My high school public speaking teacher told us to never start a speech with an apology or admitting that you are nervous. I live by this lesson (especially in meetings in corporate America), but I’d be remiss to not apologize for my absence in your email inboxes for the past few months. My heart has been poured into the world of TikTok, and admittedly, I’ve been having a boatload of fun with it. So let’s consider this less of an apology and more of an invitation to celebrate this new platform I've been soaking up.
If you’re not a TikTok-er, don’t fret because I will still drop in your email inbox. This blog is what started it all, and it’s not going anywhere. With that, let’s get into the nitty-gritty and talk about some dangerously good cookies.
I coined these cookies “The Everything Cookie” months ago because no man is left behind in this dough. You have crunch from pretzels, sweetness from chocolate and butterscotch chips, and pops of color from m&ms sprinkled throughout. It’s no wonder they took on the name of “The Everything Cookie” because they just have everything going on.
While it's hard to screw up a recipe with those lovable components listed above, there's a subtle game changer that makes this cookie next-level good. Two words: browned butter. I promise if you have never tried homemade cookies with browned butter and you’re still softening your butter, I implore you to flip the switch immediately. I started browning butter for my cookie dough years ago and it completely transformed the flavor of a used-to-be plain chocolate chip cookie to a nutty flavor that you cannot describe until you just taste it. Not to mention, the aroma in your living space gives Bath & Body Works a run for its money.
So brown that butter low & slow, and remember that no man shall be left behind—cookies or not.
As always, may the inspiration found here find light in your kitchen.
XO//CATH
THE RECIPE
3/4 cup bread flour
1/2 cup All-purpose flour
1 stick butter, melted and browned
3/4 cup brown sugar
1/2 cup sugar
1/2 cup rolled oats
1/2 tsp baking soda
1 egg
1 tsp salt
1 Tbsp vanilla extract
1/2 cup semi-sweet chocolate chunks
1/2 cup butterscotch chips
1/2 cup pretzels, chopped
1/4 cup mini m&ms
1/8 tsp espresso powder
1/4 cup water
How to make it happen
1. Preheat oven to 350ºF. In a small pot, melt the stick of butter on low heat for about 20 mins, stirring every few minutes. Cut heat off and set aside once butter reaches a golden brown color. Let cool for at least 10 minutes. For step-by-step details on browning butter, click here.
2. Pour the butter in a mixing bowl and add both sugars. Add the egg, vanilla extract, espresso powder, and water. Stir until evenly combined.
3. In a separate bowl, combine flours, baking soda, and salt, then whisk lightly together. Fold dry ingredients into the wet ingredients bowl until a dough starts to form.
4. Fold in the chocolate, pretzels, oats, m&ms, and butterscotch.
5. Line the baking sheet with a silicone sheet liner; if you don't have one, parchment paper, butter, or non-stick spray works too. When ready, use an ice cream scooper to assemble even-sized cookies.
6. Refrigerate cookies on pan for about 20-30 mins before baking.
7. Bake at 350ºF for 16 mins. Enjoy hot out of the oven after cooling for 10 minutes!