If you are on the hunt for a cookie that’s bursting with warm, comforting flavors and a delightful texture, look no further than the Brown Butter Iced Oatmeal Cookies Recipe. These cookies combine the nutty richness of brown butter with the wholesome chew of oats, all finished with a sweet, smooth icing that takes each bite to a whole new level of yum. Whether you’re baking for a cozy afternoon treat or a special gathering, this recipe will quickly become a beloved favorite for its perfect balance of soft chew and crisp edges, and that irresistibly creamy icing on top.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this recipe every time. Each component plays a crucial role, from adding depth with browned butter to creating the perfect sweet and spicy balance with cinnamon and nutmeg. The oats bring hearty texture, while the molasses and sugars enhance flavor and moisture.
- Unsalted butter (1 1/4 cups or 282 g): Browned to bring out a rich, nutty flavor that defines the cookie’s depth.
- Old fashioned oats (2 cups or 190 g): Provide that signature chewy texture and wholesome bite.
- All-purpose flour (2 cups plus 4 tablespoons or 280 g): Forms the structure and a soft crumb.
- Baking soda (2 teaspoons): Helps the cookies rise and spread perfectly.
- Ground cinnamon (2 teaspoons): Adds warm spice that complements the brown butter and oats.
- Ground nutmeg (1/2 teaspoon): Introduces subtle aromatic depth.
- Salt (1 1/2 teaspoons): Balances sweetness and enhances all flavors.
- Light brown sugar (1 cup or 200 g): Moisturizes and adds caramel notes.
- Granulated sugar (1 cup or 200 g): Gives crispness and sweetness.
- Large eggs (2, room temperature): Bind everything together and add richness.
- Vanilla extract (2 teaspoons): Brings warmth and depth to the overall flavor.
- Molasses (2 tablespoons, not blackstrap): Infuses a deep, slightly smoky sweetness.
- Powdered sugar (2 cups, sifted): For the silky icing that finishes the cookies beautifully.
- Milk or heavy cream (3 tablespoons): Creates a smooth, pourable consistency for the icing.
- Vanilla extract (1/4 teaspoon): Just a touch added to the icing for extra flavor.
How to Make Brown Butter Iced Oatmeal Cookies Recipe
Step 1: Brown the Butter
Start by melting the unsalted butter over medium heat. Keep an eye on it and stir frequently as it foams, then turns a gorgeous golden color and releases a wonderful nutty aroma. This process develops a rich, deep flavor that is the heart and soul of these oatmeal cookies. Once browned, let it cool slightly to prevent scrambling the eggs later.
Step 2: Mix the Dry Ingredients
While the butter cools, whisk together the oats, flour, baking soda, cinnamon, nutmeg, and salt in a bowl. This combination of spices and leavening will create a beautifully balanced and tender cookie with just the right lift.
Step 3: Cream Butter and Sugars
In a large mixing bowl, combine the browned butter with the light brown sugar and granulated sugar. Stir until smooth and creamy, making sure the sugars start dissolving into the butter for a luscious texture that guarantees moist cookies.
Step 4: Add Wet Ingredients
Beat in the eggs one at a time, followed by the vanilla extract and molasses. These additions bring moisture, flavor, and a touch of acidity that will enhance the texture and chewiness of the cookies.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, folding carefully until just combined. Avoid overmixing here to keep the cookies tender and prevent toughness.
Step 6: Bake to Perfection
Preheat your oven to 350°F (175°C). Use a tablespoon-sized scoop to place dough balls on a parchment-lined baking sheet, spacing them evenly to allow for spreading. Bake for about 10 minutes or until the edges are just lightly golden — this ensures a soft center with a delicately crisp edge.
Step 7: Prepare and Apply Icing
While the cookies cool, whisk together the sifted powdered sugar with milk or heavy cream and the 1/4 teaspoon vanilla until smooth and pourable. Drizzle generously over the cooled cookies, allowing the icing to set and add that perfect sweet finish that will keep everyone coming back for more.
How to Serve Brown Butter Iced Oatmeal Cookies Recipe
Garnishes
A sprinkle of flaky sea salt over the icing adds a lovely contrast that enhances the cookie’s flavors, bringing out the brown butter richness. You can also dust with a pinch of cinnamon or place a few toasted oats atop the icing for a rustic, inviting look.
Side Dishes
These cookies pair wonderfully with a cold glass of milk, a cup of hot coffee, or a spiced chai tea. The warm spices and sweet icing complement creamy drinks beautifully and make every bite an indulgent little moment of joy.
Creative Ways to Present
For festive occasions, try sandwiching a dollop of vanilla or cinnamon cream cheese frosting between two cookies. Or serve them warm alongside a scoop of vanilla ice cream for an extraordinary dessert that highlights the buttery, spicy notes perfectly.
Make Ahead and Storage
Storing Leftovers
Your Brown Butter Iced Oatmeal Cookies Recipe treats are best stored in an airtight container at room temperature. This keeps them chewy and fresh for up to a week — just make sure to separate layers with parchment paper to avoid sticking.
Freezing
For longer storage, freeze the baked and fully cooled cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll keep their flavor and texture for up to three months, making it easy to enjoy these special cookies anytime.
Reheating
To bring back that freshly baked warmth, pop a cookie or two in the microwave for about 10 seconds or warm in the oven at 300°F (150°C) for 5 minutes. This lightly revives the softness and enhances the aroma of brown butter and spices.
FAQs
Can I substitute the molasses?
You can use honey or maple syrup as a substitute, but molasses adds a distinctive depth and subtle smokiness that is hard to replicate. If you do substitute, use the same amount to keep the texture balanced.
Why is browning the butter important?
Brown butter transforms the flavor profile by developing nutty, rich notes that elevate the oatmeal cookies from ordinary to extraordinary. It’s the magic step that makes this recipe uniquely delicious.
What is the best type of oats to use?
Old fashioned oats are ideal because they maintain their texture during baking, giving a hearty chew. Quick oats or instant oats can turn too soft or mushy in this recipe.
Can these cookies be made gluten-free?
Yes! Swap the all-purpose flour for a gluten-free flour blend that measures cup-for-cup. Be sure your oats are labeled gluten-free, since oats can be cross-contaminated.
How thick should the icing be?
The icing should be thick enough to hold its shape on the cookies but still fluid enough to drizzle smoothly. Adjust the milk or powdered sugar slightly to reach the perfect consistency.
Final Thoughts
If you’re craving a cookie with heartwarming flavors and an irresistible texture, the Brown Butter Iced Oatmeal Cookies Recipe is your go-to. Every step, from browning the butter to drizzling that luscious icing, brings you closer to a batch of cookies that will delight friends, family, and yourself. Don’t wait to try this recipe — it’s sure to become your new classic!
Print
Brown Butter Iced Oatmeal Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Brown Butter Iced Oatmeal Cookies that combine the rich, nutty flavor of browned butter with hearty oats and warm spices. Topped with a smooth vanilla glaze, these cookies are perfect for satisfying your sweet tooth with a comforting twist.
Ingredients
Cookies
- 1 1/4 cups (282 g) unsalted butter
- 2 cups (190 g) old fashioned oats
- 2 cups, plus 4 tablespoons (280 g) all-purpose flour, spooned and leveled
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons salt
- 1 cup (200 g) light brown sugar, packed
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons molasses (not blackstrap)
Icing
- 2 cups powdered sugar, sifted
- 3 tablespoons milk or heavy cream
- 1/4 teaspoon vanilla extract
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the unsalted butter and cook it until it turns golden brown and emits a nutty aroma. Be sure to watch closely to prevent burning. Remove from heat and let it cool slightly.
- Mix Dry Ingredients: In a separate bowl, combine the old fashioned oats, all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. Stir these dry ingredients well to blend.
- Cream Butter and Sugars: In a large mixing bowl, whisk together the browned butter with both the light brown sugar and granulated sugar until creamy and well combined. Incorporate the eggs one at a time, then add the vanilla extract and molasses, blending thoroughly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing, which can result in tough cookies.
- Preheat Oven and Prepare Baking Sheet: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Use a tablespoon to scoop dough mounds and place them evenly spaced on the baking sheet.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for about 10 minutes or until the edges of the cookies are lightly golden and the centers are set.
- Make the Icing: While the cookies cool completely, whisk together sifted powdered sugar with milk (or heavy cream) and vanilla extract until you achieve a smooth, pourable consistency suitable for drizzling.
- Ice the Cookies: Drizzle the icing over the cooled cookies and allow the glaze to set before serving for a delightful finishing touch.
Notes
- Using browned butter enhances the flavor with a rich, nutty taste that elevates traditional oatmeal cookies.
- Molasses adds depth and moistness—avoid blackstrap molasses as it can be too strong and bitter.
- Make sure cookies are completely cooled before icing to prevent melting the glaze.
- For chewier cookies, slightly underbake and allow them to firm up on the baking sheet.
- Store cookies in an airtight container to maintain freshness for up to a week.
