Brown Butter Milky Way Oatmeal Cookies

Directions

Melt butter in a medium saucepan over medium heat. Stir constantly. Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Pour into a shallow dish and chill until it become solid, but still soft. (I left mine in the refrigerator for 1 hour and then set it out on the counter for 5 minutes to get back to room temperature.)

With an electric or stand mixer fitted with a paddle attachment, cream the brown butter and sugars together on medium speed. Add the egg and vanilla, mixing well until combined.

On slow speed, mix in the flour, baking powder, and salt. Manually stir in oats until the dough comes together. Chill dough for about 30 minutes.

Preheat oven to 375F.

Roll dough into tall 1.5 tablespoon balls. Stick 4 small pieces of frozen milky ways onto the tops of the cookies. Bake for 9-10 minutes. Remove from oven when the cookies are lightly brown on the edges. The centers will appear undone, but will set up as you let them cool. Cool cookies for 3 minutes on the baking sheet and transfer to a cookie rack. Cookies remain soft and fresh for 7 days at room temperature.