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Jennifer Garner Shares Brown Butter Pumpkin Oatmeal Cookie Recipe She Made With Mommy Pat

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In the latest episode of her #PretendCookingShow, Jennifer garner co-created pumpkin brown butter oatmeal cookies with her mother, Patrica. And it has fall vibes all over it! These delicious fall cookies pair perfectly with leftover chicken soup, the actress’s favorite lunch dish. With this recipe, you’ll be ready for sweater weather in no time!

“These are the most obvious cookies you’ve ever made, so Mom and I bake some for you.” Garner captioned the Instagram post. “Pumpkin and spice flavors drop with the nutty crunch of the oatmeal – yum.”

According to the Yes day star, Sally’s Baking Addiction is responsible for the warm, seasonal flavors of the fall cookie. “On @sallysbakeblog (I like your recipes Sally!) The pumpkin is canned, the sugar is sugary, the butter and eggs are rich and delicious, there’s even a frosting! Garner added.

However, in addition to being a pumpkin spice and all the good stuff, Garner chose the cookies to celebrate the new limited release flavor of his baby food brand. It’s more, Once upon a time there was a farm Farmer Jen’s Special Pumpkin Oatmeal Cookie Mix, Benefits Save the children.

Farmer Jen’s Pumpkin Oatmeal Inspired Cookies

While making the brown butter, Garner asks his mom whether or not she’s into the cookie craze inspired by Farmer Jen’s pumpkin oatmeal cookie.

“Do you know why we’re making brown butter oatmeal cookies?” Garner asks. “Because,” Is this the next flavor of Once Upon a Farm? “Pat admits.

Laughing, Garner comments: “The Once upon a time there was a farm The taste will not be as decadent as these cookies because we are sugar and dairy free. “Seeing the butter, Pat responds,” well that’s dairy, “kicking off the duo’s hilarious and memorable moments.

As Pat prepares the brown butter, she asks her daughter, “Now can you smell the nut?” Garner responds quickly, “Yes!” After some quiet reflection, Pat hilariously replies, “I don’t know.”

The hilarity ensues when Garner asks his mother if she follows the book. “Now this lady recommends picking up,” Garner explains. “Do you use a scoop of ice cream?” Garner asks his mother.

“No, Jennifer. I use a scoop. “Pat said sarcastically. Fans couldn’t get enough of Pat! Also, saying the scoop was a hoot! One Instagram user commented,” That’s the biggest statement from mothers I’ve ever heard. ” .

Even though Garner used a scoop of ice cream and was labeled “not a pretty baker,” the cookies were a total hit.

For those of you interested in trying them, Garner shared Sally’s Baking Addiction recipe for Pumpkin Brown Butter Oatmeal Cookies with his fans! Check out the recipe below.

Brown Butter Pumpkin Oatmeal Cookies Recipe

Ingredients

  • 1 cup cookie butter, 1/4 cup for frosting
  • 2 cups of rolled oats
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoon pumpkin pie spice
  • 1 cup of sugar
  • 3/4 cup brown sugar
  • 1 egg yolk, room temperature
  • 2 teaspoons vanilla extract for cookies, 1/4 teaspoon for frosting
  • 1 cup of pumpkin puree
  • 1 1/2 cup caster sugar
  • 3 tablespoons of milk

Instructions

1. Preheat oven to 350 ° F. For a frosting, you can brown all the butter together. Set 1/4 cup aside for the frosting. Remember: CLEAN YOUR PUMPKIN! Using a paper towel, gently squeeze out the moisture to make thicker, chewy cookies.

2. In the next step, cut the butter into chunks and melt over medium heat while stirring constantly. After 5-8 minutes, the butter will foam and start to brown, when you see brown bacon on the bottom of the pan. Also, it exudes a nutty smell from the pan. Remove from heat and cool for 5 minutes.

3. In a medium bowl, combine the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice.

4. Pour a cup of brown butter into a large bowl. Combine sugar and brown sugar; add the yolk and 2 teaspoons of vanilla. Next, stir in the dried squash and slowly add the dry ingredients to the wet ingredients. This will result in a thick, sticky batter.

5. Roll dough into balls with medium cookie scoop and place 3 inches apart on lined baking sheet. Flatten slightly.

6. Bake for 15 minutes until lightly golden. Then remove from the oven and let cool for 10 minutes.

7. For the frosting, add 1/4 cup brown butter, powdered sugar, milk, and vanilla extract. Frost cookies once cool. Serve and enjoy.

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