By Callie | July 12, 2019
Cookies are my love language. Not only are they great for snacks, I almost always have a way to turn them into breakfast! My very favorite cookie has always been Oatmeal Raisin. There is just something about the rich taste of butter with the brown sugar and oats that satisfy my soul! I was laying around the other night, flipping through my recipe box and then it dawned on me. So many love the oatmeal cookie base, but not the raisins. Why not switch it up and instead of raisins substitute the one and only Blue Bird Poppy Seeds™. HOLY YUM. The nutty quality of the poppy seeds alongside the browned butter is a combination unlike any other. These have truly become a household staple, I hope you all will enjoy these as much as we have!
Oatmeal Poppy Seed Cookies
230 grams unsalted browned butter
1 Tablespoon cinnamon
100 grams Blue Bird Poppy Seeds™
230 grams brown sugar
60 grams granulated sugar
2 eggs plus 1 egg yolk
1 Tablespoon pure vanilla bean paste
1 teaspoon ground ginger
1 teaspoon nutmeg
200 grams all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
250 grams old-fashioned rolled oats
*How to make Browned Butter
Using a stovetop, place 2 sticks of butter in a saucepan. Heat the butter while stirring constantly with a wooden spoon or heat-proof spatula. This process takes around 10 minutes, so be patient and never stop stirring! The butter will bubble and foam and then subside. The butter will eventually turn from it’s golden yellow to a pale, then dark brown. You will be able to smell a nutty, rich flavor when your butter is done. Quickly remove from the heat and transfer the butter to a heatproof bowl. Do not leave the butter in the pan as this will cause it to continue to cook and burn. Whether you choose to use it immediately or refrigerate for later use, browned butter adds complexity and flavor to endless recipes!
While you are more than welcome to use a mixer to make this recipe, I found the best method is hand mixing and then chilling the dough overnight.
In a large mixing bowl add the melted browned butter*, poppy seeds, and cinnamon. Stir and let sit for several minutes to allow the flavor of the seeds to be expressed by the heat of the butter.
Stir in both sugars, ginger, nutmeg, and vanilla bean paste. After these are combined well, add in the eggs and mix until completely smooth.
Finally, add in the flour, soda, salt, and oats. Gently fold these remaining ingredients until the flour is no longer visible.
Transfer the dough to an airtight container and let the dough chill in the refrigerator for at least 3 hours, preferably overnight.
Once chilled, remove the dough from the refrigerator and line cookie sheets with silicone baking mats or parchment paper. Preheat the oven to 350 degrees Fahrenheit. Using a food disher, scoop the dough onto the prepared cookie sheets.
Bake for 12-15 minutes or until the edges and top are set. Leave the cookies on the pans after removing from the oven for 10-15 minutes. Enjoy with a glass of milk or by themselves!