I consider myself the Cookie Queen but my grandma was also known as the queen of sweets. She’s no longer with us but she passed down these Brown Buttercrunch Cookies to me.
These Brown Buttercrunch Cookies are unlike any cookie I’ve ever made. They’re buttery golden snowflakes that taste like toffee but in cookie form. Start off by placing 1/2 teaspoon drops of the batter onto your cookie sheet. I know that sounds small but these babies spread.
You’re supposed to just drizzle some chocolate on them but today I felt like lathering an entire end with chocolate. Don’t you have days like that?
|Brown Buttercrunch Cookies|| |
- ½ cup salted butter, softened
- ½ cup light corn syrup
- ⅔ cup brown sugar, packed
- 1 cup old fashioned oats (not quick oats)
- ¾ cup All Purpose Flour
- 1 teaspoon pure vanilla
- ¼ cup heavy cream
- 1 cup semi-sweet chocolate chips
- 2 teaspoons light corn syrup
- Preheat oven to 375 degrees and line cookie sheets with parchment paper.
- In a medium saucepan, melt butter, corn syrup and brown sugar over moderate heat, stirring constantly until sugar dissolves.
- Increase heat to high.
- When mixture boils remove from heat and stir in oats, flour and vanilla.
- Drop half teaspoonfuls, three inches apart on parchment lined cookie sheets.
- They will spread a lot so do not place them too close.
- Bake for 6-8 minutes or until mixture spreads, bubbles and turns golden brown.
- Let cookies cool completely.
- To make the chocolate glaze, heat cream in a small saucepan until scalded. Remove from heat and stir in chocolate chips and corn syrup. Cover and let stand about 15 minutes until the chocolate has melted. Using a wire whisk or a wooden spoon, gently mix glaze until smooth, being careful not to create bubbles.
- When cookies are cool, drizzle glaze over the cookies or use a spatula to cover the end in chocolate.
- Allow to set for 10-15 minutes.