Instructions

1. Brown your butter and then transfer to a heat-proof bowl and allow to cool on the counter for 15 minutes. Once cooled slightly, put in the fridge until firm again.
2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the browned butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamed, about 3 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
3. Add the flour, cinnamon, baking soda, and salt, and mix on low speed until combined. Beat in the oats. Dough will be thick and sticky.
4. Scoop dough into balls on a baking sheet (they don’t need to be spaced out yet), then cover and refrigerate the dough for at least 45 minutes, or up to 4 days.
5. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
6. Space out your dough balls 3 inches apart on the baking sheets.
7. Bake for 13–14 minutes or until lightly browned on the sides. The centers will look very soft.
8. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. While the cookies are still warm, you can sprinkle with flaky sea salt, if desired.
9. Cookies stay fresh covered at room temperature for up to 1 week.