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Brown Butter Iced Oatmeal Cookies Recipe

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These brown butter iced oatmeal cookies are soft, chewy, and warmly spiced, inspired by classic Mother’s iced oatmeal cookies. They feature a rich brown butter flavor, hearty oats, warm cinnamon and nutmeg, and are finished with a sweet vanilla glaze.

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

  1. Prepare the cookie sheet: Line a large cookie sheet with parchment paper and set aside.
  2. Brown the butter: Place the butter in a medium saucepan over medium heat. Stir occasionally as the butter melts and continues to foam and crackle. Watch carefully for around 4-5 minutes until you see golden brown bits at the bottom of the pan and the butter has an amber color and nutty aroma. Avoid letting the butter become too dark. Immediately pour into a large bowl, scraping the pan to include all browned bits. Let cool for 20 minutes.
  3. Process the oats: While the butter cools, pulse the old fashioned oats in a food processor until a mixture of fine crumbs and small bits is achieved. Set aside.
  4. Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
  5. Combine sugars and butter: Once the browned butter is cool to the touch, whisk in the light brown sugar and granulated sugar until smooth, about 1 minute.
  6. Add eggs and flavorings: Whisk in the eggs and vanilla extract until well combined. Stir in the molasses until fully incorporated.
  7. Combine wet and dry: Fold in the dry ingredient mixture and pulsed oats using a large spatula or wooden spoon. Mix until just combined without overmixing.
  8. Chill the dough: Using a medium cookie scoop, divide the dough into uniform scoops onto the prepared cookie sheet. Cover and refrigerate for at least 3 hours or overnight for best results.
  9. Preheat oven: When ready to bake, preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  10. Bake the cookies: Remove dough from refrigerator and place dough balls on the lined baking sheets, spacing them 2 to 3 inches apart to allow spreading. Bake one sheet at a time in the center of the oven for 8 to 10 minutes until edges are set and golden brown. Avoid overbaking to maintain a soft, chewy texture.
  11. Cool the cookies: Let the cookies cool on the baking sheet for 5 to 10 minutes before transferring them carefully to a wire rack to cool completely.
  12. Prepare the icing: In a medium bowl, whisk together powdered sugar, milk or heavy cream, and vanilla extract until smooth and thick. Adjust consistency by adding more powdered sugar if too thin.
  13. Ice the cookies: Dip the top of each cooled cookie into the icing, allowing excess to drip off before placing the cookies on a wire rack to set. Let the icing set for 2 to 3 hours before serving or storing.

Notes

  • Prep time does not include chilling time; chilling for at least 3 hours or overnight is recommended for best texture.
  • Store cookies tightly covered at room temperature for up to 5 days. Place parchment or wax paper between layers to prevent sticking after icing has fully set.
  • Cookies may be frozen after baking. Defrost at room temperature before serving to maintain texture and flavor.

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