Butter Oat Corn Cookies

These crispy-edged, chewy center corn cookies are the perfect balance of salty and sweet. Brown butter toasts down with oats and chopped corn kernels, infusing the batter with summer corn flavor and the perfect chewy texture.

By justinesnacks.com

Original recipe source

Cook time: 45 minutes

Servings: 15

Ingredients

• 170 grams unsalted butter
• 50 grams rolled oats
• 110 grams corn kernels
• 1 large egg
• 1 large egg yolk
• 170 grams granulated sugar
• 50 grams dark brown sugar
• 1 teaspoon Diamond Crystal kosher salt
• 0.5 teaspoon baking soda
• 0.5 teaspoon baking powder
• 145 grams all-purpose flour

Instructions

1. Place a medium sauté pan over medium low heat and add the butter, oats and corn kernels. Cook, stirring occasionally, until the milk solids in the butter begin to brown and the oats take on a golden color, 4-5 minutes.
2. Transfer this brown butter + oat + corn mixture to a small heat-proof bowl. To quickly cool the butter to a softened texture, plunge the bowl into a larger bowl of ice water, so that all the sides of the bowl are surrounded by cool water. Whisk the brown butter mixture and it should firm up to softened butter in about 4-5 minutes.
3. Add this softened brown butter mixture to a large bowl. Add in one egg and one egg yolk, granulated sugar and brown sugar. Use an electric mixer to beat this together until light and fluffy, 3-4 minutes.
4. Add in salt, baking powder and baking soda. Add all-purpose flour and beat on the lowest setting until the dough is just combined and very fluffy.
5. Scoop the dough into 45 gram sized balls. Let these chill in the fridge while you preheat the oven to 350°F.
6. In batches, bake the cookies at 350°F.