The delicate, crispy cookies are amazing! My photos do not do them justice.
The day I baked these was cloudy and gross, so I didn’t get any great shots of the finished product. But you can check out Brown Eyed Baker’s version of these for some better photos. I followed her recipe but used pecans instead of almonds.
These cookies start with browned butter.
If you have never tried making a browned butter sauce for pasta, you should!
You mix in oats, brown sugar, corn syrup, a little flour, a little bit of milk and some vanilla.
Then you add in some chopped nuts. Almonds, pecans…. you could try cashews, too.
Then you drop the mixture by tiny spoonfuls onto parchment lined baking sheets. Did you hear me? TINY! These cookies spread a lot.
So check out the recipe over at Brown Eyed Baker. Then give them a try. Enjoy!
