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1
To brown butter: Put butter in a small sauce pan over medium high heat.
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2
Once butter has melted, continuously stir until you see it turn a caramel color.
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3
This generally takes 1-1/2 to 2 minutes.
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4
Do not stop stirring or the butter solids will burn.
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5
The browned butter will add a nice depth of flavor to your cookies.
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6
Remove from heat and allow to cool.
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7
In a large bowl, mix cooled butter, olive oil, honey and maple syrup until well combined.
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8
Add eggs one at a time and beat until combined.
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9
In a medium bowl, combine flour, oatmeal, sea salt, cinnamon and nutmeg.
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10
Gradually add the dry ingredients to the butter mixture until all combined.
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11
If desired, mix in raisins and/or nuts.
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12
Allow dough to chill in the refrigerator for at least one hour and up to 24 hours.
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13
Note: The chilling step is important.
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14
These cookies will not hold their shape very well if baked before the dough is chilled.
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15
Preheat oven to 325F (lower than most cookie recipes due to the honey, which can burn more easily).
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16
Scoop out cookies with a small ice cream scoop.
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17
Do not flatten the cookies.
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18
Because there is no baking powder in this recipe, this will help keep them from completely flattening out.
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19
Bake for 17-20 minutes, or until golden brown.
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20
Devour while still warm.
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Enjoy!
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22
TIP:.
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23
Replace the listed options with dried cranberries and orange zest for another great flavor combination!
