Ingredients

The following ingredients have 13 Servings
  • 1/2 cup unsalted butter
  • 1 1/3 cups flour
  • 1 cup rolled oats, toasted
  • 1 1/2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp vanilla extract
  • 1 cup cinnamon chips
  • 3 Tbsp cinnamon chips

Instruction

  • Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until solidified, about 45 minutes to an hour.
  • Whisk together flour, oats, cornstarch, baking soda, salt, and cinnamon in a medium bowl. Beat solidified brown butter and dark sugars in a large mixer bowl at medium speed until creamy; beat in egg, egg yolk, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in cinnamon chips. Cover dough and chill in the refrigerator for at least 4 hours or overnight.
  • Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 20 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly.
  • Top cookies with remaining cinnamon chips, pressing to adhere. Bake, rotating pans halfway through, for 8 minutes, until edges are set. Cool for 4 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.