Loaded Oatmeal Cookies with Brown Butter Glaze
Loaded Oatmeal Cookies with Brown Butter Glaze. (This glaze is going to change your life.)
One of the greatest joys of blogging this long (it’s been 5 years now!) is that I get the chance to try things over again. This is one of the very first recipes I ever blogged about (way back in May 2008). I’m very grateful that my camera and camera skills have grown.
I’ve made these loads of times in the last five years and I always love them. They almost have the flavor of spice cake with caramel icing. They’re amazing and different from (meaning way better than) your normal, everyday oatmeal cookie.
The spices are divine, and the glaze is heaven on earth. Seriously. Try them.
Loaded Oatmeal Cookies with Browned Butter Icing
Ingredients
Scale
For the Cookies:
- 1c butter
- 1 1/2 c brown sugar
- 2 eggs
- 1/2 c buttermilk
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ginger
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp cloves
- 3/4 c chopped nuts (walnuts, pecans, or almonds work nicely)
- 2 1/2 c quick oats (NOT old fashioned)
- 1 3/4 c flour
For the Brown Butter Glaze
- 1/2 c butter
- 1 tsp vanilla
- 3 c powdered sugar
- 3–4 Tbsp water
Instructions
For the Cookies:
- Cream butter and sugar. Stir in eggs, one at a time. Stir in buttermilk and vanilla. Add or sift in baking powder, baking soda, salt, and all spices. Stir in nuts, oats, and flour until just combined. Scoop heaping teaspoon-fuls onto a baking sheet lined with parchment paper or a silicone baking mat.
- Bake at 350 for 12-15 minutes or until lightly golden but still soft. Allow to cool (cookies will continue setting as they cool). While cookies are cooling, make glaze:
For the Brown Butter Glaze
- Melt butter in a saucepan over medium heat. Stir over medium heat until butter becomes foamy and smells nutty (signs it’s browned). As soon as butter is browned, remove from heat and allow to cool a little. Stir in vanilla. Add in powdered sugar and enough water to create a drizzling consistency. Drizzle over cookies.
- Note: glaze will be smoother if you sift the powdered sugar first. If you find the glaze is too thick, add a little more water. Too thin? Add a little more powdered sugar.
Adapted from Paula Deen
I love anything brown butter and frankly ALL cookies, so I have no doubt these taste insane.
The spices in these sound delicious!
And your new photos are absolutely lovely! It’s amazing how much we learn and grow over the years! 🙂
Glad I checked your blog this morning. This is the perfect thing to make for a family that is coming over for a service project during their FHE. They are helping old folks (us) drag tree limbs to the burn pile. I had better get busy baking. THANKS !!!!
These are gorgeous! I am a HUGE fan of oatmeal cookies and I love this glaze!
Yum! These are a favorite that I haven’t made in a while.
I will be rectifying that omission immediately!
I love when I go back to pictures I thought were beautiful and realize they just . . . weren’t. Love your pictures and love this recipe. It sounds delicious.
Thanks for sharing! We all LOVED them!
Looks delicious! I was wondering, when you update a recipe do you delete your old post?
Becky – I do, because I only post my current measurements/method. Most of the time, it’s a minimal change though 🙂
I love oatmeal cookies! The spices in these cookies sound incredible and you can’t go wrong with that icing!
wow, that glaze looks delish!
I love this recipe and want to try it. However, I’m in the high-altitude area. Is there any way
I can adjust this recipe? Thank you,