor), sea salt, baking powder and cinnamon in a mixing bowl.
Once butter has cooled, with a hand mixer/ kitchen aid mixer whisk together, brown butter, peanut butter, milk, eggs, vanilla, coconut sugar, brown sugar and molasses. Slowly add in dry ingredients. Next, fold in M&M's that were roughly chopped. You can use regular milk M&M's and sometimes i've even tried it with the pretzel ones!
The next step is crucial. You want to put your dough in the fridge for roughly 15 minutes. Otherwise, it is incredibly oily from the peanut butter and will fall apart and spread very thin when baked – and this isn't the right cookie to be "thin".
After it's ben refrigerated, drop 2 tbs. of dough onto parchment paper/non-slip cookie sheet. This will be large cookies. So press the two tbs. together into a disk and place on sheet. Disk should be roughly 4-5 in. in diameter. Bake for 12 minutes. This will allow the sides to become crisp while the dense middle is soft.
What's YOUR favorite brown-butter cookie recipe? Share below.