Brown Butter Pumpkin Cookies for 24

Instructions:

1. Place the butter in a light-colored stainless steel skillet over medium heat. Melt and whisk constantly until the butter foams and crackles, and mahogany-colored bits form at the bottom with a toasted hazelnut aroma.
2. Remove the browned butter from the heat immediately to prevent burning and let it cool for 10 minutes.
3. In a large mixing bowl, whisk the cooled browned butter with the light brown sugar and white sugar until the mixture is smooth.
4. Add the room-temperature egg, blotted pumpkin puree, and vanilla extract to the butter mixture, whisking until fully emulsified.
5. In a separate bowl, combine the all-purpose flour, old-fashioned rolled oats, pumpkin pie spice, baking soda, and fine sea salt.
6. Gradually stir the dry ingredients into the wet ingredients until a cohesive dough forms.
7. Using a 2 tbsp cookie scoop, portion the dough onto baking sheets lined with parchment paper.
8. Bake for 13 minutes until the edges are caramelized and the centers are set.
9. Transfer cookies to a wire cooling rack to prevent the bottoms from steaming and becoming soft.