Best 4 Brown Butter Oatmeal Cookies Recipes

BROWN-BUTTER OATMEAL COOKIES

Steps:

• Melt 2 sticks butter over medium heat until browned, then cool. Beat the browned butter, 3/4 cup dark brown sugar and 3/4 cup granulated sugar until fluffy; beat in 1 teaspoon vanilla and 2 eggs. Whisk 2 1/2 cups flour, 3/4 teaspoon baking soda and 1 teaspoon salt, then stir into the butter mixture. Add 3/4 cup oats and 1 cup golden raisins and chill 30 minutes. Drop by tablespoonfuls and bake 12 to 15 minutes at 350 degrees.

OATMEAL COOKIES WITH BROWN-BUTTER ICING

Steps:

• Preheat the oven to 350 degrees.
• Sift together the flour and these dry ingredients: soda through cloves. Set aside.
• Using an electric mixer, cream together the butter, shortening and sugar until fluffy. Add the eggs and beat until mixture is light in color, then add the buttermilk.
• Stir the dry ingredients ito the butter mixture. Fold in the oats, raisins, walnuts and vanilla, blending well.
• Drop by rounded teaspoons onto greased cookie sheets. Bake for 12 to15 minutes.
• Meanwhile, make the icing: In a small saucepan, heat the butter over medium heat until golden brown, stirring occasionally. Remove from heat; stir in the powdered sugar and vanilla. Stir in enough water to make an icing of drizzling consistency and drizzle over warm cookies.

TRAILMIX OATMEAL COOKIES W/BROWN BUTTER ICING

Steps:

• 1. Preheat oven to 350. Grease bottom cookie sheet. Beat Butter & sugars til creamy. Add eggs and vanilla, mix well.
• 2. Combine flour, baking soda & salt. Add to butter mixure, and mix well. Stir in oats and trail mix. Using round tablespoons, roll into balls place 2in apart on cookie sheet, flatten with fork and bake 19-12 min. Let cool.
• 3. For icing, brown butter in saucepan. Let cool slightly. Combine rest of icing ingredients. Drizzel over cooled cookies.

BROWN BUTTER OATMEAL CHUNK COOKIES

Steps:

• Heat a small saucepan over medium-low heat and add butter. Whisking constantly, cook butter until bubbly and until small brown bits appear on the bottom of the pan - about 5-6 minutes. Watch closely and immediately remove the butter from the heat, whisking for an additional 30 seconds or so. Set aside and let cool COMPLETELY. Note: It does not need to solidfy at all, but it should not be warm to the touch. In a bowl, combine flour, salt, baking powder, oats and cinnamon, mixing, then set aside. Once butter has cooled, add to a large bowl. Whisk in sugars, stirring until smooth. Add in egg and vanilla, whisking until smooth once again. Slowly begin to stir in dry ingredients, using your hands if necessary (I always do) to bring dough together. If you find that the dough still won't come together, add in milk 1 tablespoon at a time (I rarely have to do this.) Fold in chocolate chips, distributing them evenly. Refrigerate dough for 30 minutes. Preheat oven to 375 degrees F. Using an ice cream scoop or your hands, form dough into 1 1/2 inch balls. Place about 2 inches apart on a nonstick baking sheet, then bake for 10-12 minutes, or until bottoms and edges are golden. Let cool before serving