Hi, It’s been a minute. I wanted to get real with you all. And this has nothing to do with cookies or baking so if you’re just hear for the baked goods keep scrolling to the bottom for the recipe. 🙂
2019 has been a huge struggle for me. I have been hesitant whether to talk about it on here because I wanted this to be a happy place to come. But, the longer I have strayed from sharing my story the more I wondered if I am doing a disservice to people for not really sharing what made me start this website in the first place.
My longest and dearest best friend in the whole world passed away on March 22, 2019. Just five long months ago. I used to call him every single day on my way home from work. We used to have weekly Thursday night dinner dates. We went to concerts together. We cooked together. We played mini golf together. We did most things together. We told each other secrets. We were always there for each other. We watched movies together. We swam laps in the pool together. We went for drives to listen to music together. He taught me how to train a dog. How to cook/bake. How to ride my bike. How to drive a car. How to talk. How to walk. How to say your sorry. How to forgive. How to love unconditionally. How to take risks. How to believe in yourself. How to stand up for yourself. How to read. How to have fun. How to be free. The list goes on.
I think about my dad constantly. I miss him every single day. I still call him, even though I know no one will answer- habitat I guess or maybe just so I can hear his voicemail because I’m afraid of forgetting what he sounds like. I started this website only a couple of weeks before he passed away. It was something we talked about and he was so supportive of. He knew my passion and that I needed a creative outlet. I’m so thankful that he was able to see my first post on here before he passed. I have learned so many things from this experience and I know I will continue to do so. Some days I just feel lost without my best friend, but then I remember that my dad still lives inside parts of me. And I know that he always will because if it wasn’t for him I probably wouldn’t be so talented in the kitchen. He is apart of every thing I write. And every thing I cook or bake. So I’m happy that we get to share this recipe with you. I hope you enjoy it.
Let’s talk cookies.
I know that it’s not technically fall yet but mentally I am already there. It is simply my favorite time of the year! Brown Butter Pumpkin Chai Oatmeal Cookies with a Maple Glaze. Yeah, try saying that five times fast. These cookies are basically fall in your mouth according to my boyfriend. They are super soft, not to sweet and have a nice kick of spices just like a Chai Latte. They don’t require an electric mixer and only take 12 minutes to bake. I promise that wherever you live these cookies will make you feel like its 60 degrees outside and the leaves are changing colors.
If you make this recipe, I’d love for you to share it with me! Please tag me on Instagram @sirennapatapis!
- 1 stick unsalted butter, browned
- 1 egg yolk, room temperature
- 1 egg, room temperature
- 1 cup brown sugar
- ¼ cup granulated sugar
- 1 tbsp vanilla extract
- ½ cup canned pumpkin
- 1 ¾ cups all-purpose flour
- 2 cups rolled oats
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp cardamom
For the Maple Glaze:
- 2 cups confectioners sugar
- 1 tbsp maple syrup
- 4 tbsp heavy whipping cream or milk
- Brown your butter: Heat up your stick of butter in a saucepan on medium-high heat. Bring butter to a boil, stirring occasionally. Boil the butter for about 5 minutes. Once the butter has changed to a golden-tan color take the butter off the stove and set aside.
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Assemble all dry ingredients except for the oats: flour, baking soda, and chai spices in a medium sized bowl. Whisk until everything is evenly mixed together.
- In a large bowl, add browned butter, egg + egg yolk, vanilla and sugars. Whisk until mixture becomes a smooth brown sticky consistency, then add pumpkin and mix again until combined. Slowly add in dry ingredients mixing a little at a time. Fold in oats using a spatula. The batter will be sticky! That’s okay!
- Using a cookie scooper place balls of dough on baking sheet. If you don’t have a cookie scooper make the balls 2 tablespoons in size. Roll each ball in your hand to form more of a circle and then gently press down with fingers to flatten a small amount.
- Place in oven and bake for 12 minutes. Leave on baking sheet for 5 minutes and then transfer to a cooling rack to cool for 20 minutes.
- Make the glaze: In a medium sized bowl whisk confectioners sugar, heavy whipping cream and maple syrup until a thick light brown glaze forms. Drizzle over cookies.
“Be the best you can be.”Dean Patapis
All photos were taken and edited by my friend Day. She’s really good at photography! To see more of her pictures follow her on Instagram @day.tomko