These brown butter iced oatmeal cookies are chewy on the edges and soft in the middle. A delightful combination. Plus, they are not overly sweet with a hint of nutmeg and cinnamon. There are few cookies more nostalgic than these and the brown butter makes them even better than a classic old fashioned iced oatmeal cookie.
Want more cookie recipes? Try my brookie cookies or these brown butter oatmeal chocolate chip cookies.
Why you’ll love this brown butter iced oatmeal cookie recipe
- They are made with brown butter.
- Soft center and chewy edge.
- Bursting with flavor from brown sugar, nutmeg, cinnamon, and molasses.
- They are perfect for when craving only a few cookies.
- They will leave you feeling nostalgic.
- Yields 12 iced oatmeal cookies.
- You can easily freeze the dough and have cookies on hand whenever you want!
Ingredients needed
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Once butter begins to brown, remove from heat and pour into a mixing bowl. Set aside to cool for a few minutes.
- Mix in brown sugar and granulated sugar. Mix until combined. Add egg, egg yolk, vanilla extract, and molasses. Mix until combined.
- Add old fashioned oats to a high speed blender or food processor to get the oats to the perfect consistency.
- Add salt, baking soda, cinnamon, nutmeg, pulsed oats, and flour. Mix until just combined. Be careful not to over mix. Scoop out 12 cookies. Chill for 3-4 hours.
- Preheat oven to 350° F. Line a baking sheet with parchment paper. Bake for 12-14 minutes. Cool completely before dipping in icing.
- Prepare icing by adding all ingredients to a mixing bowl. Mix to combine. Lightly dip the very tops of each cookie in the icing and allow excess to fall back into the bowl.
Frequently asked questions
Why didn’t my cookies spread?
If your cookies didn’t spread, you probably added too much flour. If you don’t have a kitchen scale, you can use the scoop and level method. Even an extra tablespoon of flour will make a huge difference!
Do I have to pulse the oats?
Yes. It helps create the perfect texture in this cookie. It makes all the difference!
Why are my cookies not soft?
If your cookies aren’t soft, chances are you over baked them. Even an extra minute will make a big difference. When you pull them out, the center will look soft, but they will set as they cool on the baking sheet.
What cookie scoop do you use?
My favorite is a 3 tablespoon cookie scoop. I like this one here.
Can I use quick or steel cut oats instead?
I highly suggest sticking with old fashioned oats. Quick oats will result in a drier cookie and it won’t spread as much. Steel cut oats are usually never a good idea in baking. Old fashioned oats will deliver the best result in these cookies.
How do I make perfect brown butter?
Heat a light-colored pan over medium heat. Cut your butter into equal pieces so it melts evenly. Place the butter in the pan. Use a silicone spatula to stir the butter around as it begins to melt. Once it’s melted, it will begin to foam and make tiny popping sounds. Turn the heat down to medium-low. Do not stop stirring the entire time. The foam will begin to subside and you’ll notice the butter start to brown. Continue to stir until it’s reached a golden brown color and you see dark flecks in the pan. It should smell intensely rich and nutty. Turn the heat down to low near the end if your butter hasn’t gotten quite golden enough. Browning butter is quick so be careful it doesn’t burn.
Tips for the best brown butter iced oatmeal cookies
- Be extra careful not to over bake them. The centers should look very soft and puffy when you take them out of the oven, but they will continue to bake as they cool on the pan.
- Do not over mix the batter. Over mixing can lead to a tough cookie. Only mix until the flour is no longer visible.
- Completely cool the cookie before dipping it into the icing. If you dip the cookie while it’s still too warm, the icing will melt off.
- I recommend using old fashioned oats in this recipe. Quick oats will result in a drier cookie.
Storing and freezing instructions
These cookies are best fresh, but can be kept in an air tight container up to a week.
To freeze the cookie dough, roll the dough into balls and place them on a plate and set in the refrigerator for 15 minutes. Then transfer them to a freezer safe ziploc bag and freeze for up to 3 months. Remember to label the dough with what it is, the date you made the batch, and the baking time as well. Add an additional 1-2 minutes onto the baking time when baking frozen dough.
DID YOU MAKE THIS RECIPE? ❤️
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Brown Butter Iced Oatmeal Cookies
- Total Time: 52 minutes
- Yield: 12 cookies 1x
Description
These brown butter iced oatmeal cookies are chewy on the edges and soft in the middle. A delightful combination. Plus, they are not overly sweet with a hint of nutmeg and cinnamon.
Ingredients
For the cookie
- 1/2 cup (114g) unsalted butter (browned)
- 1/3 cup (68g) light brown sugar
- 1/4 cup + 2 tablespoons (83g) granulated sugar
- 1 large egg + 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
- 1 tablespoon (20g) molasses (not blackstrap)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/3 cup + 1 tablespoon (50g) all-purpose flour
- 1 & 1/4 cups (128g) old fashioned oats
For the icing
- 1 cup (125g) powdered sugar
- 1 tablespoon milk or heavy cream
- 1/2 teaspoon vanilla bean paste
Instructions
For the cookie
- Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Once butter begins to brown, remove from heat and pour into a mixing bowl. Set aside to cool for a few minutes.
- Mix in brown sugar and granulated sugar. Mix until combined. Add egg, egg yolk, vanilla extract, and molasses. Mix until combined.
- Add old fashioned oats to a high speed blender or food processor to get the oats to the perfect consistency. Pulse at least for a minute on high speed.
- Add salt, baking soda, cinnamon, nutmeg, pulsed oats, and flour. Mix until just combined. Be careful not to over mix. Scoop out 12 cookies. Chill for 3-4 hours.
- Preheat oven to 350° F. Line a baking sheet with parchment paper. Bake for 12-14 minutes. Cool completely before dipping in icing. At least 30-45 minutes.
For the icing
- Add all ingredients to a mixing bowl. Mix to combine. Lightly dip the very tops of each cookie in the icing and allow excess to fall back into the bowl. Allow the cookies to set for a few hours before storing.
Notes
As soon as the cookies come out of the oven I like to give them a scoot with a cookie cutter to make them into a perfectly round cookie.
If your icing is too thick, add an additional 1/2 tablespoon (or more) of milk or heavy cream.
- Prep Time: 40 minutes
- Bake Time: 12
- Category: Dessert
- Cuisine: American
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