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An homage to that first bite of toast as the golden crust shatters, shared handfuls of raisins from paper boxes and the thick satisfying dessert bars I’d admire through pastry cases. These are my granola-esque oatmeal cookies without brown sugar: crunchy, chewy, and deeply toasty.
If you’re a science enthusiast, we can call these the Maillard reaction cookies, because they truly embody the definition of golden brown. Brown butter with extra toasted milk solids from milk powder, toasty buttery oats, crunchy sweet edges, all combine with espresso and dark chocolate for even more depth.
Why you’ll love this recipe
- Toasty, crunchy, chewy, and satisfying
- Packed with flavour from spices and mix-ins
- Perfectly portable
- Customizable for all kinds of dried fruit and chocolate
Problems this recipe solves
- No brown sugar in the pantry, no problem
- Browning butter only to have the same flavour? With extra milk solids, we make sure it’s flavour shines.
- No cooling then creaming brown butter. We use the butter as soon as it’s brown.
- No electric mixer or chilling required
Ingredients
- Unsalted butter: If using salted butter, omit the salt.
- Milk powder: Toasted with the butter to intensify the brown butter flavour.
- Rolled oats: Also known as old-fashioned oats. They’re toasted too to start softening them and to contribute flavour.
- Granulated sugar: A minimal amount of sugar to give the cookie balance.
- Egg: Binds the cookie dough together while adding richness.
- Vanilla extract: Enhances the cookies’ flavour.
- Cinnamon: For that classic warm oatmeal cookie flavour.
- Nutmeg: Cinnamon’s partner in crime
- Espresso powder: Adds depth to the cookie dough and brings out the chocolate notes.
- Table salt: If using kosher salt or table salt, double the amount listed in the recipe.
- All-purpose flour: Adds structure to the cookie.
- Baking powder: Gives lift to the cookie to offset the heaviness of the other ingredients.
- Dark chocolate: The perfect pair for all the spices. Feel free to substitute with milk or white chocolate.
- Raisins: Adds a delightful chew and fruity flavour.
Instructions
Combine melted butter, milk powder and oats.
Add eggs, vanilla and spices.
Mix the cookie dough and scoop.
Cook until lightly brown and foamy.
Mix until combined.
Flatten slightly before baking.
Transfer to a bowl and add sugar, mixing until combined.
Add dry ingredients and mix-ins.
Bake until matte and golden.
Variations
The easiest way to switch up these cookies is by using all kinds of dried fruit and chocolate. Whatever you have on hand is perfect! However, all kinds of mix-ins would work great in this cookie. Here’s some ideas to start you off.
- Corn flakes
- Pretzels
- Toasted, roughly chopped nuts
- Soft caramels (stuffed in the center of the cookies)
Equipment
A light coloured saucepan is my favorite for browning butter, since it’s easier to see the colour changes. However, any pan that heats evenly works fine.
Baking pan material can affect the cookies. If you use a dark coloured baking pan, the cookies will bake and brown faster than if using a lighter pan, so keep a close eye on the cookies. Don’t overbake these cookies or else they’ll become dry.
Also, make sure you have a kitchen scale for this recipe since most of the measurements are in grams. Using a kitchen scale ensures you get the same results I have! Learn about why I use a kitchen scale here. If you’d like to use measuring spoons or cups, you can use an online recipe converter to change the units to whatever you’re using.
Storage
I usually make one batch of these cookies for myself, but then they’re gone in two days, so there’s not much storing for me to do. However, I highly recommend learning from my mistake and making larger batches!
Oatmeal cookies can be stored for 4-6 days in an airtight container at room temperature, or in the freezer. You can also freeze the scoops of cookie dough and bake later for a fresh oatmeal cookie at your leisure.
FAQ
You don’t have to per say. However, they contribute so much to the flavour, especially since there’s no brown sugar. If you’d like, you can substitute with a high quality extra-virgin olive oil and omit the milk powder.
I wouldn’t, as quick oats have a different texture and I have not tested this recipe for quick oats. However, this difference won’t make or break the cookie, so if these are the oats you have, you can definitely give them a try.
Let’s bake!
These are by far my favorite snack cookies because they’re so satisfying. Imagine a granola bar, but in cookie form, and 100x more delicious and rich. I’m in love, and I hope you love them too!
When you make them, tag me on Instagram @bakewhenitrains so I can see your amazing cookies.
Also, don’t forget to leave a comment and rating below. I’d love to hear your feedback.
With love,
Your baking friend Sherene ❤️
Oatmeal Cookies Without Brown Sugar
Ingredients
- 90 grams unsalted butter
- 10 grams milk powder
- 90 grams rolled oats
- 70 grams granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp espresso powder
- 1/4 tsp table salt
- 60 grams all-purpose flour
- 1/4 tsp baking powder
- 40 grams dark chocolate roughly chopped
- 40 grams raisins
Instructions
- Preheat oven to 350℉ and line a baking sheet with parchment paper.
- In a medium saucepan, melt butter at medium heat.
- Add milk powder and oatmeal. Mix constantly, and continue cooking until the butter browns. The mixture will look foamy (no longer bubbly), and there will be small golden brown flecks of milk solids.
- Transfer the butter mixture to a large heatproof bowl.
- Add sugar and mix until combined.
- Add egg, vanilla, cinnamon, nutmeg, espresso and salt. Mix until combined.
- Add flour, baking powder, chocolate and raisins. Mix until just combined. There will be no more visible flour streaks.
- Scoop cookies with a 1.5 tbsp scoop onto the prepared baking sheet, leaving 2 inches (5 cm) around each cookie. Flatten until around 1/2 inch (1 cm) thick.
- Bake for 10-12 minutes, or until the cookie goes from looking glossy and wet to dry and matte in the center.
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