The only thing better than old fashioned iced oatmeal cookie is a BROWN BUTTER iced oatmeal cookie. These oatmeal cookies have a crunchy edge with a soft and chewy center and are finished off with a scrumptious vanilla glaze!
Iced Oatmeal Cookies
Few cookies are more nostalgic than these old fashioned iced oatmeal cookies. They’re soft, chewy, loaded with old fashioned oats and, of course, finished off a perfectly sweet glaze to really push them over the edge. These iced oatmeal cookies are total crowd pleaser, come together quickly, and stay soft for days!
What ingredients do you need to make iced oatmeal cookies?
I love cookies because they usually call for staple ingredients that you already have in your pantry. Meaning you can whip up cookies pretty much whenever you feel like it–even if it’s too late to go out to the store.
Butter
Granulated Sugar
Brown Sugar
Eggs
Salt
Vanilla Extract
All Purpose Flour
Baking Soda
Old Fashioned Oats
Cinnamon (optional)
Powdered Sugar
Milk
What kind of oats should you use to make brown butter iced oatmeal cookies?
I love baking with oats because they add an incredible flavor, heartiness and chew to your cookies, but not all oats are made equal. We usually prefer baking with old fashioned oats, which is what we recommend for these cookies. If you use quick oats for these iced oatmeal cookies your cookies will not spread as much and will be drier. I never recommend baking with steel cut oats because they are very fibrous and do not cookie down well!
How to store iced oatmeal cookies
Stale cookies make me sad. And I don’t want you to be sad–OBVIOUSLY. So I’ve rounded up my top tips for ensuring your cookies stay tasting fresh-from-the-oven even when they’re on day 3.
We almost always have leftover baked goods around the house (surprise, surprise), so I’ve kind of perfected the whole storing cookies thing. Here are my top tips to keep your cookies soft, chewy and fresh!
Under bake! Under baking your cookies slightly will give them a soft and gooey center that will stay softer over time than a cookie that already starts out slightly dry and over baked!
Let the cookies cool completely before storing. If you try to store the cookies when they are still warm they will create condensation in your container or bag and trap the water droplets there. I don’t know about you, but I don’t like a damp cookie.
Seal in an airtight container or bag. The less air around your cookies the better! If your container or bag is allowing air to circulate in your cookies will dry out faster. This is why I prefer to store cookies in a plastic bag or tupperware rather than foil or plastic wrapped on a plate!
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. Take butter off the heat and allow to cool for about a minute, or until no longer hot to the touch, before using.
Preheat the oven to 350°F and line a baking sheet with parchment paper
In a large mixing bowl combine the butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
Add the flour, salt and baking soda and beat until well mixed. Add the oats and mix until just combined and no streaks of flour remain.
Use a 1.5 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 12 minutes, or until the edges are just golden brown and the centers have puffed up but are still gooey.
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!
Frost the top of each oatmeal cookie, using an offset to spatula to scrape off any excess glaze. Allow the glaze to set before eating!
Notes
If brown butter isn’t your thing, you can just melt the butter instead! If you haven’t tried brown butter before, I recommend you try it at least once! It is delicious and really elevate the tastes of these cookies!
These cookies turned out SO good. Made them and my boyfriend said they may be his new favorite cookie. As someone who doesn’t bake super often, I felt like they were easy to make too which makes them perfect!
Unfortunately, these cookies spread out entirely upon baking. I measured all of my ingredients, and even chilled the dough after the first batch went flat. Don’t know where I went wrong.
Sometimes the butter needs to cool more before mixing it in, if it’s too warm when you mix it in it will separate from the cookie and just evaporate, that’s probably the reason they are spreading so much.
Try adding water content back into the recipe. For instance try adding in a tablespoon of milk or heavy cream. Also try browning half the butter and let this butter melt the other half. Also try refrigerating for at least 12-24 hours. I got most of these tips from Claire Saffitz Chocolate Chip recipe which you can almost use as a base for cookies with a similar brown sugar/ molasses content
Leave a comment and rate this recipe!
Best oatmeal cookies ever! Where would you add the optional cinnamon? In the dough or in the icing?
ooh I would do both!!
These cookies turned out SO good. Made them and my boyfriend said they may be his new favorite cookie. As someone who doesn’t bake super often, I felt like they were easy to make too which makes them perfect!
★★★★★
Unfortunately, these cookies spread out entirely upon baking. I measured all of my ingredients, and even chilled the dough after the first batch went flat. Don’t know where I went wrong.
Sometimes the butter needs to cool more before mixing it in, if it’s too warm when you mix it in it will separate from the cookie and just evaporate, that’s probably the reason they are spreading so much.
Try adding water content back into the recipe. For instance try adding in a tablespoon of milk or heavy cream. Also try browning half the butter and let this butter melt the other half. Also try refrigerating for at least 12-24 hours. I got most of these tips from Claire Saffitz Chocolate Chip recipe which you can almost use as a base for cookies with a similar brown sugar/ molasses content
okay these are so delicious make these immediately!! i almost ate the whole batch myself!
★★★★★
So happy you enjoyed these!
Yum alert! Brought these to a party and got the best reviews. So good. They all requested I make them again. TY!
★★★★★