Brown Butter White Chocolate Mac Nut Cookies

I’ve been a little under the weather the past few days.

Stuffy nose. Chest congestion. Headaches.

Sometimes I wish I could call in sick.

When you’re a SAHM, you don’t have that option.

There’s always laundry to be done.

Dishes to be washed.

Dinner to be made.

And children to be taken care of.

Sometimes I wish I had the help of Mary Poppins.

She’s super cool and I love her wardrobe.

Plus, I think she might be a Time Lord.

Brown Butter White Chocolate Mac Nut Cookies

Ingredients

1 cup (2 sticks) unsalted butter

¾ cup rolled oats

2 ¼ cups all-purpose flour

1 ½ teaspoons baking soda

1 teaspoon salt

¼ teaspoon cinnamon

¾ cup brown sugar

¾ granulated sugar

1 tablespoon pure vanilla extract

2 eggs, room temperature

2 ¼ cups white chocolate chips

¾ cup butterscotch chips

1 ½ cups macadamia nuts, chopped

Directions

  1. In a saucepan over medium heat, melt butter. Whisk constantly for about 5-6 minutes. Once butter has turned an amber color and brown bits have started forming on the bottom of the pan, take the pan off the heat and whisk for another minute or two. Set aside and cool.
  2. Grind oats in a food processor or blender until fine, almost like a powder. In a medium bowl, add oats with flour, baking soda, salt, and cinnamon. Whisk to combine.
  3. In another medium bowl, whisk together butter, sugars, and vanilla. Add eggs and mix until smooth. Add dry ingredients to wet ingredients and mix thoroughly to combine. Fold in white chocolate chips, butterscotch chips, and macadamia nuts.
  4. Chill dough for at least 8 hours or overnight.
  5. Preheat oven to 350⁰F.
  6. Spoon rounded ¼ cup portions onto ungreased cookie sheets. Place scoops about 2 inches apart.
  7. Bake for 16-18 minutes (rotating the pan 180⁰ at least once) or until cookies are light brown and soft in the middle.

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