Marie Saba

From My Kitchen To Yours

Iced Oatmeal Cookies

Iced Oatmeal Cookies make me nostalgic for childhood in fall. They make me think of leaves changing color as the air gets cooler and the days get shorter. Of warm blankets and football games. Of snuggling up on the couch with a crackling fire in the fireplace.

With brown sugar, cinnamon, nutmeg and oats, these cookies just taste like fall. They’re crispy on the edges and soft in the center, and topped with the trademark milky white glaze. To give these Iced Oatmeal Cookies an even deeper flavor profile, I use browned butter.

Have you made browned butter before? It’s simple to make (just melt butter on the stove top until the milk solids fall to the bottom of the pan and turn a light golden), but is easy to mess up. Just a few seconds too long on the stove, and the milk solids can burn. So stir the butter frequently as it cooks, watch it carefully once it starts to turn, and remove it from the fire as soon as you see golden flecks on the bottom. If you’re in a hurry, you can just use melted butter instead of browned; the cookies will still be delicious!

Looking for some other easy cookie recipes? Try our One-Bowl Chocolate Chip Cookies, Five-Ingredient Peanut Butter Cookies, Mexican Wedding Cookies, Citrus Shortbread Cutouts, or Ted Lasso Biscuits! Hope you enjoy them! And happy fall, y’all!

Iced Oatmeal Cookies

Ingredients

2 cups old-fashioned oats
1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
½ cup white sugar
2 teaspoons vanilla extract
2 Tablespoons milk
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
2 eggs

For icing:

2 cups powdered sugar
¼ cup milk

Instructions

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Place oats in a food processor and pulse about 10 times or until you have a varied mixture of oats, pieces of oats and oat flour. Set aside.
In a large pan over medium heat, melt butter and let it cook, stirring frequently, until it just begins to brown, then quickly remove the pan from the heat.*
To the pan, add brown sugar, white sugar, vanilla and milk. Stir the mixture until combined. Add the flour, baking soda, cinnamon, nutmeg and salt. Stir a few times to begin to mix dry ingredients with wet.
Crack the eggs into a small bowl and whisk with a fork. Add eggs to the pan with butter and flour mixture. Stir until combined. Add the oats and stir again, just until combined.
Drop the dough onto a baking sheet in heaping tablespoons, with about 2 inches between cookies. Bake for 14-16 minutes, or until the cookies are golden brown around the edges. Remove from oven and let cool.
To make the icing: In a medium bowl, stir together the powdered sugar and milk until smooth. Spoon the icing onto the cookies, using about 1 heaping teaspoon per cookie. Spread the icing around with the back of your spoon. Icing will harden when it cools. Store cookies in an airtight container up to 2 weeks.

*How to brown butter: Heat a pan over medium heat. Add the butter and stir with a wooden spoon. As the butter melts, the milk solids will melt, foam, and then sink to the bottom of the pan. When they reach the bottom of the pan, they will quickly turn brown. As soon as you see the milk solids turn light brown, remove the pan from heat. The solids will go from brown to burnt very quickly if you’re not careful.

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