Brown sugar oat cookies

a light tea cookie with a delicate crisp and slight citrus tang

These oat cookies are the not-so-sweet, slightly healthy-tasting, but blissfully buttery bites you pop out of the tin by the dozen for tea time. The deep caramel flavors of the dark brown sugar and (the secret) browned butter really pop along with the faint orangey zing in this cookie. It's a one of a kind, but definitely a keeper.

Servings: 2 dozen cookies

Ingredients

2/3 cups (100g) rolled oats

1 1/3 cups (200)g flour

1.5 tsp baking soda

1/2 cup or 1 stick (110g) butter

1 egg

1 egg yolk

1 tsp vanilla extract

2 tsp grated orange peel

3/4 - 1 cup (170g) dark brown sugar

¼ tsp salt

2 tbs (40g) white sesame paste or peanut butter

Milk for brushing

Steps

1. On medium heat, cook the butter and orange peels until the butter froths up. The color will darken, indicating that it is ready. Take off the stove and cool.

2. Grind oats, and combine dry ingredients.

3. Blend eggs, vanilla, sugar, and sesame paste. Add browned butter slowly until the batter is the consistency of peanut butter. If it is too dry and clumpy, add milk.

4. Use a mini cookie scoop, make small balls of dough. Using a flat surface or a cookie press (I used a steel measuring cup), coat the bottom of the press by dipping it in milk. Press each dough ball to a 1/4 inch thickness.

5. Bake at 350F for 14min until the edges are slightly browned while the middle is soft.

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