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.