Stardew Valley Cookie

• annokset: YIELD: MAKES ABOUT 16 CO

Ainekset

3/4 cup (1 1/2 sticks or 165g) unsalted butter

3/4 cup (70g) quick cooking oats (we use old fashioned)

1 cup (140g) all purpose flour

1 tsp baking soda

3/4 tsp kosher salt

3/4 cup (150g) firmly packed light brown sugar

1/2 cup (100g) granulated sugar

1 large egg plus 1 egg yolk, room temp

2 tsp vanilla extract

1 1/4 cup (225g) semisweet chocolate chips

Ohjeet

In a medium saucepan over medium heat, melt the butter. Continue to cook, stirring frequently, until light brown specks start to form and the butter starts to smell nutty, 7 to 10 minutes. Pour the butter and any browned bits into a large bowl and set aside to cool slightly, about 30 minutes, stirring occasionally.

Add the oats to a blender and blend until finely ground. Transfer to a medium bowl and add the flour, baking soda, and A teaspoon salt. Whisk to combine.

To the slightly cooled browned butter (it should no longer be hot to the touch, but it is okay if it is still a tad warm), add the brown sugar and granulated sugar. Whisk until smooth. Add the egg, egg yolk, and vanilla and whisk again until smooth. Add the oat-flour mixture and use a rubber spatula to stir until just combined. Fold in the chocolate chips.

Cover the bowl and refrigerate the dough until firm enough to easily scoop, about 30 minutes. (See Queen's Tip.)

Line a small baking sheet with parchment paper or a silicone mat. Divide the dough into 3-tablespoon (55 g) mounds (about 16 cookies total) and place on the baking sheet. Cover the dough and chill in the refrigerator until completely firm, at least 1 hour and up to 48 hours.

When you are ready to bake, preheat the oven to 350°F (175°C) and line 2 large baking sheets with parchment paper.

Transfer 6 portions of the cookie dough onto one of the baking sheets, spacing them evenly apart (the cookies spread quite a bit as they bake). Place the baking sheet in the oven and bake until the cookie edges are set and lightly browned and the centers are lightly puffed but still soft (the center of the cookies might seem underbaked, but that is okay; the cookies will collapse slightly and set up fully as they cool), 12 to 14 minutes, rotating the baking sheet once halfway through the baking time.

While the first sheet is baking, place 6 portions on the second baking sheet. Remove the first baking sheet from the oven and let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely. Place the second sheet in the oven and repeat the baking and cooling process. While the second sheet is baking, add the remaining 4 portions on the first baking sheet, now cooled. When the second sheet Comes out of the oven, replace it with the final batch of cookies and bake and cool as before.

Muistiinpanot

Queen's Tip

For freshly baked cookies at a moment's notice, you can portion and freeze the cookie dough on a baking sheet lined with parchment paper or a sillcone mat, Once frozen, transfer the cookie portions to an alrtight container or storage bag and store in the freezer for up to 3 months, Then place the frozen cookie dough on a baking sheet and put in d preheated oven, allowing 2 to 3 minutes additlonal baking time.