Ingredients
Method
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Scatter walnuts and bake for 8-10 minutes until fragrant.
- Melt butter in a saucepan over medium heat until amber and frothy.
- Cool brown butter in the refrigerator.
- Toast ground graham crackers in the saucepan for about 5 minutes.
- Chop roasted walnuts and set aside with toasted graham crackers.
- Whisk together flour, oats, baking soda, salt, and cinnamon in a medium bowl.
- Whisk sugars and cooled brown butter in a large mixing bowl.
Notes
- Don't rush the browning of the butter; it should turn a rich amber color and smell nutty, not burnt. I've found that keeping the heat at a steady medium and stirring constantly prevents scorching.
- Toasting the graham crackers intensifies their flavor significantly. Keep a close eye on them to prevent burning.
- Store the finished cookies in an airtight container at room temperature for up to 5 days, or freeze the dough balls for up to 3 months. Bake from frozen, adding a minute or two to the cook time. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Toasting the graham crackers intensifies their flavor significantly. Keep a close eye on them to prevent burning.
- Store the finished cookies in an airtight container at room temperature for up to 5 days, or freeze the dough balls for up to 3 months. Bake from frozen, adding a minute or two to the cook time. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.