Name: Brown Butter Iced Oatmeal Cookies
Prep time: 15 min
Cook time: 10 min
Total time: PT-486891H41M18S
Cuisine: American
Ingredients: 1¼ cups (282 g) unsalted butter; 2 cups (190 g) old-fashioned oats (pulsed into coarse crumbs); 2 cups + 4 Tbsp (280 g) all-purpose flour; 2 tsp baking soda; 2 tsp ground cinnamon; ½ tsp ground nutmeg; 1½ tsp salt; 1 cup (200 g) packed light brown sugar; 1 cup (200 g) granulated sugar; 2 large eggs; 2 tsp vanilla extract; 2 Tbsp molasses; 2 cups powdered sugar; 3 Tbsp milk or heavy cream; ¼ tsp vanilla extract

Why You’ll Love This Recipe

I love how these cookies blend deep, nutty brown butter flavor with warm spices and a sweet glaze. They’re soft and chewy on the inside, slightly crisp on the edges, and the glaze adds a nostalgic finish reminiscent of classic store-bought oatmeal cookies—but so much better.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1¼ cups (282 g) unsalted butter
2 cups (190 g) old-fashioned oats (pulsed into coarse crumbs)
2 cups + 4 Tbsp (280 g) all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
1½ tsp salt
1 cup (200 g) light brown sugar, packed
1 cup (200 g) granulated sugar
2 large eggs
2 tsp vanilla extract
2 Tbsp molasses

For the Glaze:

2 cups powdered sugar
3 Tbsp milk or heavy cream
¼ tsp vanilla extract

directions

I begin by browning the butter: I melt it in a saucepan over medium heat, stirring until it foams and golden bits form at the bottom—this takes about 4 to 5 minutes. Then I scrape it into a bowl and let it cool for around 20 minutes.

While the butter cools, I pulse the oats in a food processor until they’re broken into coarse crumbs.

In a separate bowl, I whisk together the flour, baking soda, cinnamon, nutmeg, and salt.

To the cooled brown butter, I add the brown sugar, granulated sugar, eggs, vanilla, and molasses, whisking until everything is well combined.

I then gently fold in the dry ingredients and pulsed oats, mixing just until combined—I’m careful not to overmix.

I scoop the dough into uniform balls and cover them, chilling in the fridge for at least 3 hours or overnight for best texture.

When ready to bake, I preheat the oven to 350 °F (175 °C) and line baking sheets with parchment paper. I bake the chilled dough balls for 9 to 10 minutes, until the edges are set and the tops are just turning golden.

I let the cookies cool on the sheets for 5 to 10 minutes before transferring them to wire racks to cool completely.

For the glaze, I whisk together the powdered sugar, milk, and vanilla until thick and smooth. I dunk the tops of the cooled cookies into the glaze, let the excess drip off, and place them back on the rack to set for about 2 hours.

Servings and timing

This recipe makes about 24 cookies.

Prep Time: 15 minutes (plus chilling)
Cooking Time: 10 minutes
Total Time: ~3 hours 25 minutes (including chill & cool)
Calories: approximately 200 kcal per cookie

Variations

I sometimes add chopped pecans or walnuts for crunch. A pinch of ground ginger adds extra spice depth. For a dairy-free version, I’ve used plant-based butter with good results. The glaze can also be flavored with maple extract for a fall-inspired twist.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If stacking, I separate layers with parchment to protect the glaze. They can also be frozen (glazed or unglazed) and thawed at room temperature.

FAQs

What’s the key to good brown butter?

I keep an eye on the butter as it melts, stirring constantly once it foams. I look for a nutty aroma and golden brown bits at the bottom.

Do I have to chill the dough?

Yes, chilling helps develop flavor and prevents the cookies from spreading too much during baking.

Can I skip the glaze?

Sure, they’re delicious without it too, but the glaze adds that nostalgic oatmeal-cookie charm.

Can I use quick oats instead of old-fashioned?

I prefer old-fashioned oats for texture, but in a pinch, quick oats can be used—just avoid instant oats.

How do I make them extra chewy?

I slightly underbake them and let them finish setting on the baking sheet. This keeps the centers soft and chewy.

Conclusion

These Brown Butter Iced Oatmeal Cookies are a cozy, elevated take on a classic. I love their rich flavor, tender texture, and the sweet glaze that makes them look as good as they taste. They’re a go-to for holiday baking, gift boxes, or any time I want to treat myself.