Soft Iced Oatmeal Cookies
A nostalgic, chewy oatmeal cookie with browned butter and a sweet vanilla glaze.
Ingredients
- The Cookie Dough
- 14 tbsp unsalted butter
- 1 ¾ cup + 1 tbsp old-fashioned rolled oats
- 1 cup light brown sugar packed
- ¼ cup + 1 tbsp + 2 tsp granulated sugar
- 1 large egg room temperature
- 2 tsp vanilla extract
- 1 tbsp + 1 tsp unsulphered molasses
- 1 cup + 1 tbsp + 2 tsp all-purpose flour
- 1 tsp baking soda
- 1 tsp fine sea salt
- 1 ¼ tsp ground cinnamon
- ½ tsp ground nutmeg
- The Vanilla Icing
- 1 ½ cups powdered sugar
- 2 tbsp whole milk
- 1 tsp vanilla extract
Instructions
- Cook the unsalted butter in a stainless steel pan over medium heat until brown bits form and it smells nutty. Scrape into a bowl and cool to room temperature.
- Pulse the rolled oats in a food processor or blender until it becomes a mix of fine oat flour and small whole oat pieces.
- Whisk the cooled browned butter with the light brown sugar and granulated sugar for one minute until well combined.
- Incorporate the egg, vanilla extract, and molasses into the butter mixture, whisking until smooth.
- Gently fold in the prepared oats, flour, baking soda, salt, cinnamon, and nutmeg using a rubber spatula until just combined.
- Scoop the dough into two-tablespoon balls and place on a parchment-lined tray; freeze for at least 3-4 hours or overnight.
- Preheat the oven to 350°F (180°C) and bake the frozen dough balls on lined sheets for 10-12 minutes until edges are golden.
- Allow the cookies to cool completely on the baking sheet to ensure they are firm enough for glazing.
- Whisk powdered sugar, milk, and vanilla in a small bowl to create a thick, smooth icing.
- Quickly and lightly dip the tops of the cooled cookies into the glaze and let them set for 1-2 hours until firm.
Notes
• Measure Accurately: Use a kitchen scale or the spoon-and-level method for flour to avoid dry cookies.
• Temperature Check: Ensure the browned butter is room temperature before mixing to prevent the dough from becoming too greasy.
• The Dip: Only dip the very tops of the cookies quickly to achieve the traditional crackled icing look.
• Chilling: Do not skip the freezer time; this prevents the cookies from spreading too thin in the oven.
• Temperature Check: Ensure the browned butter is room temperature before mixing to prevent the dough from becoming too greasy.
• The Dip: Only dip the very tops of the cookies quickly to achieve the traditional crackled icing look.
• Chilling: Do not skip the freezer time; this prevents the cookies from spreading too thin in the oven.