Brown Butter Iced Oatmeal Cookies

Cookies
October 4, 2022
Cookies
October 4, 2022

Brown Butter Iced Oatmeal Cookies

  • Prep time: 15 min
  • Cook time: 12 min
  • Total time: 45 min

The only thing better than old fashioned iced oatmeal cookie is a BROWN BUTTER iced oatmeal cookie. These oatmeal cookies have

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Brown Butter Iced Oatmeal Cookies

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

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!

iced oatmeal cookies on parchment paper

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

soft and chewy iced oatmeal cookies

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!

iced oatmeal cookie with a bite taken out

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!

iced oatmeal cookiew

Happy baking. my friends!

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Brown Butter Iced Oatmeal Cookies

4.8 from 6 reviews

These old fashioned iced oatmeal cookies have crisp edge, soft and gooey center and are finished off with a dreamy vanilla glaze!

These old fashioned iced oatmeal cookies have crisp edge, soft and gooey center and are finished off with a dreamy vanilla glaze!

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 45 minutes
  • Yield: 16 cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 45 minutes
  • Yield: 16 cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
Units:
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 45 minutes
  • Yield: 16 cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american

Ingredients

for the 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 cup 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

Instructions

  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. Take butter off the heat and allow to cool for about a minute, or until no longer hot to the touch, before using.
  2. Preheat the oven to 350°F and line a baking sheet with parchment paper
  3. 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.
  4. 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.
  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. Bake for 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, using an offset to spatula to scrape off any excess glaze. Allow the glaze to set before eating!

Notes

  1. 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!

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Recipe rating

  1. Yum alert! Brought these to a party and got the best reviews. So good. They all requested I make them again. TY!

  2. These are the best oatmeal cookies ever! The icing is perfect. The brown butter is what sends this over the top!

  3. My cookies spread out and were completely flat and oily on the bottom, not sure what I did wrong? I’d love to troubleshoot and try again because the flavor and texture is fantastic!

    • Hi Liz! Its possible you under meausured your flour a little or underbrowned your butter so not enough liquid evaporated off! If you find your cookies are spreading too much you can add 2 more Tablespoons of flour or refrigerate the dough for an hour before baking off!

  4. I Never thought I’d say this, but these were actually a little too sweet for me. They’re good, but needed something. I think some pumpkin purée would help, or melted chocolate drizzle instead of the icing.

  5. These cookies came out flat. The dough was too moist. With the second half of the batch I added more flour and oatmeal. Queried if they needed both of those and possibly more baking soda.

    • Hi Jean! These cookies are a flatter cookie as you can see in the photos they’re relatively thin with a crackly top! If you like thicker cookies you can add more flour + oatmeal as you said and chilly our dough for a few hours prior to baking!