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
Scale
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.
