I elevated a classic oatmeal cookie recipe by browning the butter. The result: a rich, nutty flavor. —Elizabeth Tittle, Cleveland, Ohio
Ingredients
- 1-1/4 cups unsalted butter
- 2 cups old-fashioned oats, pulsed in food processor to be a mix of fine and large crumbs
- 2 cups plus 2 tablespoons all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 cup sugar
- 1 cup packed brown sugar
- 2 large eggs, room temperature
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- icing:
- 2 cups confectioners' sugar
- 4 to 6 tablespoons whole milk
- 1 vanilla bean, scraped or 1 teaspoon vanilla bean paste
Directions
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1Place butter in a small heavy saucepan. Cook over medium heat until golden brown, 5-7 minutes; cool slightly.
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2In a large bowl combine oats, flour, baking soda, cinnamon and salt.
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3Add sugars to browned butter; mix until smooth. Add eggs, honey and vanilla. Add dry ingredients to wet mixture until just combined.
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4Scoop by tablespoonfuls onto parchment-lined baking sheets. Cover; chill 3 hours or overnight.
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5Preheat the oven to 350°. Bake cookies, 2 inches apart on parchment-lined baking sheets, until edges are golden brown, 10-12 minutes.
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6Place a circle cookie cutter just larger than the baked cookies, around the hot cookies, swirl to create uniform edges. Allow cookies to cool on baking sheets for 5 minutes before removing to wire racks to cool completely.
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7For the icing, combine all ingredients. Dip tops of cookies into icing, let stand until set.
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