A few weeks ago I shared my grandma’s recipe for oatmeal cut-out cookies (or, often in my case, oatmeal cookie dough!), and this week I have a version to share that I like even better! (Both the dough and the cookies. 😊)
Brown butter oatmeal cookies! 🤤
Brown butter just takes everything to the next level, am I right?
Cake, frosting, sauce…sweet or savory, brown butter just adds a delicious caramelized flavor to everything it touches, and it’s so delicious.
If you’ve never made brown butter before and are afraid, do not fear! I was the same way. Homemade caramel sauce and I are often not on friendly terms, so I thought I’d have the same problem with brown butter. Not so! It turned out to be MUCH easier!
My southern-raised friend knew all about making brown butter and showed me how easy it was. It’s been a piece of cake for me ever since, and I know you can do it, too.
All you need to do is put your regular butter in a saucepan over the stove. Let it melt and stir it until it begins to darken and turn brown. It will foam a bit, and you will start to smell the difference. That’s it – you’re done! Remove it from the heat and you have yourself some brown butter.
For this recipe, you’ll also refrigerate the brown butter after it has melted. I like using soft butter in my cookies so they get fluffier and not too flat. It only takes about 10 minutes in the fridge for the butter to cool enough, and then you can proceed with the cookie dough.
Other than that, these cookies are identical to the ones I previously shared…only better! As usual, I prefer to eat the dough, but the cookies are good too. 😊
Hope you enjoy these as much as I did!
Have you ever made brown butter before? What’s your favorite recipe to use it in?
OATMEAL CUT-OUT COOKIES Yield: 20 cookies (or about 10 larger cookies) 3/4 cup (8 Tbsp.) butter, softened 3/4 cup sugar 1 egg 2 Tbsp. milk 1 tsp. Mexican vanilla 2 cups flour 1 cup quick oats 1 tsp. baking soda 1/2 tsp. salt Colored sugar for decorating, if desired FOR ICING: 1 cup powdered sugar 2 tsp. milk 1/2 tsp. Mexican vanilla A few drops food coloring, if desired INSTRUCTIONS: Add butter to a saucepan over medium-low heat. Melt and stir until butter begins to brown and smell like caramel. It will foam a bit at the end. Remove from heat and place in the refrigerator for about 10 minutes or until butter begins to solidify again. Preheat oven to 350 degrees. Once butter has cooled, scrape into the bowl of a stand mixer. Add sugar and beat on medium speed about a minute. Add remaining ingredients and mix until combined. On a lightly floured surface, roll out cookie dough until it’s about 1/8-1/4-inch thick. Cut out cookies using desired cookie cutters. Place on a cookie sheet and sprinkle with colored sugar if you don’t plan to frost your cookies. Bake at 350 degrees for 8-10 minutes. For icing, combine all ingredients until smooth. Spoon over cooled cookies.
Total Fat: 5.2 g
Cholesterol: 21.8 mg
Sodium: 126.2 mg
Potassium: 24.7 mg
Total Carbs: 25.1 g
Protein: 2.1 g