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–+ servings

Butter Oat Corn Cookies

4.80 | 20 reviews
These crispy-edged, chewy center corn cookies are the perfect balance of salty and sweet. Brown butter toasts down with oats and chopped corn kernels, infusing the batter with summer corn flavor and the perfect chewy texture. It's a fast recipe, and oh-so good for late summer corn.
Prep Time 30 minutes
Cook Time 15 minutes
Servings: 15 cookies

Equipment

Ingredients

  • 3/4 cup unsalted butter, 170 grams
  • 1/2 cup rolled oats, 50 grams
  • 1 ear of corn, kernels only, 110 grams, roughly chopped
  • 1 large egg
  • 1 large egg yolk
  • 3/4 cup and 1 tablespoon granulated sugar, 170 grams
  • 1/4 cup dark brown sugar, 50 grams
  • 1 teaspoon Diamond Crystal kosher salt, use half if using Morton’s
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup all-purpose flour, 145 grams
  • Flaky salt, optional for topping

Instructions 

  1. Place a medium sauté pan over medium low heat and add the 170 grams of butter, 50 grams of oats and 110 grams of corn kernels. Cook, stirring occasionally, until the milk solids in the butter begin to brown and the oats take on a golden color, 4-5 minutes.
  2. Transfer this brown butter + oat + corn mixture to a small heat-proof bowl. To quickly cool the butter to a softened texture, plunge the bowl into a larger bowl of ice water, so that all the sides of the bowl are surrounded by cool water. Whisk the brown butter mixture and it should firm up to softened butter in about 4-5 minutes.
  3. Add this softened brown butter mixture to a large bowl. Add in one egg and one egg yolk, 170 grams of granulated sugar and 50 grams of brown sugar. Use an electric mixer to beat this together until light and fluffy, 3-4 minutes.
  4. Add in 1 teaspoon of salt, 1/2 teaspoon of baking powder and 1/2 teaspoon of baking soda. Add 145 grams of all-purpose flour and beat on the lowest setting until the dough is just combined and very fluffy.
  5. Scoop the dough into 45 gram sized balls. Let these chill in the fridge while you preheat the oven to 350°F.
  6. In batches, bake the cookies at 350°F for 11-13 minutes, or until the centers no longer look wet. Once they are out of the oven, give the sheet pan one big smack on the counter to let the cookies deflate and get really nice crinkly tops. Sprinkle with flaky salt, if that’s your thing.
  7. Let cool and then eat!