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Brown Butter Iced Oatmeal Cookies Recipe

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4.3 from 60 reviews

These Brown Butter Iced Oatmeal Cookies are a delightful twist on classic oatmeal cookies, featuring rich, nutty browned butter and warm spices like cinnamon and nutmeg. The cookies are chewy with a slightly crisp edge, enhanced by a smooth vanilla powdered sugar icing. Perfect for those who love deeply flavored, comforting baked treats.

  • Total Time: 25 minutes plus chilling time (at least 3 hours or overnight)
  • Yield: 24 cookies

Ingredients

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
  • 2 tablespoons molasses (not blackstrap)

Icing

  • 2 cups powdered sugar, sifted
  • 3 tablespoons milk or heavy cream
  • 1/4 teaspoon vanilla

Instructions

  1. Prepare the Baking Sheet: Line a large cookie sheet with parchment paper and set aside for the baking process.
  2. Brown the Butter: Place the butter in a medium saucepan over medium heat. Stir occasionally until melted. Continue stirring as the butter foams and crackles; after about 4-5 minutes, golden brown bits will form, and the butter will be aromatic and amber colored. Avoid over-browning. Pour the browned butter into a large bowl, scraping all the brown bits from the pan, and set aside to cool for 20 minutes.
  3. Pulse the Oats: While the butter cools, pulse the oats in a food processor until they form a mix of fine crumbs and larger bits. Set aside.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  5. Combine Sugars and Butter: Once the browned butter is cool to the touch, add the light brown sugar and granulated sugar. Whisk for about 1 minute until well combined.
  6. Add Eggs and Flavors: Whisk in the eggs and vanilla extract until fully incorporated. Stir in the molasses until evenly distributed.
  7. Incorporate Dry Ingredients and Oats: Add the dry flour mixture and pulsed oats to the wet ingredients. Use a large spatula or wooden spoon to gently fold the mixture together, being careful not to overmix.
  8. Scoop and Chill Dough: Using a medium cookie scoop, portion uniform scoops of dough onto the prepared cookie sheet. Cover and chill the dough overnight or for at least 3 hours to allow the flavors to meld and the dough to firm up.
  9. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  10. Bake Cookies: Remove dough from refrigerator and transfer dough balls onto prepared baking sheets, spacing them 2 to 3 inches apart. Bake one sheet at a time in the center of the oven for 8 to 10 minutes, until edges are set and lightly golden. Avoid overbaking to keep the cookies chewy.
  11. Cool Cookies: Remove from oven and let cookies cool on the baking sheet for 5 to 10 minutes. Carefully transfer to a wire rack and cool completely before adding icing.
  12. Prepare Icing: In a bowl, whisk together the sifted powdered sugar, milk or heavy cream, and vanilla extract until smooth and pourable.
  13. Ice the Cookies: Once cookies are completely cool, drizzle or spread the vanilla icing over the tops. Allow icing to set before serving or storing.

Notes

  • Do not brown the butter too dark; it should be golden and aromatic for best flavor.
  • Chilling the dough enhances flavor and texture, making the cookies chewier and better shaped.
  • Use parchment paper on baking sheets to prevent sticking and ensure even baking.
  • Be careful not to overbake; cookies should be soft and chewy rather than crisp.
  • For a dairy-free version, substitute butter with vegan butter and use plant-based milk for icing.
  • Molasses provides depth of flavor but avoid blackstrap molasses as it can be bitter.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/brown-butter-iced-oatmeal-cookies-recipe/