Old Fashioned Iced Brown Butter Oatmeal Cookies

Old Fashioned Iced Brown Butter Oatmeal Cookies takes roughly 30 minutes from beginning to end. Watching your figure? This lacto ovo vegetarian recipe has 206 calories, 3g of protein, and 9g of fat per serving. For 25 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 24. Several people made this recipe, and 117 would say it hit the spot. This recipe from Ambitious Kitchen requires whole wheat pastry flour, brown sugar, cinnamon, and powdered sugar. It works well as a very budget friendly dessert. Overall, this recipe earns a not so amazing spoonacular score of 22%. Users who liked this recipe also liked Old Fashioned Iced Oatmeal Cookies, Old-Fashioned Iced Oatmeal Cookies, and Old Fashioned Iced Oatmeal Cookies.

Servings: 24

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.Melt butter in a medium skillet or pan over medium heat. After a few minutes, the butter will begin to crackle and then foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty almost hazelnut-like aroma. Immediately transfer the butter to a bowl to prevent burning but make sure you scrape all the yummy brown bits from the pan; this is where the flavor is! Set brown butter aside to cool for 5 minutes.With an electric mixer, mix the brown butter and sugars until well combined, about 1 minute. Beat in the egg and vanilla until smooth and creamy, about 1 minute. Add the dry ingredients: flour, oats, baking soda, cinnamon, cloves and salt; beat on low speed until just combined.Use a medium cookie scoop or your hands to grab about 1 large teasing tablespoon of dough. Drop on prepared cookie sheet, leaving at least 2 inches of space between each cookie. Bake for 10-13 minutes or until golden brown on the edges. Allow cookies to cool on the cookie sheet for a few minutes before transferring to a wire rack to finish cooling.When cookies are baking, you can make the icing: Add powdered sugar, vanilla extract and milk to a medium bowl and mix until smooth and no visible lumps. Once cookies have cooled a bit, spoon two teaspoonfuls of icing onto each cookie and spread out a little, then return to wire rack to let the icing harden. Makes about 2 dozen cookies (24).

 

Step by step:

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.Melt butter in a medium skillet or pan over medium heat. After a few minutes, the butter will begin to crackle and then foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty almost hazelnut-like aroma. Immediately transfer the butter to a bowl to prevent burning but make sure you scrape all the yummy brown bits from the pan; this is where the flavor is! Set brown butter aside to cool for 5 minutes.With an electric mixer, mix the brown butter and sugars until well combined, about 1 minute. Beat in the egg and vanilla until smooth and creamy, about 1 minute.

2. Add the dry ingredients: flour, oats, baking soda, cinnamon, cloves and salt; beat on low speed until just combined.Use a medium cookie scoop or your hands to grab about 1 large teasing tablespoon of dough. Drop on prepared cookie sheet, leaving at least 2 inches of space between each cookie.

Bake for 10-13 minutes or until golden brown on the edges. Allow cookies to cool on the cookie sheet for a few minutes before transferring to a wire rack to finish cooling.When cookies are baking, you can make the icing

1. Add powdered sugar, vanilla extract and milk to a medium bowl and mix until smooth and no visible lumps. Once cookies have cooled a bit, spoon two teaspoonfuls of icing onto each cookie and spread out a little, then return to wire rack to let the icing harden. Makes about 2 dozen cookies (24).

Nutrition Information:

covered percent of daily need