Brown Butter Oatmeal Toffee Cookies ~

I haven’t really been cooking anything worth sharing. I’m just trying to get used to my new job and schedule…and the fact that I have to walk further to get to and from work. Sadly, it’s only about 2 or so miles round trip, but when I get home I just want to go sit on the couch. It’s a pretty nice walk though. I work in Rockefeller Center and on my way to work yesterday I walked by a window and saw Matt Lauer filming the Today Show.

Today Show filming

I thought it was pretty cool, but I texted it to Nate who said I was “such a nerd.” I hear that from him a few times a week. I think it’s probably true.

Anyway as I said, I haven’t done much cooking. The other night we had “homemade” pizza using the Pillsbury pizza crust that comes in the can. Has anyone else every used that? It’s seriously just their crescent roll dough that’s made into a big sheet that can fit a 10×15 sheet pan. It’s yummy if you want a crescent roll but it’s kind of a funky/sweet tasting pizza dough. It does get nice and crispy and hold toppings, though.

Usually if I don’t have time to make dough, I’ll either buy it fresh or frozen from the market, or even get some from the pizza parlor across from my apt. You know my beef with nyc supermarkets though…they rarely have what I need. I checked all over for any sort of dough and came up empty. I was pretty upset.

I used some premade pesto and then sauteed some fresh broccoli and garlic to put on top, with some mozzarella cheese. It was pretty tasty for a meal that got thrown together quickly.

Brown Butter Oatmeal Toffee Cookies ~

That being said, it wasn’t much of a recipe so it’s not something worth sharing. All I have for you today are these cookies. I almost didn’t post these either because I kind of feel like most people have plenty of cookie recipes. I added a little something special to these though- brown butter*. It’s what happens to butter when you cook it past melting but before burning. It takes on a nutty, caramelized taste and turns a rich caramel color.

People in the food blogging world have been obsessed with it for quite some time but I never really got into the whole trend. I thought I’d add it to basic oatmeal cookies, though, to give them a little something special. I also threw in some toffee bits, because why not.

These cookies came out a little salty and sweet, with a great crumbly texture. The oatmeal gives them some bite and the browned butter definitely makes the whole thing taste like caramel. If you’re looking for a cookie to liven up your repertoire, give these a try!

I brought our realtor a dozen of these because I felt so bad for her for having to show me sooo many houses. I suppose that is her job, but still. She ate a couple as a pick-me-up after house number 5 or so, and I don’t blame her one bit. Now that I think about it, I wonder if it was the houses or me that was so exhausting ;)

*If you’d like a good tutorial for browning butter, you can find one here on How Sweet It Is.

Brown Butter Oatmeal Toffee Cookies ~

Brown Butter Oatmeal Toffee Cookies

Very slightly adapted from the Food Network

Print this recipe!

makes about 3-4 dozen, depending on size

2 sticks butter
3/4 cup brown sugar
3/4 cup white sugar
1 tsp vanilla
2 eggs
2 1/2 cups flour
3/4 tsp baking soda
1 tsp salt
3/4 cup whole oats (not quick-cooking oats)
1 cup toffee bits (or chocolate covered toffee bits)

Preheat oven to 350.

Melt 2 sticks butter over medium heat until browned (see directions at, then cool.

Beat the browned butter, brown sugar and white sugar until fluffy. Beat in vanilla and eggs.

Whisk flour, baking soda and salt, then stir into the butter mixture. Add oats and toffee bits and chill 30 minutes.

Drop by tablespoonfuls and bake 12 to 15 minutes at 350 degrees. Transfer to wire racks to cool.

courtesy Jodi Miller Photograpy

Well, I got my wedding photos back (you prob already got a sneak peek if you’re my fb friend) and they’re pretty much better than I ever imagined they’d be.

Jodi Miller Photography does SUCH an amazing job (you can see my engagement photos by her here). Not to mention, Jodi and her husband Kurt are the sweetest people you’ll ever meet. They send all the clients they work with the most thoughtful and beautiful care packages and are just so great to work with. Anyway, you can click here to see the highlights of the wedding that they posted on their blog. There are SOOOO many more amazing pictures but I obviously can’t post them all. She did a pretty good job summing up the important parts in her blog post…but I can share some more when I go into detail with my wedding craft projects sometime in the near future.

Also, if you missed it in my prior post, check out Nate’s seriously amazing video he made for the wedding :)

courtesy Jodi Miller Photography

I thought once the wedding was done that I’d have more time for blog posts…but now instead of wedding crafts and stressing over my dress, I’m busy with thank you note-writing, cleaning the apartment (which is a mess between honeymoon unpacking and tons of wedding gifts), and the usual other million to-dos.

Scallops with Pumpkin Risotto

I do have a lot of recipes stored up though. Even though I haven’t found the time for blog posting, I’ve still been doing a decent amount of cooking. I made this recipe when we went down to my mother-in-law’s house. She always cooks dinner for us when we’re there, but I was kind of in the mood to make something, so I found this recipe and it’s definitely a winner. Hopefully you guys aren’t too sick of pumpkin yet (actually i used butternut squash).

Scallops with Pumpkin Risotto

I know I’m late on the brown butter band-wagon, since it’s been all over the food blogger world for months now, but the sage brown butter on this is amazing. It’s nutty and rich. So rich that a small portion of this meal is seriously satisfying. In fact, I think I made myself sick eating it.

Scallops with Pumpkin Risotto

Pan-Seared Scallops with Pumpkin Risotto

Sightly adapted from Gourmet, October 2001

Print this recipe!

Serves 4

For risotto:
1 1/2 cups diced (1/4 inch) peeled seeded fresh pumpkin (preferably from sugar or cheese pumpkins) or butternut squash
3 cups chicken stock
1 cup white wine
1 small onion, finely chopped
1 tablespoon olive oil
3/4 cup Arborio rice
1 oz grated Parmigiano-Reggiano (1/3 cup)
1 tablespoon unsalted butter
For scallops:
20 large sea scallops (1 1/2 lb), tough muscle removed from side of each if necessary
1 1/2 tablespoons olive oil
3 tablespoons unsalted butter
2 tablespoons thinly sliced fresh sage
2 tablespoons white truffle oil (optional)

Cook diced pumpkin in a medium saucepan two-thirds full of simmering water until tender, 3-5 minutes. Drain in a colander.

Bring stock and wine to a simmer in a small saucepan and keep at a bare simmer. Cook onion in oil in a 2- to 2 1/2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add 1 cup simmering stock and cook at a strong simmer, stirring constantly, until stock is absorbed. Continue simmering, adding stock 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. (There may be broth left over.)

Remove from heat and stir in diced pumpkin, cheese, and butter, stirring until butter is melted. Season with salt and pepper and cover to keep warm.

Prepare scallops:

Pat scallops dry very well (especially if they were pre-frozen) and season with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, turning once, until golden brown, 4 to 6 minutes. If scallops are not cooked through, reduce heat to moderate and cook about 2 minutes more. Transfer to a bowl with a slotted spoon and discard any oil remaining in skillet (do not clean skillet).

Cook butter in same skillet over moderate heat until it foams and turns light brown. Add sage and cook, stirring, 1 minute. Remove from heat and stir in truffle oil if using. Season with salt.