There are taste and texture benefits to using melted unsalted butter. Melting the fat creates a dense texture instead of a cakey texture. More liquid is available for hydrating the flour proteins to develop gluten. While melted, toast the milk solids for a few extra minutes until you can smell a butterscotch aroma.
When making brown butter, the solids change color and develop hundreds of new flavors. The process happens quickly, so keep a close eye on appearance change and your nose to indicate doneness. Immediately transfer to a large bowl to halt the cooking process.
Use two types of sugars
Yes, sugar adds sweetness to cookies, but that’s not all. I use granulated sugar for a pure sweet flavor. Plus, it helps to crisp the edges of the cookies because the crystalline structure doesn’t dissolve as much.
For a molasses flavor, add dark brown sugar. It’s also great for attracting moisture from the environment because it’s a humectant, keeping the centers slightly moist.
The ratio of oat to flour is critical. I use 3 parts oats to 1 part flour to ensure a chewy texture instead of a dry and cakey structure. Using unsaturated fat like vegetable oil and melted butter keeps the batter denser. A whole egg plus an egg yolk helps with binding and moisture, which is needed since I only use a tiny amount of flour.
Pesto-Crusted Salmon and Steak with Basil Cream
Ultra-Moist Very Wet Chocolate Cake Recipe
Rôti classique aux légumes
As soon as I saw this recipe, I had this gut feeling it would be great. And man, was I spot on! So tasty!
Whole Wheat Cloverleaf Dinner Rolls
Goodbye, yellow streaks on the toilet, cleaning products do not solve anything: this is the only way to get rid of the problem
Here’s how to simply defrost the fridge in no time
At only 62 years old, the legendary actor is unrecognizable!
Candied pecans!
