Oatmeal Cookies with Brown Butter Icing
Elevate your cookie game with these irresistible Oatmeal Cookies with Brown Butter Icing! Packed with hearty rolled oats and warm hints of cinnamon, these cookies strike the perfect balance between chewy and crisp. The star of the show is the luscious brown butter, which adds a rich, nutty depth to both the dough and the silky icing that crowns each cookie. Easy to make in under 45 minutes, these treats are ideal for everything from holiday cookie swaps to everyday indulgence. The final touch of the sweet, velvety icing makes them a standout dessert your family and friends will adore. Whether served with a glass of milk or a steaming cup of coffee, these oatmeal cookies are an unforgettable way to satisfy your sweet tooth!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 cups rolled oats
- 1 cup powdered sugar
- 2 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a small saucepan, melt the butter over medium heat. Cook, stirring occasionally, until the butter turns golden brown and develops a nutty aroma, about 5-6 minutes. Pour 3/4 cup of the browned butter into a mixing bowl and reserve 1/4 cup for the icing.
Add the granulated sugar and brown sugar to the browned butter in the mixing bowl. Beat until well combined and slightly creamy.
Mix in the eggs, one at a time, followed by the vanilla extract, until the mixture is smooth.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined.
Fold in the rolled oats until evenly distributed in the dough.
Using a tablespoon-sized scoop, drop portions of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear just set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
To make the brown butter icing, combine the reserved 1/4 cup of browned butter, powdered sugar, and heavy cream in a small bowl. Whisk until smooth and spreadable. Add a little more cream, 1 teaspoon at a time, if the icing is too thick.
Once the cookies are completely cool, drizzle or spread the icing over the tops. Allow the icing to set for about 30 minutes before serving.
Nutrition Facts
Calories |
4295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.6 g | 173% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 2673 mg | 116% | |
| Total Carbohydrate | 719.6 g | 262% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 411.9 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 429 mg | 33% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 1681 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
