Oatmeal brown sugar cookies (oats, milk, butter, wheat)
Yield:
12 cookies
Prep Time:
10 minutes
Cook Time:
10 minutes
Additional Time:
20 minutes
Total Time:
40 minutes
A delightful combination of oats and brown sugar.
Ingredients
- 1 stick (1/2 cup) salted butter
- 1/2 cup + 2 Tbsp. dark brown sugar
- 1 large egg, room temperature
- 1 1/2 tsp. vanilla
- 1 cup all-purpose flour
- 3/4 cup + 2 Tbsp. old fashioned rolled oats
- 1/2 tsp. baking soda
- 1/2 Tbsp. espresso powder
- 1/4 tsp. cinnamon
- 1/8 tsp. kosher salt
- Frosting
- 1 1/2 tsp. reserved brown butter
- 1/2 cup powdered sugar
- 1/2 tsp. vanilla extract
- 1/4 tsp. espresso powder
- 1-1 1/2 Tbsp. milk
Notes
- Brown the butter by melting it in a medium saucepan over medium heat.
- Once melted, whisk constantly as the butter crackles and foams.
- After a few minutes, the butter will turn a golden amber color and smell nutty.
- Remove from heat immediately and transfer to the bowl of an electric mixer, scraping in all the browned bits.
- Let cool for 5 to 10 minutes.
- Remove 1 1/2 tsp. of the brown butter and place it in a medium bowl for the icing.
- Set aside for later use.
- Add the brown sugar to the bowl with the remaining brown butter.
- Using the paddle attachment, mix on medium speed until well combined, about 1 minute.
- Add the egg and vanilla bean paste and mix on medium speed until smooth and caramel-like, about 1 minute.
- In a separate medium bowl, whisk together the flour, oats, baking soda, espresso powder, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and mix on medium-low speed until just combined.
- Cover and chill dough for 15-30 minutes.
- Preheat the oven to 350 degrees F.
- Line a large baking sheet with parchment paper.
- Use a medium cookie scoop to portion about 1 1/2 Tbsp. of dough per cookie.
- Place dough onto the baking sheet, leaving at least 2 inches between cookies.
- Bake for 9-10 minutes, until the edges are just lightly golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the icing once cookies are cool.
- Warm the reserved brown butter if needed until melted.
- Add powdered sugar, espresso powder, vanilla extract, and 1 Tbsp. milk.
- Whisk until smooth, adding more milk 1/2 tsp. at a time until thick but pourable.
- Dip each cookie very lightly into the icing.
- Return cookies to a wire rack or parchment paper and allow icing to set.
