Brown Butter Iced Oatmeal Cookies: A Mother’s Copycat Recipe

👩‍🍳 Instructions

1. 1

   Brown the Butter: In a light-colored saucepan, melt 1 cup unsalted butter over medium heat. Swirl occasionally. It will foam, then the milk solids will turn golden brown and smell nutty (5-7 minutes). Immediately pour into a heatproof bowl to stop cooking. Let cool for 10-15 minutes.
2. 2

   Cream Sugars & Butter: Transfer cooled brown butter to a large mixing bowl. Add granulated sugar and light brown sugar. Beat on medium speed for 2-3 minutes until light and fluffy.
3. 3

   Add Wet Ingredients: Beat in the whole egg, then the egg yolk, one at a time, mixing well after each. Stir in 2 teaspoons vanilla extract.
4. 4

   Combine Dry Ingredients: In a separate bowl, whisk together flour, rolled oats, baking soda, cinnamon, nutmeg, and salt.
5. 5

   Mix Dough: Gradually add dry ingredients to wet, mixing on low speed until just combined. Do not overmix.
6. 6

   Chill Dough: Cover bowl and refrigerate dough for at least 30 minutes, or up to 2 hours.
7. 7

   Prepare for Baking: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop rounded tablespoons of dough onto sheets, spacing 2 inches apart.
8. 8

   Bake Cookies: Bake for 9-11 minutes, until edges are set and lightly golden, but centers are still slightly soft. Cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
9. 9

   Make Glaze: While cookies cool, whisk powdered sugar, 3-4 tablespoons milk, and 1 teaspoon vanilla extract in a small bowl until smooth and pourable. Adjust milk for desired consistency.
10. 10

    Glaze Cookies: Once cookies are completely cool, spoon or drizzle glaze over each. Let glaze set for 15-20 minutes before serving.