Brown Butter Oatmeal Graham Cracker Cookies

Ingredients:

• 1 cup salted butter

• 1 cup sugar (granulated sugar, brown sugar, or any combination of the two)

• 2 eggs

• 1 ½ cup flour

• 1 tbsp vanilla extract

• 1 tsp salt

• 1 tsp baking soda

• 3/4 c oats

• 5 graham cracker sheets

Instructions:

1. n a saucepan over medium heat, melt the butter. Let it bubble and cook until the milk solids turn golden and it smells nutty and toasty. Immediately remove from the heat so it doesn’t burn. Set aside and let the butter cool completely. Using warm butter will cause the sugars to separate and can make the cookies oily.

2. In a large bowl, combine the cooled brown butter and sugar. Mix until fully combined and slightly frothed.

3. Add the eggs and vanilla. Mix on high until the mixture becomes thick and stiff. It will loosen back down after a moment, this is normal.

4. In a small bowl, whisk together the flour, baking soda, and salt. Slowly add to the butter mixture and mix until just combined.

5. Place the graham crackers in a small bag or bowl and crush into rough pieces—you want chunks, not dust.

6. Add the oats and crushed graham crackers to the dough and gently fold in until evenly distributed.

7. The dough will be very soft. If using a cookie scoop, portion the dough onto a baking sheet and transfer to the freezer for about 10 minutes. If not, refrigerate the dough for 15 to 20 minutes, shape into balls, then transfer to the freezer for another 10 minutes.

8. While the dough firms up, preheat the oven to 350°F.

9. Transfer the dough to a prepared baking sheet, spacing cookies about 2 inches apart.

10. Bake for 10 to 12 minutes, until the edges are lightly golden and the centers are mostly set.

11. Let the cookies cool and settle for 3 to 5 minutes before digging in.