One of my favorite things to do on Sundays is to bake cookies. Chocolate chip cookies, sugar cookies, peanut butter cookies, our family loves them all, but my husband’s favorite is Oatmeal cookies. These turned out so moist and delicious with a hint of vanilla and salt, they flew off the cooling rack faster than I could ice them. On a whim I pulled some brown butter frosting from the fridge that I had left over from another recipe I made earlier in the week. It paired perfectly with these oatmeal cookies! I pretty much could have eaten the frosting with a spoon, it’s that good.
Brown Butter Iced Vanilla Oatmeal Cookies Recipe
Vanilla Cookies Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
2 teaspoons vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon baking powder
1 1/2 cups quick cooking oats
Preheat oven to 350 degrees F. Line 2 large baking sheets with silicone baking mats (or parchment paper); set aside.
In a large bowl, beat butter and both sugars until fluffy. Mix in egg and vanilla until well blended. Combine flour, cinnamon, baking soda, salt and baking powder in a bowl. Stir into butter mixture. Gently stir in oats until well blended.
Shape dough into rounded golfball-sized balls (about 2 Tbsp. each). Place on prepared baking sheet.
Bake for 8-10 minutes. Let cool on baking sheet 5 minutes before removing to a wire rack to cool completely.
Brown Butter Icing Ingredients:
- ½ cup butter
- 3¾ cups powdered sugar
- 1 ½ teaspoons vanilla
- about 3 tablespoons milk or half and half
Directions: Heat butter in saucepan over medium heat past the melting point until it is boiling and a delicate brown. Remove from the heat and immediately add the remaining ingredients. This should be thicker than a glaze and thinner than frosting. You can add milk to get it to the correct consistency. Spread over cookies and enjoy.
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