Pumpkin Oatmeal Cookies in 35 Minutes

Instructions:

1. Place the butter in a saucepan over medium heat. Melt and continue cooking, whisking constantly, until the butter foams and brown bits form at the bottom. Once it smells nutty and looks mahogany-colored, remove from heat immediately.
2. In a large bowl, combine the browned butter (including the toasted bits) with brown and white sugars. Beat until smooth.
3. Add the blotted pumpkin puree, egg, and vanilla extract to the butter mixture and beat until the mixture is velvety and fully emulsified.
4. Whisk together the flour, baking soda, salt, and pumpkin pie spice in a separate bowl.
5. Gradually stir the flour mixture into the wet ingredients using a spatula. Stir just until the flour streaks disappear.
6. Fold in the rolled oats and white chocolate chips until just combined, taking care not to overmix.
7. Scoop rounded tablespoons of dough (about 2 tbsp per cookie) onto parchment-lined baking sheets.
8. Bake at 350°F (175°C) for 12–15 minutes. Remove when the edges are set and slightly golden, but the centers still look slightly soft.