brown butter oatmeal cookies
soft and chewy brown butter oatmeal cookies with a brown butter glaze
baked in October 2020
yield: 18 cookies
prep time: 30 minutes
cook time: 10 minutes
difficulty level: medium
Ingredients
Cookies
- 1 cup (2 sticks) unsalted butter, browned to make 3/4 cup, melted
- 1 cup light or dark brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 2 cups old fashioned rolled oats
- 1 tsp baking soda
- 1 tsp salt
Glaze
- 1/2 cup (1 stick) unsalted butter, browned to make 1/4 cup, melted
- 1 and 1/2 cups confectioners’ sugar
- 3 Tablespoons milk
- 1/4 teaspoon pure vanilla extract
Directions
For the brown butter:
- Slice the butter up into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.)
- Melt the butter over medium heat, stirring constantly.
- Once melted, the butter will begin to foam. Keep stirring.
- After 5-8 minutes, the butter will begin browning – you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma.
- Once browned, immediately remove from heat and cool for 5 minutes.
For the cookies:
- In a medium bowl, whisk together the flour, oats, baking soda, and salt and set aside.
- In a large bowl, whisk together the cooled brown butter, brown sugar, eggs, and vanilla. It should be smooth and slightly thickened to a caramel color.
- Dump in the dry ingredients and fold the two together using a rubber spatula. Stop once the flour is fully absorbed (don’t over mix).
- Place the dough uncovered in the fridge for about 20 minutes.
- When the 20 minutes is almost up, preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Use a large scoop to make large 2oz cookies.
- Roll the dough into balls and place them a few inches apart on the baking sheet.
- Gently press them down to about 1/2 an inch thickness.
- Return the remaining dough to the fridge.
- Bake cookies for 10-12 minutes. They’re done when there’s a golden brown ring around the edges and the center is pale and puffed. They’ll look underdone in the center, but they will continue to bake and settle outside of the oven.
- Transfer to a baking rack to cool.
For the glaze:
- Whisk together the 1/4 cup of brown butter you reserved for the glaze, along with the remaining glaze ingredients until smooth.
- Dip the top of each cookie into the glaze.
Nutrition
- Total calories: 5,417
- Calories per cookie: 301
