Strawberry White Chocolate Oatmeal Cookies I took these cookies home for Father’s Day and my dad ate every single one of them, so I’d call that a success. Everyone says they have the coziness of a fall treat with the flavors of summer thanks to brown butter, warm spices, strawberry preserves, and white chocolate. I hope you love them as much as my family did! Recipe below or on my Substack (link in bio - click “full recipes”)!🍓🍪 Makes 13 large cookies Ingredients: 1 cup (226g) unsalted butter ¾ cup (165g) light brown sugar, packed ¼ cup (50g) granulated sugar 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1 ½ cups (180g) all-purpose flour 1 teaspoon baking soda ¼ teaspoon cinnamon ¼ teaspoon cardamom ½ teaspoon fine sea salt 2 ¼ cups (227g) old-fashioned rolled oats 8 oz (227g) white chocolate bar, chopped and divided ½ cup strawberry preserves Instructions: Melt butter in a saucepan over medium heat, stirring constantly. It will foam, then golden brown and smell nutty, about 5-7 minutes. Remove from heat, transfer to a large bowl and cool for 15-20 minutes. In a large bowl, combine browned butter, brown sugar, and granulated sugar. Whisk well then add eggs and vanilla and whisk until glossy and smooth. Add flour, baking soda, cinnamon, cardamom and salt, mixing until just combined. Fold in oats until evenly incorporated, then fold in 7 oz of white chocolate. Allow dough to rest for 5-10 minutes before adding strawberry preserves. Spoon blobs of about half of the preserves over the top of the dough then gently fold 2-3 times. Add remaining preserves and gently fold another 2-3 times. You do not want to incorporate the preserves into the dough, you want streaks evenly spread throughout the dough. Scoop dough into ¼ cup portions (about 90g) onto a plate and top with remaining 1 oz of chopped chocolate. When scooping the dough, be mindful to not get giant blobs of jam as this will cause your cookies to spread unevenly. Refrigerate for at least 2 hours, but preferably overnight for the best flavor and texture. When ready to bake, preheat oven to 350°F (175°C). Place cookie dough balls 2 inches apart on parchment lined baking sheets (I do 5 cookies per half sheet pan). Bake for 14-15 minutes, until the edges are set, lightly golden, and the centers are soft and slightly underbaked. As soon as cookies come out of the oven, bang the pan on the counter 2 times then use a large round cookie cutter to gently scoot the cookie into a perfect circle. Allow to rest on the pan for about 10 minutes before transferring to a wire cooling rack to cool completely. @Bob’s Red Mill @McCormick Spices @Ghirardelli Chocolate Company @Stonewall Kitchen #StrawberryCookies #SummerDesserts #BrownButterCookies #OatmealCookies #JamCookies - @theactualansley