Description
These brown butter iced oatmeal cookies are soft and chewy with a cozy blend of spices, finished with a smooth vanilla glaze. Perfect for holiday gatherings or anytime you crave a comforting, flavorful cookie that balances sweetness and spice with a rich brown butter base.
Ingredients
For 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)
For Icing
- 2 cups powdered sugar, sifted
- 3 tablespoons milk or heavy cream
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the baking surface. Line a large cookie sheet with parchment paper and set aside to ensure an easy clean-up and non-stick surface for the cookies.
- Brown the butter. Place the unsalted butter in a medium saucepan over medium heat. Stir occasionally until melted. Continue stirring as it foams and crackles. After about 4-5 minutes, when the butter turns amber and aromatic with golden brown bits on the pan bottom, immediately remove from heat to prevent burning.
- Cool the browned butter. Pour the browned butter into a large bowl, scraping all the flavorful bits from the pan. Allow it to cool for about 20 minutes until it is just cool to the touch.
- Pulse the oats. Using a food processor, pulse the old fashioned oats until a mix of fine crumbs and some larger bits remains, creating a crunchy but not powdery texture. Set aside.
- Mix dry ingredients. In a medium bowl, whisk together all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening and spices.
- Combine sugars and browned butter. Once the browned butter is cooled, whisk in the light brown sugar and granulated sugar for about 1 minute until well combined and slightly creamy.
- Add eggs and flavorings. Whisk in the eggs and vanilla extract thoroughly to create a smooth batter, then stir in the molasses to enhance the cookie’s depth and richness.
- Incorporate dry ingredients and oats. Add the flour mixture and pulsed oats to the wet ingredients. Use a large spatula or wooden spoon to gently fold together until just combined. Avoid over-mixing to keep cookies tender.
- Chill the dough. Using a medium cookie scoop, portion dough into evenly sized balls onto the prepared cookie sheet. Cover the dough and chill overnight or at least 3 hours to help achieve the perfect chewy texture and prevent excessive spreading.
- Preheat oven and prep sheets. When ready to bake, preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper.
- Bake the cookies. Remove dough from refrigerator and place 2-3 inches apart on the prepared sheets. Bake one sheet at a time in the oven’s center for 8 to 10 minutes until edges are set and lightly golden but centers remain soft.
- Cool the cookies. Allow cookies to cool on the baking sheet for 5 to 10 minutes, then transfer carefully to a wire rack. Let cool completely before icing.
- Prepare the icing. In a medium bowl, whisk powdered sugar, milk or heavy cream, and vanilla extract until smooth and thick enough to coat but not run. Adjust consistency by adding powdered sugar if too thin.
- Ice the cookies. Dip the top of each cooled cookie into the icing, letting excess drip off before placing it back on the wire rack. Allow the icing to set for 2 to 3 hours until firm.
Notes
- Be careful not to over-brown the butter; stop when it reaches a golden amber color for the best flavor without bitterness.
- Chilling the dough overnight significantly improves texture and flavor development.
- If you don’t have a food processor, pulse oats in small batches or chop coarsely by hand for texture.
- The icing can be thickened by adding more powdered sugar, so add gradually to get the perfect density for dipping.
- Store iced cookies in an airtight container at room temperature for up to 3 days, or freeze un-iced dough for up to 3 months.
