Serves 12
Directions
- 1Melt the butter over medium-low heat in a small saucepan.
- 2Let the butter continue to lightly simmer until it's a deep golden brown.
- 3Let the brown butter cool to room temperature before using it for the batter.
- 4In a bowl, add the browned butter, brown sugar, banana, egg yolk, and vanilla.
- 5Whisk until smooth and combined.
- 6Add in the flour, oats, baking soda, cinnamon, and salt.
- 7Fold gently until just combined.
- 8Chill dough in the fridge for at least one hour.
- 9Preheat the oven to 350°F (175°C).
- 10Line a baking sheet with parchment paper.
- 11Scoop dough into 2-tablespoon portions, making 12 cookies.
- 12Place on the baking sheet spaced at least 2 inches apart.
- 13Bake for 12-15 minutes until edges are golden and centers look slightly underbaked.
- 14Let cookies cool on the pan for 10 minutes.
Ingredients
- 0.5 cup Salted, brown butter
- 0.75 cup Brown sugar
- 0.25 cup Mashed ripe banana
- 1 Egg yolk
- 1 teaspoon Vanilla extract
- 1 cup Flour
- 0.5 cup Rolled oats
- 0.25 teaspoon Baking soda
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Salt
Equipment
small saucepanbowlwhiskbaking sheetparchment paper
Tips
- Chill dough in the fridge for at least one hour to prevent spreading and ensure a chewy texture.
- Bake until edges are golden and centers look slightly underbaked for chewy and fudgy cookies.
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