Ingredients
Equipment
Method
- Brown the butter in a light-colored saucepan over medium heat, stirring frequently, until the milk solids turn amber and the butter smells nutty. Pour immediately into a heatproof bowl and cool 8 to 10 minutes.
- Preheat oven to 175°C (350°F). Line two baking sheets with parchment paper.
- Add both sugars to the cooled brown butter and whisk vigorously for 60 seconds. Add the egg, egg yolk, and vanilla extract and whisk for another 60 seconds until glossy.
- Add cinnamon, baking soda, and salt to the bowl; whisk briefly to distribute. Switch to a spatula and fold in the spooned-and-leveled flour until no dry patches remain.
- Fold in the rolled oats until evenly distributed. Fold in any optional add-ins at this stage.
- Portion the dough into 18 equal balls using a 1.5 tablespoon cookie scoop. Arrange on prepared baking sheets with 5cm between each.
- Bake one sheet at a time on the center rack for 11 to 13 minutes, until the edges are golden-brown and the centers still look slightly underbaked. Do not overbake.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Let the brown butter cool for the full 8 to 10 minutes before adding sugar; hot butter produces overly flat cookies.
- Measure flour by spooning into the cup, not scooping; scooping adds excess flour and produces dry, dense cookies.
- Pull cookies from the oven when the centers still look underbaked; carryover heat from the pan finishes them during the 5-minute rest.
- Unbaked portioned dough balls freeze for up to 3 months; bake directly from frozen, adding 2 to 3 minutes to the bake time.
This recipe has not been tested in a certified allergen-free kitchen and cannot be guaranteed safe for any specific allergy.