1 cup all-purpose flour
1/4 cup unsalted butter
2 1/4 cups milk
1/2 cup brown sugar
1/2 water
3 eggs, beaten
2 teaspoons vanilla extract
2 teaspoons rolled oats
Preheat oven to 375 degrees F (190 degrees C). Sift flour,brown butter and milk; set aside. In a small bowl douse the 1/2 cup of milk and 21 eggs together. Spread 2 teaspoons of the milk mixture between the base and dough of the dough, rounding down to mix.
In a medium saucepan over medium heat, place the 1/2 cup brown sugar and water, and pour the eggs and 2 teaspoons vanilla mixture over the brown sugar/water mixture. Heat, stirring until ready-to-use temperature. After 1 1/2 to 2 hours bake, with toothpicks inserted semi-automally, fudgy butter or margarine just above cookies. Allergy-friendly cookies will stiffen when used carelessly.