Name: Brown Butter Iced Oatmeal Cookies
Prep time: 20 min
Cook time: PT-485712H58M35S
Total time: 1 h
Cuisine: American
Ingredients: 1 cup (225g) unsalted butter; 1 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp ground cinnamon; 1/2 tsp salt; 3 cups old-fashioned rolled oats; 1 cup powdered sugar; 2–3 tbsp milk or cream; 1/4 tsp vanilla extract

I love these Brown Butter Iced Oatmeal Cookies because they combine the rich, nutty flavor of brown butter with the hearty chew of old-fashioned oats. The icing adds just the right touch of sweetness and creaminess, making these cookies truly irresistible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookies:

1 cup (225g) unsalted butter

1 cup brown sugar

1/2 cup granulated sugar

2 large eggs

2 tsp vanilla extract

1 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp salt

3 cups old-fashioned rolled oats

For the icing:

1 cup powdered sugar

2–3 tbsp milk or cream

1/4 tsp vanilla extract

Directions

Brown the butter: In a saucepan over medium heat, melt the butter and continue cooking, swirling often, until it turns golden brown and smells nutty. I let it cool for about 10 minutes.

Make the dough: In a large bowl, I beat together the browned butter, brown sugar, and granulated sugar until creamy. Then I add the eggs and vanilla extract, mixing well.

Next, I stir in the flour, baking soda, cinnamon, and salt until just combined. Finally, I fold in the oats. I like to chill the dough for 30 minutes—it’s optional but really helps with the texture.

Bake: I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. I scoop tablespoon-sized balls of dough and place them about 2 inches apart on the sheet. The cookies bake for 10–12 minutes or until the edges are lightly golden. Once baked, I cool them completely.

Ice the cookies: I mix powdered sugar, milk, and vanilla extract until smooth and slightly thick. Then I either dip the tops of the cooled cookies or drizzle the icing over each cookie. I let the icing set before storing.

Servings and timing

This recipe yields about 24 cookies. Preparation takes around 20 minutes, plus 30 minutes for chilling the dough (optional), and baking takes 10 to 12 minutes. In total, plan for about 1 hour from start to finish if you include chilling.

Variations

I like to add chopped pecans or raisins into the dough for a fun twist. For a seasonal touch, I sometimes swap the vanilla in the icing for maple extract to create a maple glaze. You can also add a pinch of ground nutmeg or cloves to the dough for a spiced version. If I want a softer cookie, I reduce the oats slightly and add more brown sugar for extra moisture.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze the baked and cooled cookies for up to 3 months—just thaw at room temperature before enjoying. To freshen them up, I warm them briefly in the microwave for about 10 seconds, but I avoid heating them too long to keep the icing intact.

FAQs

Can I use melted butter instead of browned butter?

While melted butter will work, browning the butter adds a unique nutty flavor that really elevates the cookies. I highly recommend browning it if possible.

Is it necessary to chill the dough?

Chilling the dough is optional but I find it helps the cookies hold their shape and improves the texture, making them chewier and less likely to spread too much.

Can I substitute old-fashioned oats with quick oats?

Old-fashioned oats give the best texture, but if you only have quick oats, they’ll work. The cookies will be softer and less chewy, though.

What’s the best way to store iced cookies?

I store iced cookies in a single layer or with parchment paper between layers in an airtight container at room temperature to keep the icing intact.

Can I make the icing dairy-free?

Yes, I substitute milk or cream with almond milk or any other plant-based milk to keep it dairy-free without losing the smooth texture.

Conclusion

I always enjoy making these Brown Butter Iced Oatmeal Cookies because of their comforting flavor and satisfying texture. The browned butter and cinnamon add warmth, while the icing gives a sweet, creamy finish. Whether for a cozy afternoon treat or to share with friends, this recipe never disappoints in my kitchen.

Brown Butter Iced Oatmeal Cookies