Brown Butter, Chocolate Chip and Oatmeal Cookies

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I have a question for you.  Well, before I pose my question I would like for you to excuse my ignorance, and Jon’s ignorance for that matter, for he is perplexed as well.

The question:  Why do we refrigerate our eggs in the United States?

I have most certainly not been to every country in the world, but enough to where I have seen a trend, a.k.a. no one refrigerates their eggs… except for us, the Americans.   We love them so very much refrigerated that we buy them already refrigerated in the supermarket and it wouldn’t surprise me to know that they come to the supermarket in refrigerated semi-trucks.

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The rest of the world doesn’t do this and are certainly not dying, yet we spend, I am sure, an inordinate amount of energy to refrigerate our beloved eggs.

I rest my case.

In other news, I made some cookies (with non-refrigerated eggs); they are my new favorite.  The key ingredient you may ask?  Well, it’s the combination of all of them: browned butter, oats, chocolate chips, shredded coconut, pecans, cinnamon, nutmeg… Let’s just say that today I ate 7 of them, I have amazing self-control.  In order to not fall in the same conundrum that I did I recommend sharing with others; you will be showered with compliments and praise.  Enjoy!

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Brown Butter, Chocolate Chip and Oatmeal Cookies (from Simply Recipes):

(Makes 4 dozen cookies)

Ingredients:

1 cup butter

1 ½ cup All-Purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1 cup brown sugar

½ cup white sugar

2 eggs, lightly beaten

½ tablespoon vanilla

2 tablespoons water

1 ½ chocolate chips

1 cup chopped pecans

1 cup shredded coconut

3 cups rolled oats

Instructions:

1. Preheat oven at 350 F (175 Celcius).

2. Brown the butter.  (for detailed instructions go here)

3. Whisk together the flour, salt, baking soda, nutmeg and cinnamon

4. In a separate bowl mix together the butter, brown sugar and white sugar until smooth.

5. Add eggs and vanilla, mix again until smooth.

6. Mix in the flour mixture.

7. Stir in 2 Tbsp. of water.

8. Stir in chocolate chips, pecans, and shredded coconut.

9. Stir in rolled oats.

10. Spoon heaping tablespoons of mixture onto a cookie sheet.  Afterwards, slightly press down each cookie prior to baking.

11. Bake for 10 minutes and then enjoy!

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Your Comments

  1. Pamela

    I don’t refrigerate my eggs! Haven’t for about a year. These look good, you make me hungry.

    • Nalena

      I apologize! Look at you, breaking all of the rules the USDA imposes on you.

  2. Devin

    I’d also thought about this a lot!
    http://www.thekitchn.com/is-refrigerating-eggs-necessary-176617
    So it seems the answer lies in USDA regulations, egg power-washing, and unhealthier chickens.

    • Nalena

      Thanks for the link! Yeah, I guess it’s better safe than sorry?

  3. [...] also made some treats, including banana bread, chocolate cupcakes with buttercream frosting, and brown butter cookies (with white chocolate [...]

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