I elevated a classic oatmeal cookie recipe by browning the butter. The result: a rich, nutty flavor. —Elizabeth Tittle, Cleveland, Ohio
We’re counting down the top Christmas cookies—here’s one of them! To join the countdown and for more festive fun, sign up for our Holiday newsletter.
Ingredients
- 1-1/4 cups unsalted butter
- 2 cups old-fashioned oats, pulsed in food processor to be a mix of fine and large crumbs
- 2 cups plus 2 tablespoons all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 cup sugar
- 1 cup packed brown sugar
- 2 large eggs, room temperature
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- icing:
- 2 cups confectioners' sugar
- 4 to 6 tablespoons whole milk
- 1 vanilla bean, scraped or 1 teaspoon vanilla bean paste
Directions
- Place butter in a small heavy saucepan. Cook over medium heat until golden brown, 5-7 minutes; cool slightly.
- In a large bowl combine oats, flour, baking soda, cinnamon and salt.
- Add sugars to browned butter; mix until smooth. Add eggs, honey and vanilla. Add dry ingredients to wet mixture until just combined.
- Scoop by tablespoonfuls onto parchment-lined baking sheets. Cover; chill 3 hours or overnight.
- Preheat the oven to 350°. Bake cookies, 2 inches apart on parchment-lined baking sheets, until edges are golden brown, 10-12 minutes.
- Place a circle cookie cutter just larger than the baked cookies, around the hot cookies, swirl to create uniform edges. Allow cookies to cool on baking sheets for 5 minutes before removing to wire racks to cool completely.
- For the icing, combine all ingredients. Dip tops of cookies into icing, let stand until set.
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