🍪 Dessert
Einkorn Oatmeal Sugar Cookies (Brown Butter)
Style: soft/chewy oatmeal + sugar cookie (no raisins)
Yield: ~18–22 cookies
Prep time: 20 minutes
Chill time: 45–60 minutes (recommended)
Bake: 10–12 minutes
Ingredients
Butter: 1 stick (1/2 cup), browned and cooled until just warm
Sugars:
1/2 cup brown sugar (packed)
1/3 cup white sugar
1 egg
2 tsp vanilla extract
Dry:
1 1/3 cups all-purpose einkorn flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Oats: 1 1/2 cups rolled oats (old-fashioned)
Optional (more “sugar cookie” vibe): 1/2 tsp almond extract
Optional topping: 2–3 Tbsp granulated sugar (for rolling)
Instructions
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Brown the butter. Melt 1 stick butter in a small pot over medium-high heat. Once it bubbles, whisk/stir frequently until you see golden-brown bits and it smells nutty (usually 5–8 minutes total). Remove from heat and cool until just warm.
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Mix sugars + wet. In a large bowl, whisk together brown sugar and white sugar. Add egg and vanilla (and almond extract, if using) and whisk until smooth.
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Add browned butter. Pour in the browned butter and whisk until glossy and fully combined.
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Add dry ingredients. Sprinkle in einkorn flour, baking soda, baking powder, and salt. Stir just until no dry streaks remain.
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Fold in oats. Stir in rolled oats until evenly distributed. The dough will be soft.
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Chill. Cover and refrigerate 45–60 minutes (helps einkorn hydrate + prevents spreading).
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Preheat. Heat oven to 350°F. Line 2 baking sheets with parchment.
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Portion + (optional) roll in sugar. Scoop ~1 1/2 Tbsp dough balls (or ~35–40 g). If desired, roll lightly in granulated sugar.
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Bake. Bake 10–12 minutes until edges are set and centers look slightly underdone.
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Cool. Rest 5 minutes on the sheet, then move to a rack.
Notes / tweaks
Why these ratios work (oatmeal sugar cookie hybrid):
Oats-to-flour: this uses more oats than flour by volume (1 1/2 cups oats : 1 1/3 cups flour) to read as an oatmeal cookie, but keeps enough flour for structure.
Sugar balance: a brown + white split gives chew (brown) + that “sugar cookie” clean sweetness (white).
Leavening: a small amount of baking soda + baking powder gives lift without going cakey.
Baking powder (quick why): adds extra puff/softness (a bit more “sugar cookie” lift) so the oat-heavy dough doesn’t bake up flat/dense.
Chill: helps einkorn hydrate and controls spread (common guidance across good einkorn oatmeal/sugar-cookie formulas).
Texture control:
Chewier: use dark brown sugar, and don’t overbake.
Thicker: chill longer, and keep dough balls tall (don’t flatten).
Oats: rolled oats give the best chew. Quick oats will make them a bit drier.
Using whole-grain einkorn (instead of all-purpose einkorn):
Expect the dough to absorb more and feel drier. Start by reducing flour to 1 1/4 cups whole einkorn (instead of 1 1/3 cups AP einkorn).
After mixing (before chilling), if the dough is still crumbly, add 1 Tbsp milk. Let rest 10 minutes, then add 1–2 tsp more only if needed.
For best texture, chill at least 60–90 minutes so the bran fully hydrates.
Bake the same, but pull them when centers look slightly underdone; whole grain can read “dry” if overbaked.
Optional glaze (more sugar-cookie-like): whisk 3/4 cup powdered sugar + 1–2 Tbsp milk + splash vanilla; drizzle after cooling.
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