Description
These Brown Butter Iced Oatmeal Cookies combine the rich, nutty flavor of browned butter with the hearty texture of rolled oats and a sweet cinnamon-spiced icing. Perfectly chewy with a delicate glaze on top, these cookies are a classic American dessert that’s easy to make and delightful to enjoy.
Ingredients
Scale
Brown Butter Oatmeal Cookies
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 3 cups old-fashioned rolled oats
Icing
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter turns a golden brown color and releases a nutty aroma. Remove from heat and let cool slightly.
- Mix Sugars and Butter: In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the sugar and butter mixture; mix thoroughly until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until evenly blended.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
- Fold in Oats: Fold the old-fashioned rolled oats into the dough, ensuring they are evenly distributed throughout.
- Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to firm up and improve texture.
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Shape Cookies: Scoop dough by rounded tablespoons onto the prepared baking sheets. Gently flatten each cookie with your hand or the back of a spoon.
- Bake: Bake the cookies for 10 to 12 minutes or until the edges become lightly golden brown.
- Cool: Remove cookies from the oven and transfer to a wire rack to cool completely before icing.
- Prepare Icing: In a bowl, whisk together powdered sugar, milk, vanilla extract, and optional cinnamon until smooth.
- Ice Cookies: Drizzle the icing over the cooled cookies and allow it to set before serving.
Notes
- Browning the butter adds a rich, nutty flavor that greatly enhances the depth of these cookies.
- If the dough feels too soft after mixing, chilling it for a longer period will help the cookies hold their shape better during baking.
- Adjust the icing consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker glaze, depending on your preference.
- Store these cookies in an airtight container at room temperature for several days to maintain freshness.
