BROWN BUTTER OATMEAL COOKIES

With the addition of graham crackers in the dough, these are a sweet new spin on the classic oatmeal cookie. 

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Makes: 16 cookies                                                                                         Takes: 20 minutes

BROWN BUTTER OATMEAL COOKIES

Adapted from Bon Appetit's Ice Cream Cookie Sandwich recipe
Makes: 16 cookies
​Takes: 20 minutes

• ​¾ cup unsalted butter
• 2 ounces graham crackers, lightly crushed (the original recipe called for waffle cones)
• 1½ cups old-fashioned oats
• 2 tablespoons all-purpose flour
• 1½ teaspoons kosher salt
• ¾ cup light brown sugar
• 1 large egg yolk
• 2 teaspoons vanilla extract

1. ​Preheat oven to 350°. Melt butter in a medium saucepan over medium heat, stirring often, until it foams and browns, 5–10 minutes. Scrape brown butter and all solids into a bowl and let cool.
2. Pulse graham crackers, oats, flour and salt in a food processor in long pulses until finely ground. Add brown sugar and pulse to combine.
3. Whisk egg yolk, vanilla, and 2 tablespoons of water in a small bowl. Slowly drizzle into the food processor, then stream in brown butter; process until dough forms a ball.
4. Portion out dough into even tablespoon sized balls. Roll balls between your palms to smooth and spacing a few inches apart on a parchment lined baking sheet. Cover with another sheet of parchment paper and use the bottom of a glass or another baking sheet to flatten each into even rounds.
5. Bake cookies until golden all over and browned around the edges, about 12–15 minutes. Let cool on baking sheets and enjoy with ice cream!