Brown Butter Iced Oatmeal Cookies
Soft and chewy oatmeal cookies filled with cozy spices and rich brown butter flavor, topped with a smooth vanilla glaze. Perfect for gifting, holiday baking, or a sweet anytime treat.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 ¼ cups unsalted butter browned
- 2 cups old fashioned oats pulsed slightly
- 2 cups plus 4 tbsp all-purpose flour spooned and leveled
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 ½ teaspoons salt
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla
- 2 tablespoons molasses not blackstrap
- 2 cups powdered sugar sifted
- 3 tablespoons milk or heavy cream
- ¼ teaspoon vanilla for icing
Instructions
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Brown the butter in a saucepan over medium heat until golden and aromatic, about 5 to 7 minutes. Set aside to cool for 20 minutes.
- Pulse oats in food processor until coarsely ground. Set aside.
- In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, combine browned butter with both sugars. Beat until creamy.
- Add eggs one at a time, beating after each addition. Stir in vanilla and molasses.
- Gradually add dry ingredients and mix until just combined. Fold in pulsed oats.
- Scoop dough onto baking sheets, spacing 2 inches apart. Bake 10-12 minutes until edges are golden.
- Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
- Mix icing ingredients until thick and smooth. Dunk tops of cooled cookies into icing and let excess drip off.
- Place iced cookies on wire rack and let icing set for 2-3 hours before serving or storing.
Notes
Store cookies in airtight container at room temperature up to 5 days or freeze for up to 3 months. Allow icing to fully set before stacking or storing. For extra holiday flair, top with a sprinkle of cinnamon or try a maple glaze.