Brown Butter Oatmeal Cookies

Steps

1. Preheat the oven to 350°F (175°C).
2. Melt the butter in a small saucepan over medium heat, swirling, until it foams and smells nutty with golden-brown bits, 5 to 6 minutes. Pour it into a large bowl and cool for 15 minutes.
3. Meanwhile, spread the oats on a rimmed baking sheet and toast in the oven for 8 minutes until fragrant; let cool. Keep the oven at 350°F (175°C) and line two baking sheets with parchment.
4. In a medium bowl, whisk the flour, baking soda, cinnamon and salt.
5. Whisk the brown sugar, granulated sugar and molasses into the cooled brown butter until glossy, then whisk in the egg and vanilla.
6. Stir the flour mixture into the butter mixture until just combined, then fold in the toasted oats. Rest the dough 10 minutes so the oats soak up moisture.
7. Scoop the dough into 12 even balls, about 3 tablespoons each, and set 2 inches apart on the lined sheets.
8. Bake one sheet at a time for 11 to 13 minutes, until the edges are golden and the centers look just set.
9. Cool the cookies on the sheet for 5 minutes, then move them to a rack to cool completely.