browned butter iced oatmeal cookies recipe

Cookies Currently Craving Seasonal

Brown Butter Iced Oatmeal Cookies

November 30, 2023

Say hello to my latest cookie obsession. Brown Butter Iced Oatmeal Cookies. They’re everything I want in a cookie. Soft […]

brown butter iced oatmeal cookies on baking sheet

Say hello to my latest cookie obsession. Brown Butter Iced Oatmeal Cookies. They’re everything I want in a cookie. Soft centers, crinkly, craggily, chewy edges and filled with buttery, warmly spiced flavor. They’re reminiscent of the Mother’s iced oatmeal cookies we all know and love from our childhood but they are waayyyy better than anything store-bought. Like a 1000 times better.

What makes these cookies so good?

I’m calling it. These Brown Butter Iced Oatmeal Cookies win MVP for the coziest cookie ever. Aside from being both pretty AND delicious, here’s a few reasons why I love these cookies:

Delicious flavor and texture. Soft on the inside, perfectly chewy on the outside and topped with a sweet vanilla glaze, these cookies are as good as it gets! They’re brimming with plenty of cozy spice flavor and the browned butter really kicks things up a notch.

Easy to make. You can whip up this cookie dough in just minutes with a bowl and a whisk. No fancy mixer required. The dough will need to be chilled but trust me, it’s worth the wait!

Perfect for gifting. Bake up a batch for your holiday cookie swap, office Christmas party or just to devour one by one by the fire on a cold winter night. Once the frosting sets, they’re sturdy enough to stack, wrap and ship to your favorite cookie lovers everywhere.

A holiday tradition! These nostalgic cookies are just like the ones Grandma used to make which makes them a real crowd pleaser during the holidays. Pro-tip: double (or triple!) the batch because they won’t last long.

close up of glazed oatmeal cookie

Ingredients

Make these easy and delicious cookies with just a handful of pantry staples. Pro-tip: always keep molasses on hand, especially during the fall and holiday baking season. Here’s what you’ll need:

  • Flour
  • Butter
  • Sugar
  • Eggs
  • Oats
  • Molasses
  • Spices
  • Vanilla
  • Salt

How to make brown butter iced oatmeal cookies

These cookies are easy to make but do require chilling before baking. I like to make the dough and then pop it in the refrigerator overnight and bake the cookies off the next day. You’ll just need a bowl and a whisk – no fancy mixer required! Follow this simple step-by-step guide and check the recipe card below for ingredients and detailed instructions.

Step 1: Brown the butter. If you are new to browning butter, check out this post for my favorite Brown Butter Brownies where I walk you through it step-by-step. Set the butter aside to cool for 20 minutes.

Step 2: Meanwhile, pulse the old fashioned oats in a food processor until they are a mixture of fine crumbs and larger bits.

Step 3: Once the butter has cooled down, add the sugars and whisk to combine well.

Step 4: Add the eggs and vanilla, mixing to incorporate.

Step 5: Add the molasses and stir to combine.

how to make iced oatmeal cookies

Step 6: Combine the flour, baking soda, cinnamon, nutmeg and salt in a separate bowl.

Step 7: Add the dry ingredients and the pulsed oats to the butter and sugar mixture. Swap out the whisk for a large spatula and fold the ingredients together. Do not over mix.

Step 8: Scoop the cookie dough into equal size balls (I recommend using a kitchen scale for perfectly uniform cookies). Place them on a parchment lined baking sheet and cover with plastic wrap. Chill for three hours or overnight.

preparing oatmeal cookie dough with bowl and whisk

Step 9: Once the dough is chilled, preheat the oven to 350°F and bake the cookies one sheet at a time in the center rack of the oven for 9 to 10 minutes. The edges should be set and the centers will be puffy and slighty underbaked. The cookies will deflate a bit while cooling.

Step 10: Remove the cookies from the oven and cool on the baking sheet for 5 to 10 minutes before carefully transferring to a wire rack to cool completely.

Step 11: Cool the cookies to room temperature and then dunk them in a shallow bowl filled with the glaze. Do not submerge the entire cookie in the glaze, just dunk the top. The icing should be fairly thick so that when you try to pull the cookie away you meet a little resistance. Allow the excess icing to run off the cookie before flipping it back upright. Set on a wire rack to set. The icing will fully set in about 2 hours.

iced oatmeal cookies cooling on wire rack

Tips for the best cookies

Pulse the oats. Those perfectly crackled tops are thanks to all that texture from the oats. Be sure to pulse the oats before incorporating into the dough – it makes all the difference!

Do not over bake. No one, and I mean no one, likes a dry cookie. These cookies can easily end up overbaked if you don’t keep an eye on your oven. Check the cookies at the 8 minute mark. The centers of the cookies should be slightly under baked. The cookies will continue to bake as they cool.

Cool completely before adding icing. For those picture perfect tops, be sure to cool the cookies completely before dunking them in the vanilla icing. If the cookies are too warm, the icing will melt into the cookie. They’ll still be delicious but you’ll miss out on those picture perfect snow-like tops.

old fashioned cookies with oats and vanilla glaze

How to store

I am not kidding when I say these cookies won’t last five minutes on your kitchen counter. They’re just that good. And, as a bonus, your kitchen will smell heavenly! Keep any left over cookies tightly covered at room temperature for up to 6 days. They actually taste even better the second and third day once the icing has settled in to all those cracks and crevasses.

To freeze the cookies, you can freeze them before or after icing. Cool the cookies completely and if adding the icing first, be sure to let the cookies sit at room temperature until the icing sets. Wrap the cookies in two layers of plastic wrap and place in a large freezer bag for up to 3 months. Defrost at room temperature before serving.

stack of brown butter iced oatmeal cookies on cookies sheet with glass of milk

Happy baking & Happy Holidays!

Looking for more delicious holiday cookies? You’ll love these:

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browned butter iced oatmeal cookies recipe

Brown Butter Iced Oatmeal Cookies Recipe

  • Author: Heather Mubarak
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 24 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

These brown butter iced oatmeal cookies are perfectly soft and chewy, filled with cozy spice flavor and covered in a sweet vanilla glaze. As pretty as they are delicious, these are a holiday favorite year after year!


Ingredients

Scale

For Cookies

  • 1 1/4 cups (282 g) unsalted butter
  • 2 cups (190 g) old fashioned oats
  • 2 cups, plus 4 tablespoons (280 g) all-purpose flour, spooned and leveled
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 teaspoons salt
  • 1 cup (200 g) light brown sugar, packed
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla
  • 2 tablespoons molasses (not blackstrap)

For Icing

  • 2 cups powdered sugar, sifted
  • 3 tablespoons milk or heavy cream
  • 1/4 teaspoon vanilla

Instructions

For Cookies

  1. Line a large cookie sheet with parchment paper. Set aside.
  2. Place the butter in a medium saucepan over medium heat. Stir occasionally until butter has melted. Continue stirring often as butter begins to foam and crackle. Do not leave the butter unattended at this stage. Stir the butter as it sizzles and after about 4-5 minutes, bits of golden brown butter will fall to the bottom of the pan. The crackling sound will stop and the butter will be aromatic and amber in color. Do not brown the butter too much – we don’t want it dark, just golden.
  3. Pour the butter into a large bowl. Be sure to scrape all of the brown bits from the pan. Set aside to cool for 20 minutes.
  4. While the butter cools, pulse the oats in a food processor until they are a mix of fine crumbs (oat flour) and larger bits. Set aside.
  5. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt. Set aside.
  6. Once the butter is cool to the touch, add the brown sugar and granulated sugar. Whisk to combine, about 1 minute. 
  7. Add the eggs and vanilla, whisking to combine well. 
  8. Add the molasses and stir to incorporate. 
  9. Add the dry ingredients and the pulsed oats to the bowl and use a large spatula or wooden spoon to fold the ingredients together. Do not over mix.
  10. Using a medium cookie scoop, divide the dough into uniform scoops and place on the prepared cookie sheet. Cover and chill overnight (or at least 3 hours).
  11. Once the dough is chilled, preheat the oven to 350°F. Line two large baking sheets with parchment paper. 
  12. Remove the cookie dough from the refrigerator and transfer the dough balls onto the lined cookie sheet, leaving about 2 to 3 inches apart. The cookies will spread a bit. Bake one sheet at a time in the center of the oven for 8 to 10 minutes. The cookies should be set on the edges and a light, golden brown. Do not over bake.
  13. Remove the cookies from the oven and allow to cool on the cookie sheet for 5 to 10 minutes before carefully transferring to a wire cooling rack. Cool completely before adding the icing.

For Icing

In a medium bowl, mix all of the ingredients together and whisk until smooth and thick. The icing should not be thin and runny. If too thin, add more powdered sugar. 

To ice the cookies, carefully dunk the top of each cookie in the icing without submerging it completely. Allow the icing to drip off the cookies before flipping them over and placing on a wire rack to set. The icing will set in 2 to 3 hours. 


Notes

**Note: Prep time does not include chilling time.

Store cookies tightly covered at room temperature for up to 5 days. For best results, allow icing to dry completely before storing and place a piece of parchment or wax paper between each layer of cookies. 

May be frozen. Defrost at room temperature before serving.

Keywords: iced oatmeal cookies, brown butter iced oatmeal cookies, old fashioned iced oatmeal cookies

  • Reply
    Alphabet
    January 26, 2024 at 8:35 am

    So yummy and soft! They remind me of the Mothers cookies but moist and chewy! Good blend of spices too.

  • Reply
    Nicole
    January 17, 2024 at 4:06 pm

    Hello, Miss Heather! I was reading through the post and recipe before I decided to try it; I just need a little clarification. The recipe states to use two large eggs, but the photos of the dough show only the egg yolks in the bowl. Do I use two whole eggs, or just the yolks? Thank you for your time. 🙂

  • Reply
    Lena
    December 26, 2023 at 12:00 am

    My cookies taste delicious but came out domed instead of flat! Any idea why?? I can’t figure it out!

  • Reply
    Nicole
    December 24, 2023 at 2:06 am

    So delicious and the perfect Christmas cookie♥️

    The gingerbread oatmeal flavour is a great combination

  • Reply
    Nicole
    December 24, 2023 at 2:06 am

    So delicious and the perfect Christmas cookie♥️

  • Reply
    Melissa
    December 23, 2023 at 10:53 pm

    Absolutely the perfect oatmeal cookie. Could eat these every day and not get sick of them. So good!

  • Reply
    Nicole
    December 23, 2023 at 10:11 pm

    Incredible! Will be adding these to my rotation of cookies! I grew up making molasses cookies with my grandma and these were a reminder of those days. These will also be great to make ahead and freeze the dough balls to pull out and make 1-2 at a time when you’re craving a little treat – my favorite way to make cookies! 🙂

  • Reply
    Anonymous
    December 20, 2023 at 12:19 am

    Could you substitute to make dairy free?

    • Reply
      Heather Mubarak
      December 21, 2023 at 12:39 am

      I haven’t made these cookies dairy free but let me know how they turn out if you give it a go!

  • Reply
    Anonymous
    December 15, 2023 at 6:34 pm

    Tkank you for the recipe I love this cookies

  • Reply
    Anonymous
    December 15, 2023 at 6:33 pm

    Tkank you for the recipe I love this cookies

  • Reply
    Jul
    December 6, 2023 at 10:47 pm

    Iced oatmeal cookies result is awesome. Browning the butter made a fantastic, flavorful, rich cookie. This recipe is a keeper !

  • Reply
    Ash Scott
    December 5, 2023 at 5:46 pm

    These cookies are not only delicious but so beautiful too! Such a lovely addition to my holiday cookie platter. Thanks for sharing Heather, your recipes never disappoint!!

  • Reply
    Samie
    December 4, 2023 at 9:33 am

    These were my favorite cookies as a child, so when I saw the recipe I had to make them! They did not disappoint. They came out perfectly shaped, soft, and delicious. My husband took them to his firehouse, and he said they were devoured quickly…So very firemen approved. I’ll definitely be keeping this recipe on hand. Thank you!

  • Reply
    Kelly Kardos
    December 4, 2023 at 1:38 am

    I knew these were going to be amazing and they are beyond that-stratosphere delicious!! These were a last minute addition to my cookie boxes and I can’t wait to share.. Thanks Heather

  • Reply
    Anonymous
    December 3, 2023 at 2:18 pm

    These cookies are absolutely amazing! Warm, sweet, delicious! Shared them with friends and they were a hit! I will 100% make this recipe again. The brown butter makes it!

  • Reply
    Jenny S.
    December 3, 2023 at 3:19 am

    Just made these today. They are as good as they look. The flavor is incredible and I cannot wait to share them with my friends and family!! Thank you for all the amazing recipes!

  • Reply
    Mar
    December 1, 2023 at 10:53 pm

    Made these and the flavor is incredible! Nostalgically reminded me of Mother’s iced oatmeal cookies but 100x better. Just the right amount of spice and warmth. You can absolutely taste the delicious browned butter. I will point out that they were very sweet, however. Too sweet for my liking and thus, I didn’t frost most of them. I had a lot of icing left over and I think I still would have even if I had iced all the cookies. Also, they did not spread while baking, so I ended up with small chunky cookies. I’m not sure why. I thought I followed all the steps carefully. It may help to specify an actual scoop measurement as opposed to saying “medium scoop”. I would definitely make again!

  • Reply
    Suzie
    December 1, 2023 at 3:34 pm

    This is my all-time favorite cookie and cannot wait to bake this for the holiday season! This will be a new favorite for the family and excited to introduce it to my kids!

  • Reply
    Anonymous
    December 1, 2023 at 2:46 pm

  • Reply
    Anonymous
    December 1, 2023 at 12:43 am

    Can you add raisins to this recipe? If so how much would you recommend? These look amazing

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