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Brown Butter Iced Oatmeal Cookies

Brown Butter Iced Oatmeal Cookies
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Brown Butter Iced Oatmeal Cookies combine the rich, nutty flavor of browned butter with chewy oats and a sweet, smooth icing. Perfectly balanced in texture and flavor, these cookies offer warm caramel notes and a tender crumb, ideal for cozy gatherings, snacks, or gifts. Simple to make with pantry staples, they deliver a gourmet twist on a classic favorite.

Ingredients

Scale

Brown Butter Base

  • 1 cup (227g) unsalted butter

Dry Ingredients

  • 1 1/2 cups (135g) old-fashioned rolled oats
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Sugars and Flavorings

  • 3/4 cup (165g) packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract

Icing

  • 1 cup (120g) powdered sugar
  • 2 to 3 tablespoons milk or cream

Instructions

  1. Brown the Butter: In a saucepan over medium heat, melt 1 cup of unsalted butter. Cook, stirring frequently, until it turns golden brown with a fragrant, nutty aroma, taking care not to burn. Remove from heat and let cool slightly.
  2. Mix the Dry Ingredients: In a large bowl, whisk together 1 1/2 cups old-fashioned rolled oats, 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt to evenly distribute the leavening and spices.
  3. Combine Sugars and Butter: In a separate bowl, mix 3/4 cup packed brown sugar and 1/4 cup granulated sugar with the browned butter until smooth. Stir in 1 teaspoon vanilla extract for a fragrant base.
  4. Bring Wet and Dry Together: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the cookies tender.
  5. Scoop and Bake: Scoop cookie dough onto a parchment-lined baking sheet, spacing each about 1 inch apart. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes or until edges are golden.
  6. Prepare the Icing: While the cookies cool, whisk 1 cup powdered sugar with 2 to 3 tablespoons milk or cream until smooth and pourable. Adjust thickness as needed for easy drizzling.
  7. Ice the Cookies: Once cooled, drizzle the icing over the cookies with a spoon or piping bag. Allow to set before serving.

Notes

  • Watch the butter closely while browning to prevent burning.
  • Use old-fashioned rolled oats for better texture; quick oats are less ideal.
  • Refrigerate dough for 30 minutes to control spreading and enhance flavor.
  • Test bake one cookie first to optimize baking time and texture.
  • Adjust icing consistency by adding milk gradually to avoid runniness.
  • For a vegan option, use vegan butter and plant-based milk in the icing.
  • Optional mix-ins: nuts, dried fruits, or chocolate chips can be added.

Nutrition

Keywords: brown butter, oatmeal cookies, iced cookies, chewy cookies, homemade cookies, sweet treats, autumn cookies, easy cookie recipe

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