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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 the hearty chew of old-fashioned oats, finished with a smooth, creamy icing glaze. These cookies offer the perfect balance of soft and chewy textures, enhanced by warm spices and a luscious sweet topping, making them an ideal treat for any occasion.

Ingredients

Scale

Brown Butter

  • 1 cup (2 sticks) unsalted butter

Dry Ingredients

  • 1 1/2 cups old-fashioned rolled oats
  • 1 1/4 cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon

Wet Ingredients

  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Icing

  • 1 cup powdered sugar
  • 1–2 tablespoons milk or cream (adjust for desired consistency)

Optional Add-Ins

  • 1/2 cup raisins, cranberries, or chopped dried apricots
  • 1/2 cup toasted walnuts, pecans, or almonds
  • Pinch of ground nutmeg or ginger for extra spice
  • Dark or white chocolate for drizzling

Instructions

  1. Brown the Butter: Melt the unsalted butter over medium heat in a light-colored pan. Stir frequently as it foams and the solids turn a deep golden brown, releasing a nutty aroma. Remove from heat immediately and allow to cool slightly.
  2. Mix Wet Ingredients: In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until fully combined. Beat in the egg and vanilla extract until the mixture is smooth and creamy.
  3. Combine Dry Ingredients: In a separate bowl, sift or whisk together the flour (or gluten-free blend), baking soda, salt, and ground cinnamon. Gradually add this dry mixture to the wet ingredients, stirring gently to combine without overmixing.
  4. Stir in Oats and Optional Add-Ins: Fold in the old-fashioned rolled oats evenly throughout the dough. If using any nuts or dried fruit, fold them in at this stage along with any additional spices like nutmeg or ginger.
  5. Bake: Preheat oven to 350°F (175°C). Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet, spacing about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly browned but the centers remain soft.
  6. Prepare the Icing: While cookies cool, mix powdered sugar with 1 to 2 tablespoons of milk or cream until smooth yet thick enough to coat the back of a spoon. Adjust liquid as needed.
  7. Ice the Cookies: Once cookies are completely cooled, drizzle or spread the icing evenly over each cookie. Allow the icing to set before serving.

Notes

  • Keep a close watch while browning butter—avoid burning to prevent bitterness.
  • Measure flour using the spoon-and-level method for lighter cookies.
  • Remove cookies from oven as soon as edges brown for ideal chewy texture.
  • For thicker cookies, chill the dough in the refrigerator for 30 minutes before baking.
  • Add milk gradually to powdered sugar to achieve the perfect icing consistency.

Nutrition

Keywords: brown butter, oatmeal cookies, iced cookies, chewy cookies, dessert, baking, gluten free option, brown sugar cookies, cinnamon cookies

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