Happy Monday!
Today it was finally not 1000 degrees and 100% humidity outside. Ben and I got back from the beach on Saturday and all we wanted to do was sprawl ourselves out under the ceiling fan, it was that hot. Even with the AC blasting, you couldn’t lift a finger (let alone think about unpacking or cleaning up around the house) without breaking into a dripping sweat.
Thankfully, today was the first day it actually felt like fall is coming. While it wasn’t exactly cool outside, I was able to sit out on the patio to write this post without instantly regretting it. This time of year always brings back fond memories of back-to-school shoe and supply shopping (I could spend an entire afternoon meticulously organizing pens and pencils in the pockets of my backpack and snapping plastic dividers into binders). Which was almost as enjoyable as putting on new, white cushy socks for the first time after wearing out the ones with holes in the heels!
Since I no longer get to go back-to-school-shopping, I have to get my fall fix by baking. Which is why this recipe is so appropriate for today. These chewy brown butter molasses cookies will make you almost believe it’s October, and they don’t even have any pumpkin spice in them! Perfect for dunking in coffee, tea, or sprinkling over a mug of vanilla ice cream, these will not disappoint.
The process of browning butter is a fairly new one to me, I think because it’s so easy for the butter to burn if you don’t watch it closely. It’s actually pretty cool how the butter goes from yellow, to greenish, to toasted brown in the process. You’ll know it’s done when it starts to give off a nutty (not burned!) aroma and looks a little like caramel.
The other part of this recipe I love is that it literally just takes two pans, a whisk and a cookie sheet. You can easily stir the dry ingredients into the saucepan you used for melting the butter, which cuts down on cleanup time! Anything to speed along the process so you can get to the TRULY important part- eating!
I highly suggest enjoying these right out of the oven, or nuking for 5-10 seconds until they’re warm.
- 2 cups all-purpose flour
- ¾ cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1½ sticks unsalted butter
- 1 cup packed light brown sugar
- ⅓ cup molasses1 large egg, whisked
- 1/2 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1 tbsp milk
- ½ cup raisins
- 1/4 cup chopped walnuts
- ½ cup granulated sugar, for rolling
- In a medium saucepan, melt butter on medium heat, whisking occasionally, until it begins to foam. Whisk continuously until it turns brown and has a nutty aroma (this happens quickly- make sure to watch closely to prevent burning!). Remove from heat.
- Stir in brown sugar, molasses, egg, applesauce, vanilla, and milk. Whisk until smooth.
- Whisk together flour through nutmeg. Slowly stir into the wet ingredients and mix until incorporated.
- Stir in raisins and walnuts. (If mixture is too wet, you can also add a little more flour!)
- Chill dough in refrigerator for 30 minutes.
- When ready to bake, preheat oven to 350.
- Roll dough into small balls and gently roll in sugar. Place about 2″ apart on prepared cookie sheet, then bake 11-13 minutes or until golden brown.
- Cool for 5 minutes before transferring to wire cooling rack.
- Makes 2-3 dozen, depending on size of cookies.
What’s your favorite fall dessert?
Whether you’re vacationing or standing in the lines at Staples, I hope you enjoy! And have a wonderful week!
Claire Tastes 
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