This brown butter oatmeal cookie recipe began as a mistake and turned into a gourmet cookie I never planned to make. I set out to make a thick, chewy oatmeal cookie, miscalculated the flour, and the dough spread thin into something else entirely... a snap-edge, deeply caramelized cookie finished with flaky salt. Browned butter gives these oatmeal cookies a nutty, campfire-pecan depth, toasted oats build a hearty backbone, and a spoonful of unsulphured molasses adds the kind of old-fashioned flavor you can't fake. These thin and crispy oatmeal cookies have a hard-snap edge, a tender center, and a flaky sea salt finish on top. I call them the Rolls Royce of oatmeal cookies, and I happened totally by mistake!