Browned Butter Brown Sugar Oatmeal Cookies [w/ Maple & Cardamom]

Growing up I always hated oatmeal cookies. I was convinced they were only the 'healthy' cookies that my grandparents and their friends ate, especially the ones with raisins. I could tolerate the ones that had chocolate chips in them. Things have changed though, and while I still do not like oatmeal-raisin cookies, having fun with flavor combinations can turn a dull oatmeal cookie into something completely wonderful.

When you brown butter, it becomes rich and nutty which is a perfect way to transform these cookies. Brown sugar and maple syrup compliment each other perfectly and instead of the typical cinnamon that goes with this cookie, how about cardamom? Its very potent, but the perfect pinch brings these cookies to a whole other level. I would definitely recommend these to those who are not a fan of oatmeal cookies, because that will become a thing of a past.

Browned Butter Brown Sugar Oatmeal Cookies with Maple and Cardamom [what a mouthful!]
(adapted from Anna Olson)
- 10 tbsp butter
- 1 cup brown sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1 3/4 cup rolled oats
- 1  cup AP flour
- 1/2 tsp cardamom
- 2 tbsp maple syrup
- 1/2 tsp baking soda
- 1/2 tsp salt

Preheat oven to 375. Line 2 baking sheets with parchment/silpats

Brown the butter in a small saucepan/saute pan. Melt it, and then cook it over medium heat for about 5 minutes until it turns a rich brown color. Watch it, it can burn quickly.Strain it through a coffee filter and cool to room temp.

For the dough: In a mixer, beat the butter with the brown sugar and the egg and vanilla. Add the maple syrup and mix until well incorporated

In a separate bowl, sift the flour, cardamom, and baking soda. Add the salt and oats. Add the dry ingredients to the wet, and mix just until the dry disappears into the batter.

Using a #20 scoop (or any ice cream scoop), portion out cookies onto sheet tray about 2 inches apart. Press down on them slightly. Refrigerate for 30 minutes.

Bake for 12 minutes. Let cool for 5 minutes on pan and then cool completely on wire rack.

Enjoy!