- Hey guys, it's Alix.
Welcome back to my apartment.
Last night, I was hanging out, sitting on the couch,
watching some Netflix, might have involved some tigers.
(tiger roaring)
And I got hit with the strongest sweet tooth.
But this time, I was out of luck.
I didn't have anything to eat, so I got a little creative
and I came up with something that was so delicious
that I am so excited to share with all of you.
This is a recipe for my brown butter pantry cookies.
I call 'em pantry cookies 'cause you can literally
throw anything you have in your pantry in this cookie.
What's also really cool about this cookie
is that it doesn't use any flour at all.
All right, enough talking, let's get cooking.
All right, here we are, back in my kitchen.
Now, like I said, this is a totally customizable cookie.
That's why I call them pantry cookies.
For me, I'm gonna be using some coconut,
some chocolate chips, and some chopped walnuts.
If you don't have these ingredients on hand,
don't stress.
You could switch out walnuts for pecans,
you could add some dried fruit.
You can just totally omit the coconut,
whatever works for you.
For the flour, we're gonna be using oats.
These are whole rolled oats.
I'm gonna be putting these in the blender
to grind it up into an oat flour.
We have two sources of sweetness here.
We've got brown sugar and maple syrup.
The just work really well together.
If you don't have maple syrup, you can swap in honey
or you could bump up the brown sugar.
Lastly, just some other basic pantry items,
baking soda, salt, butter, and that's it.
All right, time to make the dough.
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I know flour can be super hard to come by these days,
so I really wanted to create a delicious recipe
so that it didn't stop you from baking.
Making oat flour is super easy.
I'm just gonna pop these rolled oats into my blender
and blend. (blender whirring)
My blender is very loud.
All right, and just like that, we've got oat flour.
So if you take a look, it's actually very similar
to the consistency of regular flour.
It's a little bit grittier, of course,
because we're using oats and grinding ourself.
So now that our oat flour is done,
we're gonna get moving on the rest of our dry ingredients.
So to the oat flour, I'm gonna be adding a teaspoon of salt.
I'm also gonna add a 1/2 teaspoon of baking soda,
and finally, a 1/2 a cup of full rolled oats.
I like using full rolled oats on top of the oat flour
because it just gives that added texture
to the final cookie.
You wanna make sure it's fully mixed.
And we're gonna set our dry ingredients aside for now.
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All right, moving on to probably my favorite part
about this cookie, the brown butter.
It gives this awesome, luxurious,
rich nuttiness to your cookie,
but don't let that intimidate you.
It's super easy to make.
Melt your butter down and get those brown bits
and thank me later.
It's also helpful to use a lighter pan
so that you can check the color of the butter
as it cooks, but it's not necessary.
I don't have a lighter pan, so this is what I'm using.
Or maybe I will.
You're gonna wanna pay close attention to your butter
because there's only a few seconds
between brown butter and burnt butter.
And we don't want burnt butter in this recipe.
All right, six tablespoons of butter going in.
You wanna keep a close watch of your butter.
Once it's melted, you're gonna wanna keep stirring.
We just wanna make sure it doesn't burn.
Again, making brown butter takes a few extra minutes here,
but it's worth it, I promise.
All right, so now my butter has completely melted down
and I'm gonna keep stirring.
You'll notice that your butter starts to foam up.
That's totally normal.
And then, eventually,
you'll notice some brown bits forming at the bottom.
Keep it stirring and once it's brown,
we'll take it off the heat.
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Our butter is brown.
It looks and smells super delicious.
All right, and to our brown butter,
I'm gonna add a 1/3 of a cup of brown sugar,
1/4 of a cup of maple syrup, again,
a super awesome flavor from the maple syrup here, one egg,
and now whisk.
You're gonna wanna mix this up pretty well.
I always try to do the heavy mixing while everything
is separated, and then, once we add in the dry ingredients,
you're gonna wanna switch to more of like a fold.
All right, the wet is mixed.
Now, I'm gonna start adding our dry ingredients
to the wet ingredients.
And again, I'm switching to a spatula
to fold it all together.
The dough is gonna look fairly wet when it comes together.
Don't worry, as the dough sits, the oats will continue
to absorb some of that moisture.
Ooh, it smells so good.
All right, and finally, I'm gonna add in the yummy stuff.
So again, I'm using shredded, unsweetened coconut,
chopped walnuts and chocolate chips.
You can swap in whatever you have on hand, don't stress.
I'm adding a 1/2 a cup of each
of these toppings just 'cause this makes
for a really nice, chunky textured cookie.
Give it a final mix.
All right.
So now, I'm gonna let this dough hang out
on the counter, at room temperature,
for about 10 to 15 minutes.
This will help the dough absorb some of that moisture
so that it comes together more easily.
You could also pop it in the fridge,
but that will result in a fluffier cookie
and I like my cookies a little bit flatter and chewier.
I also should mention that I
have my oven preheating to 350 degrees.
All right, see ya soon.
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Our dough has been hanging out for about 15 minutes.
If you give it a little mix,
you'll notice that it's a lot thicker
than it was originally.
So that's a really important step.
I just use about a spoonful of dough.
Then I transfer it into my hand and roll it into a ball
and then just pop it on the sheet.
The cookies don't spread out too much,
so you don't have to worry about them being too close,
but I still leave like an inch apart.
The dough is a little bit sticky,
so your hand's will probably get a little messy,
but it just adds to the fun.
This is definitely an activity you can do with kids,
working for the cookies.
I'm sure they won't mind.
Last one for this tray, beautiful.
Now, I'm not saying I've tried this dough because there
is egg in there, but it's really good.
I'm gonna use a spoon to flatten these cookies out.
This will help you get the perfect cookie shape.
If your spoon sticks too much to the dough,
you can oil the back of it so that
it comes off nice and easy.
And I just try to go around with my finger
and kind of reshape them just to make sure
they're nice and round.
Finally, and this is totally optional,
I'm gonna add a little bit of flaky salt
on the top of each one.
I really like flaky salt on cookies.
Just adds a little like something, something.
All right, and now we bake.
So I'm gonna back these at 350 degrees
for about seven minutes.
They cook pretty quickly, which is a plus.
Just check 'em to make sure they don't burn.
(lively music)
All right, our timer just went off,
I'm gonna check on the cookies.
Ooh, those are lookin' so good.
So these cookies are a little bit fragile
because we're using oat flour.
So I'm gonna let them cool a bit on the pan itself
because if I try to transfer them now,
they'll probably break.
Then I'll transfer them to a plate to cool even more
and then, we've got our cookies.
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And there you have it,
our brown butter pantry cookies are done.
They smell so good.
I cannot wait to try it.
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Mm, these are so good.
They've got the perfect balance of salty to sweet.
They've got so much texture
from all this stuff we put in there.
The carmalizy sweetness from the brown sugar
and the maple syrup goes so well
with that brown butter and the walnuts.
Mm, definitely a cookie that will satisfy the sweet tooth,
my sweet tooth, specifically.
All right, well, I hope you enjoyed this video.
If you make these cookies, please tag me.
I'd love to see it.
And remember, stay home, wash your hands, and eat a cookie.
- [Male] Oh yes!
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