Browned Butter Oatmeal Cookies

If you’re not keen on pumpkin but still want to indulge in the soul-warming flavours of fall, give browned butter a try! Using a light coloured pan interior ensures you can see the butter brown and not burn. When added to this favourite cookie recipe, it imparts a toasted nuttiness that complements the oats with hints of brown sugar, cardamom and cinnamon—now that’s peak autumnal coziness.

• 1 cup browned butter (see instructions in recipe)
• 1 cup brown sugar
• 1/2 cup granulated white sugar
• 1 tsp vanilla
• 2 eggs
• 1 egg yolk
• 1 1/2 cup all-purpose flour
• 1/2 tsp baking soda
• 2 cups instant oats
• 1/2 tsp salt
• 1/2 tsp cardamom
• 1/4 tsp cinnamon
• Add-ins: Icing sugar, chocolate chips, nuts, raisins

Method...

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mat.
2. Browned Butter: Place the butter in a light-coloured pan over medium heat. Medium heat ensures the butter cooks evenly, an important factor in this process. Stir the butter the entire time to keep it moving. Once melted, the butter will begin to foam and sizzle around the edges. Keep stirring. In about 5–8 minutes from when you started (depending on the amount of butter you used), the butter will turn golden brown. Some foam will subside and the milk solids at the bottom of the pan will be toasty brown. It will smell intensely buttery and nutty. Immediately remove the pan from heat and pour the butter into heatproof bowl to stop the cooking process. If left in the hot pan, the butter will burn. Cool slightly.
3. Cookies: In a medium bowl, cream the browned butter, brown sugar, white sugar, vanilla together. Add in the eggs and additional egg yolk and mix to combine.
4. In a separate bowl, whisk together, flour, baking soda, oats, salt, cardamom and cinnamon; and add to the butter mixture. Mix to combine.
5. Using a cookie scoop, place cookie dough onto a cookie sheet 2 inches apart from each other. Dust with icing sugar if desired.
6. Bake in the preheated oven for 10-12 minutes or until the dough is no longer shiny. Remove from oven and allow cookies to sit for 2 minutes before transferring to a cooling rack. Let cool for 10 minutes before serving.

Tools You Will Need To Make This Recipe

• OXO Baking Sheet
• Parchment Paper OR Silicone Baking Sheet
• Le Creuset Saucier Pan
• Duralex Lys Stackable Bowls
• OXO Cookie Scoop
• Cafe Culture Mesh Top Shaker