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.
Ingredients
For the cookie
- 1/2 cup unsalted butter (browned)
- 1/3 cup light brown sugar
- 1/4 cup + 2 tablespoons granulated sugar
- 1 large egg + 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
- 1 tablespoon molasses (not blackstrap)
- 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
For the icing
- 1 cup 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.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.