ULTIMATE SALTED HONEY OATMEAL COOKIES

Directions

1. OATS
2. Toast the oats on a sheet pan for 5 minutes at 360 F
3. After toasting, drizzle the honey and toss the oats, making sure every single oat is covered (I like to use my hands, obviously waiting for the pan to cool down a bit but feel free to use anything else)
4. Place it back in the oven for another 5 minutes then take it out and sprinkle just enough salt all over. Leave to cool
5. *Remember to toss the oats as it's cooling so it doesn't turn into granola. It will be quite difficult to fold that into the batter

1. BATTER
2. To brown butter, simply go past the melting stage until the butter is golden brown to brown in color and it smells a little nutty. The sediments of milk solids at the bottom should be dark brown. Leave it to cool
3. Combine dry ingredients - sift the flour, salt and baking powder and mix to make sure the leavening agent is evenly dispersed. Set aside
4. Whisk together the brown sugar and brown butter (it's not going to cream haha but just whisk it well for good measure). Add in the egg yolks and vanilla extract and mix just until they're combined
5. Add the dry ingredients, taking note not to mis it thoroughly as the oats still need to be added
6. Once the oats are added, you may need to use your hands because the batter may be too difficult to work with (unless you're using a stand mixer. I used a wooden spoon. The 'ol fashioned way!). Make sure that every inch of the cookie is filled with oatey goodness
7. Spoon the dough and roll them into 1 - 1 1/2 inch balls and place on a baking sheet lined with parchment paper, carefully spacing them so they spread nicely.
8. Place them in the oven at 360 F. As they don't spread on their own, take them out after 5 minutes, flatten with a fork and bake them again for 7 minutes or depending on how you want them done. 6 - 7 minutes for underbaked 8 - 10 minutes for a little bit more crunch on the outside
9. *For extra saltiness, sprinkle salt before putting in the oven