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

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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