Step 1

Preheat the oven to 350°f / 180°c. Line two sheet pans with parchment paper. Place the oats on another sheet pan. Bake, stirring occasionally, until the oats are lightly golden brown, 10-15 minutes. Remove from the oven and leave to cool - this should happen in the time you are browning the butter and mixing up the wet ingredients.

Step 2

Weigh out 100g of the toasted oats. Place the cooled oats in a small food processor or nutribullet and pulse 10 times - it should have some larger chunks and some smaller pieces - see image in the blog post.

Step 3

While the oats are toasting, brown the butter. Place the butter into a small saucepan and melt over medium heat. Cook the butter, whisking frequently, until the milk solids begin to brown. Continue to cook until the butter mixture is medium brown and nutty smelling. Remove the brown butter from the heat and weigh out 100g into a medium bowl (see notes below). Leave to stand for 10 minutes so that the warm butter does not scramble your eggs. If you would like to speed up this method, you can place the bowl into a larger bowl of cold water, stirring frequently until the brown butter has cooled slightly and is no longer hot to the touch.

Step 4

Add the brown sugar, granulated sugar, molasses, and egg to the bowl with the butter. Using a whisk or a handheld electric mixer, beat until slightly thicker and lighter in consistency and colour.

Step 5

Add the blended oats, flour, salt, cinnamon, cardamom, baking soda, and baking powder. Mix with a spatula to combine.

Step 6

Leave the batter to stand at room temperature for 5 minutes to allow it to hydrate slightly.

Step 7

Using a #24 cookie scoop, scoop 55g balls of cookie dough onto the prepared baking sheets. I like to bake my cookies one tray at a time but if you would like to do both at once, then go ahead.

Step 8

Space the cookies evenly on the sheet pans - I do 6 on one pan and 4 on the other.

Step 9

Bake the cookies for 12-13 minutes, until set around the edges and in the middle. You want to make sure they are properly baked - if they are too soft they may be hard to dip.

Step 10

Remove from the oven and lightly tap the sheet pan on a heatproof surface to deflate the cookies slightly. Using a round cookie cutter slightly larger than the cookie or something else round (the cutter I used was 3 3/4" / 95mm), gently scoot the cookies into a nice round shape.

Step 11

If you have not baked the second pan of cookies, go ahead and do so. Leave the cookies to cool on the pan for 10-15 minutes then transfer to a cooling rack and allow to cool completely before icing.

Step 12

In a medium bowl (ideally something slightly shallow), combine the powdered sugar and milk, stirring well to combine.

Step 13

Working with one cookie at a time, dip the top of the cookie in the icing - there is a bit of knack to this - you want to go straight up and down, and only lightly dip the cookie into the icing so that it sticks to the craggly bits. Place the dipped cookies onto a cooling rack or sheet pan, and allow to stand at room temperature for a few hours to allow the icing to fully set.

Step 14

Store cookies in an airtight container at room temperature for up to a week.