Christa Sinclair
December 5, 2024
Brown Butter Iced Oatmeal Cookies: A Cozy Classic
Let me introduce you to my latest cookie obsession:
Brown Butter Iced Oatmeal Cookies.
They’re a hug in cookie form—soft, crinkly, and chewy, with the kind of buttery, spiced flavor that feels like home.
Imagine the nostalgic joy of those store-bought iced oatmeal cookies from childhood—but elevated to something truly special.
These are the cookies you’ll be daydreaming about all season long.
Why You’ll Love These Cookies
I’ll just say it—these cookies are the coziest treat ever.
They’re not just pretty; they’re packed with flavor and perfect for any occasion.
Here’s why they’re about to become your new favorite:
The perfect texture:
Soft centers, chewy edges, and a sweet vanilla glaze that settles into every nook and cranny.
Warm, buttery flavor:
Browned butter adds a richness that’s unmatched, complemented by hints of cinnamon and nutmeg.
Simple to make:
A bowl, a whisk, and a little patience (thanks to the chilling time) are all you need.
Holiday-ready:
They make a stunning addition to any cookie swap or holiday gift box.
Whether you’re enjoying them by the fire or sending them off to loved ones, these cookies are the kind of treat that makes everything feel a little warmer.
How to Make Brown Butter Iced Oatmeal Cookies
Don’t let their beauty fool you—these cookies are surprisingly simple to make.
Follow these steps, and you’ll have the coziest cookies in no time.
Step-by-Step Instructions
Brown the butter:
Melt the butter over medium heat until it foams, then turns golden and nutty.
Set aside to cool for about 20 minutes.
Prep the oats:
Pulse old-fashioned oats in a food processor until you have a mix of fine crumbs and larger pieces.
Mix the wet ingredients:
Whisk the cooled brown butter with brown sugar and granulated sugar.
Add eggs, vanilla, and molasses, stirring until smooth.
Combine dry ingredients:
In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
Bring it all together:
Gently fold the dry ingredients and pulsed oats into the wet mixture.
Don’t overmix—just stir until combined.
Chill the dough:
Scoop the dough into uniform balls (a kitchen scale helps!) and chill for at least 3 hours or overnight.
Bake:
Preheat your oven to 350°F.
Bake cookies on a parchment-lined sheet for 9–10 minutes.
The edges should be set, but the centers will still look slightly underbaked.
Cool:
Let the cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack.
Glaze:
Dunk the tops of cooled cookies in a thick vanilla glaze.
Let the excess drip off, then set the cookies upright on a rack to dry for about 2 hours.
Tips for the Best Cookies
Pulse the oats:
This step creates the perfect texture for those signature craggy tops.
Don’t overbake:
Keep an eye on the oven.
The centers should still be soft when you pull them out—they’ll firm up as they cool.
Cool before glazing:
Patience is key!
Warm cookies will melt the glaze, so let them cool completely first.
How to Store
Good luck keeping these around—they disappear fast!
But if you do manage to save some:
At room temperature:
Store in an airtight container for up to 6 days.
They get even better on day two as the icing settles into the cookies.
In the freezer:
Freeze glazed or unglazed cookies for up to 3 months.
Wrap them in plastic wrap, then place in a freezer-safe bag.
Thaw at room temperature before enjoying.
The Cookie That Keeps Giving
Whether you’re baking them for yourself or sharing the love with family and friends, these Brown Butter Iced Oatmeal Cookies are sure to become a cherished tradition.
They’re buttery, spiced, and beautifully glazed—a reminder that the simplest joys often bring the most comfort.
Bake a batch, pour yourself a cup of tea, and savor the magic of these cookies.
Happy baking
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