Ingredients
1 cup very soft room-temperature brown butter
1 cup sugar
2 cups uncooked instant oatmeal
1 tsp baking soda
1/2 tsp salt
1 cup all-purpose low-protein flour
1 tsp vanilla extract
1 egg, beaten (i added this - it’s not in the original article)
Preparation
In a large bowl, beat together very soft room-temperature brown butter + sugar, using a wooden spoon and not a mixer. In another bowl, combine instant oatmeal, baking soda, salt, flour. Measure by spooning the flour into a 1-cup measure + leveling off. With your wooden spoon, mix these dry ingredients into the sugar/butter mixture. Mix in vanilla extract and egg. Line a baking sheet w/ parchment paper. With your fingers, shape the dough into 1-inch balls. Set them on the baking sheet 2 inches apart. Dip your fingers into a bowl of cool water and flatten each ball with your fingertips so that it is about 1 cm thick. Bake for about 10-13 minutes @ 375 deg, or until the cookies take on a pale-golden color. Let cool for a few minutes, then remove to a rack w/ a thin metal spatula + leave to cool completely.
