Ingredients
12 TBS butter, unsalted
1/2 cup brown sugar, tightly packed (light or dark)
1/3 cup white sugar
1 large egg
1 large egg yolk
1 tsp. vanilla extract
1 cup old fashioned oats
3/4 cup all-purpose flour
3/4 cup cake flour
1 tsp. cornstarch
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Icing
1 cup powdered sugar
2 TBS milk
1/2 tsp. vanilla extract
pinch of salt
Instructions
1. Brown the butter: In a stainless steel skillet over medium heat, melt the butter. Swirl the pan occasionally to help the butter melt evenly. The butter will begin to foam, and then the foam will begin to subside and you’ll start to see tiny specks at the bottom of the pan, stir with a heat resistant spatula or wooden spoon and constantly stir and scrape so milk solids that are browning don’t stick. (These are what give brown butter it’s yummy flavor.) As soon as the butter turns chestnut brown and omits a nutty aroma, remove the pan from the heat and scrape the brown butter and all of the delish brown bits into a heat proof bowl. It’s important to remove to a bowl immediately so the residual heat from the pan doesn’t burn the butter. Set aside & cool slightly.
2 TBS milk
1/2 tsp. vanilla extract
pinch of salt
Instructions
1. Brown the butter: In a stainless steel skillet over medium heat, melt the butter. Swirl the pan occasionally to help the butter melt evenly. The butter will begin to foam, and then the foam will begin to subside and you’ll start to see tiny specks at the bottom of the pan, stir with a heat resistant spatula or wooden spoon and constantly stir and scrape so milk solids that are browning don’t stick. (These are what give brown butter it’s yummy flavor.) As soon as the butter turns chestnut brown and omits a nutty aroma, remove the pan from the heat and scrape the brown butter and all of the delish brown bits into a heat proof bowl. It’s important to remove to a bowl immediately so the residual heat from the pan doesn’t burn the butter. Set aside & cool slightly.
2. Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.
3. Pulse the oats in a food processor about 10 times. They should have some texture to them, not finely ground. Set aside.
4. Add the sugars to the slightly cooled brown butter and whisk. Then add in the eggs, one at a time, until incorporated. Then add in the vanilla.
5. Add in the dry ingredients and fold them in just until incorporated.
6. Roll into about 2 TBS. sized balls and place on the prepared cookie sheets. (Or you can make the cookies smaller if preferred).
7. Bake for 9-11 minutes or just until the edges are golden brown. Let the cookies cool on the cookie sheet for 5 minutes then transfer to a wire cooling rack.
8. Make the frosting: whisk all frosting ingredients together in a bowl. The frosting will be thick, this is perfect! Dip/dunk the tops of each cooled cookie lightly into the frosting. Repeat with remaining cookies and enjoy!
Notes
You can make the cookie dough and refrigerate for up to 3 days before baking.
Cookies will freeze for up to 3 months in an air-tight sealed container.
Notes
You can make the cookie dough and refrigerate for up to 3 days before baking.
Cookies will freeze for up to 3 months in an air-tight sealed container.
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