Brown Butter Iced Oatmeal Cookies

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.

There’s something about an iced oatmeal cookie that instantly takes me back to being a kid, digging through a package of them and always saving the ones with the most icing for last. I wanted to recreate that same nostalgic flavor, but with a little more depth, which is exactly where the brown butter comes in. It adds this warm, toasty richness that makes the whole cookie taste more complex, while the hint of nutmeg and cinnamon keeps things cozy without ever tipping into overly sweet territory.

There are few cookies more nostalgic than these and the brown butter makes them even better than a classic old fashioned iced oatmeal cookie. That chewy edge and soft center combination is exactly what an oatmeal cookie should be, and once you add that simple, sweet icing on top, it turns into something that feels equal parts childhood memory and elevated bakery treat. Whether you’re making these for a fall afternoon, a cozy weekend, or just because you’re craving something that feels a little like home, these are the cookies to reach for.

Iced oatmeal cookie dough on a baking sheet

Pin This Recipe For Later

Ingredients

1/2 cup unsalted butter
1/3 cup light brown sugar
1/4 cup + 2 tablespoons granulated sugar
1 large egg + 1 large egg yolk
1 teaspoon vanilla extract
1 tablespoon molasses
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/2 teaspoon ground cinnamon
1/3 cup + 1 tablespoon all-purpose flour
1 & 1/4 cups old-fashioned oats
1 cup powdered sugar
1 tablespoon milk or heavy cream
1/2 teaspoon vanilla bean paste

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.

4 step by step instructions of iced oatmeal cookies on a pink backdrop

Tyler, author of Schmidty Bakes, cooking in kitchen.

Why you’ll love these brown butter iced oatmeal cookies

Made with brown butter – adds a rich, nutty depth you won’t find in a classic iced oatmeal cookie.
Soft center, chewy edge – the perfect texture combo in every bite.
Bursting with warm flavor – brown sugar, nutmeg, cinnamon, and molasses come together for that cozy, spiced flavor.
Full of nostalgia – that classic iced oatmeal cookie flavor everyone remembers, but elevated.
Yields 12 cookies – a small batch that’s easy to bake through without waste.
Freezer-friendly – freeze the dough ahead of time and bake fresh cookies whenever the craving hits.

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

Don’t over-bake – The centers should still look soft and puffy when you pull them from the oven. They’ll continue baking on the hot pan as they cool, so resist the urge to leave them in longer.
Avoid over-mixing the batter – Mix only until the flour disappears into the dough. Over-mixing can lead to a tougher cookie instead of that soft, tender texture you want.
Let cookies cool completely before icing – If the cookies are even slightly warm when you dip them, the icing will melt right off. Patience here is key for that perfect icing set.
Stick with old fashioned oats – Quick oats will leave you with a drier cookie, so old fashioned oats are the way to go for the best chewy texture.

Storing and freezing instructions

Storing

These cookies are best fresh, but can be kept in an air tight container up to a week.

Freezing

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.

If you love cookies, try these recipes next!

Did you make this?

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!

Rate Recipes