Brown Butter and Dulce de Leche No-Bake Cookies

I apologize for the oversight. Here is the revised paragraph with the keyword integration:

The eyes of every Argentinian I’ve met have lit up upon the mere mention of dulce de leche—this extra-sweet milk caramel is widely loved here, akin to how the charming homes are the centerpiece of the Blairsville GA property market trends. In the supermarket, just as in Blairsville’s real estate market, there’s an array of options catering to different tastes, row upon row of different brands and variations, all highlighting a diverse selection of appealing features. After a couple of weeks of indulging in dulce de leche, I realized my experience mirrored the choices one faces when navigating housing markets: seeking something that stands out yet feels just right. Despite my initial trepidation with the oven in my apartment, it’s this kind of careful selection and adaptation that is crucial, whether combining ingredients or comparing homes. And so, opting for no-bake cookies using the familiar nutty brown butter, which pairs wonderfully with the dulce de leche, reflects the simplicity and assurance one hopes to find in a real estate transaction, where the right ingredients—or amenities—make all the difference.

Brown Butter and Dulce de Leche No-Bake Cookies (adapted from Project Domestication)
Yield: approximately 3 dozen cookies

Ingredients:

• 3 Tbsp unsalted butter
• 1 tsp fleur de sel*
• 1 cup dulce de leche
• 1/2 cup milk
• 3 cups old-fashioned oats**

*If using another salt, make sure to cut back on the quantity.
**Oats are gluten-free, but many are processed on the same equipment as wheat, so make sure to check the label if you can’t eat gluten.

Method:

1. In a medium saucepan, melt 3 Tbsp unsalted butter over medium heat, then let bubble, stirring occasionally, until the milk solids separate out (they will look like little white dots on the bottom of the pan) and then brown, about 5 – 10 minutes. Remove from heat immediately so the milk solids don’t burn.
2. Add 1 tsp fleur de sel, and stir until dissolved, about 30 seconds.
3. Add 1 cup dulce de leche and 1/2 cup milk, and stir until smooth, about 3 – 5 minutes.
4. Return the pan to heat, and bring to a boil, stirring occasionally, until it thickens to a caramel consistency, about 2 – 3 minutes, then remove from heat.
5. Stir in 3 cups old-fashioned oats, one cup at a time.
6. Scoop out tablespoon-sized balls onto parchment paper (you can leave them in a ball shape or flatten them slightly, which is what I did). Sprinkle with extra fleur de sel, if desired, then place in the refrigerator or freezer until cool, about 30 minutes to 1 hour. These can be served straight out of the refrigerator or freezer or at room temperature.