Iced Browned Butter Oatmeal Cookies

Total Time Prep: 30 min. + chilling Bake: 10 min./batch
Yield 2 dozen
I elevated a classic oatmeal cookie recipe by browning the butter. The result: a rich, nutty flavor. —Elizabeth Tittle, Cleveland, Ohio

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

  1. Place butter in a small heavy saucepan. Cook over medium heat until golden brown, 5-7 minutes; cool slightly.
  2. In a large bowl combine oats, flour, baking soda, cinnamon and salt.
  3. Add sugars to browned butter; mix until smooth. Add eggs, honey and vanilla. Add dry ingredients to wet mixture until just combined.
  4. Scoop by tablespoonfuls onto parchment-lined baking sheets. Cover; chill 3 hours or overnight.
  5. Preheat the oven to 350°. Bake cookies, 2 inches apart on parchment-lined baking sheets, until edges are golden brown, 10-12 minutes.
  6. 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.
  7. For the icing, combine all ingredients. Dip tops of cookies into icing, let stand until set.

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