Brown Butter Cookies

When I have the least amount of time, is usually when I want to fix something that takes a lot of time. We will have a house full of people Saturday and of course the cookie jar has to be full {I make cookies nearly every week as Mike has such a sweet tooth} but of course I wanted to make one of my favorite cookies.. Oddly enough, both of my favorite cookies, start out with butter in a saute pan!!!!  Anyways, I mixed these up first thing this morning and just baked them, prior to getting dinner on the table! So remember if you decide to make these { and you should as they are absolutely delicious!!!} be sure to read through the recipe first, and make sure you have enough time!

1 cup butter
1 and 1/2 cup light brown sugar
1 tsp. salt
2 eggs
1 and 1/2 tsp pure vanilla
2 and 1/4 cups flour
1/2 tsp baking soda
1 cup milk chocolate chips
1 cup toasted hazelnuts, chopped
1/2 bag of a 8 oz. bag of Heath English Toffee bits, milk chocolate toffee bits

In a saute pan melt the butter over medium heat. Simmer , stirring occasionally , until it turns brown, about 5 min. after the butter has melted. Be sure to watch it as it can burn... and you don't want that. Remove from stove and cool for 30 minutes. Then put in a large bowl and with a spoon {not a mixer} stir in the brown sugar and salt until well blended. Then add each egg, one by one, until incorporated. Stir in vanilla. Add flour and baking soda, stirring well. Stir in remaining ingredients.

On a long piece of saran wrap, make a log of the dough, approximately 3 and 1/2 inches in diameter. Wrap dough in saran wrap and refrigerate for at least four hours.

To bake, cut log into 1/2 inch slices. Put on  parchment paper and bake for 11 minutes in a preheated 350 oven. The recipe stipulates 11 minute precisely and then let cool on the cookie sheets, that have been place on a wire rack , for 20 minutes.