Iced Oatmeal Cookies
There's something truly exceptional about a BROWN BUTTER iced oatmeal cookie, surpassing even the charm of the classic old-fashioned version. These cookies boast a delightful contrast of a crispy exterior and a soft, chewy center, complemented perfectly by a delectable vanilla glaze.
Enjoy!
xoxo
SiLLibake
Iced Oatmeal Cookies
Iced Oatmeal Cookies are a pure delight in every bite!
Iced Oatmeal Cookies
Few cookies evoke nostalgia quite like the classic old-fashioned iced oatmeal cookies. They're characterized by their soft, chewy texture, abundant old-fashioned oats, and a delectable sweet glaze that takes them to the next level. These crowd-pleasing treats come together quickly and maintain their softness for days!
Ingredients for Iced Oatmeal Cookies:
Cookies are a joy because they typically require common pantry staples, enabling you to whip up a batch whenever the craving strikes, even if a trip to the store isn't feasible.
Butter
Granulated Sugar
Brown Sugar
Eggs
Salt
Vanilla Extract
All-Purpose Flour
Baking Soda
Old-Fashioned Oats
Cinnamon (optional)
Powdered Sugar
Milk
Choosing the Right Oats for Brown Butter Iced Oatmeal Cookies:
Opting for the right oats is crucial when baking, and for these cookies, we recommend old-fashioned oats. Using quick oats may result in less spreading and a drier texture. Avoid steel-cut oats as they are fibrous and do not lend themselves well to cookie recipes.
Storing Iced Oatmeal Cookies:
Stale cookies are a disappointment, so here are some tips to ensure your cookies remain irresistibly fresh, maintaining that just-baked flavor even on day three.
1. Under bake slightly to achieve a soft, gooey center that retains its softness over time.
2. Allow the cookies to cool completely before storing to prevent condensation.
3. Seal in an airtight container or bag to minimize exposure to air, preventing the cookies from drying out. Plastic bags or Tupperware are preferable over foil or plastic wrap on a plate.
These old-fashioned iced oatmeal cookies feature a crispy edge, a soft and gooey center, and are perfectly adorned with a heavenly vanilla glaze!
Ingredients:
Yield 16 Cookies
Prep 15 mins
Cook 12 min
Chill 1 hr
Total 1 hr 30 min
Ingredients for The Iced Oatmeal Cookies:
3/4 cup unsalted butter, browned and cooled
3/4 cup light brown sugar
1/4 cup granulated sugar
1 egg + 1 egg yolk, room temperature
2 teaspoons vanilla extract
1 1/4 cups all purpose flour
1 cup old fashioned oats
1/2 teaspoon baking soda
1/2 teaspoon salt
For The Icing
1 1/3 cups powdered sugar
2 Tablespoons milk
1 teaspoon vanilla extract
pinch of salt
Directions:
1. Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Make sure you only brown the butter lightly. When butter browns the liquid evaporates off which can dry out your dough. As soon as the butter starts to turn brown and smell nutty, take it off the heat to prevent any more liquid from escaping. Pour in into a large mixing bowl and allow to cool until no longer hot to the touch (5-7 min) before using
2. Preheat the oven to 350°F and line a baking sheet with parchment paper
3. In the large mixing bowl with the butter, add brown sugar, and white sugar. Whisk until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well (1-2 min)
4. Switch to a wooden spoon and add the flour, salt and baking soda and mix until you see just a few streaks of flour. Add the oats and mix until just combined and no streaks of flour remain.
5. Use a 1.5 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Chill in the fridge for 1 hr before baking. When ready,bake for 10-12 minutes, or until the edges are just golden brown and the centers have puffed up but are still gooey.
6. Transfer the cookies to a cooling rack to cool. While the cookies cool, make the icing. Combine all the ingredients for the frosting in a microwave safe bowl. Mix until smooth. Microwave the icing for 30 seconds–this will help thin it out and help it harden once it cools!
7. Frost the top of each oatmeal cookie by dipping the tops of each cookie in the frosting, place on a wire rack and sheet pan (to catch the drippings) Allow the glaze to set before eating!
NOTES
If brown butter isn't to your liking, an alternative is to simply melt the butter! If you haven't experienced the rich, nutty flavor of brown butter yet, I encourage you to give it a try at least once. It takes these cookies to another level!
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