Ingredients:

  • 113g unsalted butter
  • 100g granulated sugar
  • 100g light brown sugar (packed)
  • 1 tablespoon heavy cream
  • 90g quick-cooking oats
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions:

  1. Place 113g unsalted butter in a medium saucepan over medium low heat until it begins to sizzle and foam slightly. Note: This removes excess water and starts the flavor development.
  2. Add 100g granulated sugar and 100g light brown sugar. Stir constantly until the mixture looks like wet sand and the edges bubble.
  3. Stir in 1 tablespoon of heavy cream and 1 teaspoon of vanilla extract. Watch for the velvety, smooth sheen that develops as the cream emulsifies the fat.
  4. Remove from heat and fold in 90g quick cooking oats, 1 tablespoon all purpose flour, and 1/4 teaspoon salt. Stir until no dry flour streaks remain.
  5. Set your oven to 180°C (350°F). Line your baking sheets with parchment or silicone mats.
  6. Drop level teaspoons of the mixture onto the sheets, spacing them wide. Note: These will spread into 3 inch circles.
  7. Bake for 8 minutes until the centers are bubbling and the edges are a deep amber brown.
  8. Let the cookies sit on the hot tray for at least 5 minutes. They must be firm enough to lift without folding.
  9. Transfer to a wire rack to cool completely. They will become brittle and shatter prone as they reach room temperature.