yield: eighteen 3-inch cookies
1-1/2 cups (4-1/2 ounces) old-fashioned oatmeal
1-1/3 cups (6-3/4 ounces) unbleached all-purpose flour
1/2 teaspoon fine sea salt
3/4 cup (6 ounces) packed light-brown sugar
8 tablespoons (4 ounces/1 stick) unsalted butter
6 tablespoons pure grade B maple syrup
1 teaspoon baking soda
2 tablespoons boiling water
1 teaspoon pure vanilla extract
1 cup (3-1/2 ounces) walnut pieces, toasted and chopped
1 cup dried cranberries
1. Adjust oven rack to middle position and heat oven to 300℉. Line three baking sheets with parchment, set aside.
2. In a large bowl, add oatmeal, flour, salt and sugar, whisk to combine and make sure there are no large lumps of sugar in the mixture. Set aside.
3. In a saucepan over medium heat, cook the butter until it turns golden brown, about five to eight minutes; remove from heat, stir in maple syrup and extract.
4. In a small bowl, add baking soda and boiling water, stir to fully dissolved. Immediately pour into brown butter mixture, stir to combine. Add the wet mixture to the dry ingredients, stir with rubber spatula until only a few white streaks of flour remain. Fold in walnuts and cranberries.
5. Using a 2-1/4 inch scoop or about two tablespoons of dough, form balls and place about three inches apart on prepared cookie sheets, six per sheet. Flatten each of the balls slightly.
6. Bake each sheet until golden brown and set, about 20 minutes, rotating halfway through. Transfer to wire rack to cool. Store in an airtight container up to one week.