Browned Butter Oatmeal Cookies

I had bookmarked this recipe posted by browngirl back in October 2014, and I'm so glad I did!  I wanted to use up the oats in our pantry, and was going to a little birthday gathering by a lake yesterday, so I followed the recipe below and they turned out wonderfully.  I made them thin and crispy (but they were still chewy in the middle), and made a few other changes as well.  They reminded me of florentine lace cookies.  I'm copying the recipe as is (with browngirl's permission).  My alterations are in brackets.

Browned Butter Oatmeal Cookies with Optional Mix-Ins

2 sticks (16 tbsp, 8 oz, 1/2 pound) butter

2 eggs

1 to 3 tsp vanilla [I used 3 teaspoons of vanilla]

1 cup AP flour [I used Bob's Red Mill gluten-free baking mix, as one of my friends eats a gluten-free diet]

3/4 to 1 cup sugar [I used one cup of sugar]

2 tbsp molasses

2 tbsp honey

2 cups rolled oats [I had some gluten-free-certified oats in the pantry that I use, and I added about 1/2 cup extra oats to the batter as it looked really runny]

1 tsp baking powder

1/2 tsp baking soda

1/2 to 3/4 tsp salt

mix-ins [I used 1/2 cup Ghirardelli 60% cocoa chocolate chips, but next time will increase that to a full cup and may be add some chopped pecans as well.]
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Brown the butter. (place it in a light colored pan such as a frying pan, melt it, cook till the water evaporates and stops spattering, and keep cooking it till it turns golden brown and nutty smelling, swirling and watching carefully and pushing the foam aside with a spatula to check). When it's sufficiently browned, pour it into a heatproof bowl and let it cool to warm/room temperature.

When the butter is cool enough, beat in the vanilla, eggs, sugar, molasses, and honey. Then stir in the flour, baking powder, baking soda, and salt. (You want that large amount of salt in this recipe, or it will taste bland.) last of all stir in the oats and mix-ins.
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For flat, crisp cookies, portion onto parchment-lined baking sheets and bake at 325 (for tablespoon size lumps, 15-20-maybe 25 minutes) until cooked through. [12 minutes was enough time in my oven for flat, crispy cookies.  Keep an eye on them as they can burn quickly due to the high sugar content.  Also, make sure your cookie dough portions are no more than a tablespoon, and that they are spaced very far apart as they spread out quite dramatically.  But if they do run into each other, just separate them with a spatula.  They may not be perfectly round, but they will still taste delicious.] For chewy rounded cookies refrigerate the dough for at least 3 hours before portioning and baking.

browngirl suggests: Next time I'm making this with butterscotch chips, cinnamon chips, candied ginger, and nutmeg.

KEEWERD