1. Preheat the oven to 350 degrees.

2. Start by making the brown butter. Place a medium-sized pot over medium heat, then add the butter. After the butter is melted adjust the heat higher to medium-high. Allow the butter to come to a rapid bubbly simmer. While adjusting the heat between medium and medium-high, continually stir the butter until the milk particles have browned and the liquid is a rich caramel or amber color. I’ve found that once the butter is melted this process takes 4-5 minutes. Once fully browned, immediately turn off heat and pour into a heat proof bowl.

3. Add the quick oats to a food processor or blender and pulse a few times to until a fine oat powder is formed. It doesn’t need to be completely smooth and little pieces of visible oat pieces are ok. See photo in post. Pour into a large bowl and mix in the flour, salt, baking soda, cinnamon, and cloves.

4. To the browned butter whisk in the dark brown sugar, molasses, vegetable oil, vanilla, and the egg.

5. Add the dry ingredients into the wet and stir to fully combine.

6. Form the cookie dough balls and place on the baking sheet. Bake for 10 minutes then remove cookies to a plate to cool