Ingredients

The following ingredients have 6 Servings
  • 8 tablespoons unsalted butter, melted until browned and brought back to room temperature
  • 1 1/4 cups all-purpose flour (measured properly/not packed)
  • 1/2 cup *quick cooking oats (not instant)
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 tablespoons molasses (not blackstrap)
  • 1 teaspoon vanilla extract
  • 1 large egg + 1 egg yolk, at room temperature
  • 1 cup cinnamon chips

Instruction

  • Place the butter in a small sauce pan over medium-heat and cook for about 4 minutes – stirring frequently – or until the butter has completely melted and taken on a golden brown hue. Remove from heat and pour the butter into a small heatproof bowl. Place the bowl in the refrigerator (or freezer) and bring the butter back to room temperature. I suggest stirring the butter every 30 minutes or so with a rubber spatula, so ensure even cooling. *You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation.
  • Once the butter is at room temperature…
  • In a large mixing bowl combine the flour, oats, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, and cloves; set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment - or in a large bowl using a handheld mixer - combine the browned butter and sugars; beat on medium speed until light and fluffy; about 5 minutes. Beat in molasses and vanilla.
  • Add in the egg and egg yolk, one at a time, beating well after each addition.
  • Slowly add the dry ingredients into the wet mixture, beat on low until just combined; about 25 seconds. Using a rubber spatula, fold in cinnamon chips. Cover the bowl with plastic wrap and refrigerate for one hour.
  • When ready to bake, preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper or silicon baking mats.
  • Scoop 2 tablespoon sized balls of dough out, roll them into balls, and place on prepared baking sheet. Repeat with all dough, leaving 2 1/2 inches in between cookies (they spread a lot!). Bake in preheated oven for 9 minutes, or until set at the edges but still slightly jiggly in the center.
  • Allow cookies to cool 5 minutes on the baking sheet before transferring to wire rack to cool completely.