Brown Butter Oatmeal Praline Cookies
Serves: 3 dozen
  • 1 stick unsalted butter, room temperature
  • 1 stick butter
  • 1 cup brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups oats
  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon salt
  • 1 ½ cup chocolate chips
  • ¾ cup crushed praline
  • ⅔ cup sugar
  • 3 tablespoons water
  1. Make praline: Pour ⅔ cup sugar in a small saucepan with water. Turn the heat on medium-low and melt the sugar, once the sugar has melted increase heat to medium and boil mixture until it is a dark amber color. Immediately pour onto a sheet pan lined with parchment paper or silt pad. Let cool completely. Once cool, crush praline.
  2. Melt 1 stick of butter in a small sauté pan over a medium heat, swirl butter until it becomes a deep brown and smells nutty. Pour into a bowl and stick in the freezer for about 10 minutes until it becomes a consistency close to softened butter. (You may have to stir every five minutes to make sure it doesn’t freeze)
  3. Whisk, four, baking soda, baking powder and salt together in a large bowl. Set aside.
  4. Once butter has reached room temperature again, cream both sticks of butter with brown sugar and white sugar until fluffy and smooth, about 5-7 minutes. Add eggs, one at a time and then add vanilla.
  5. Slowly add in flour mixture.
  6. Add in oats, chocolate chips and praline. Chill for at least two hours, but preferably overnight.
  7. Once ready to bake, preheat oven to 375 degrees. Use a cookie scoop to form cookies, place two inches apart on a cookie sheet lined with parchment paper or silt pad.
  8. Bake 10-12 minutes until golden brown on the edges, cookie will seem underdone. Let cool completely and store in an airtight container.
  9. *Best served the next day.
Recipe by Cooking for Keeps at