Beautiful chewy cinnamon brown butter oatmeal cookies have a delicious caramel like flavor and are slightly crispy on the edges and chewy in the middle. Finished off with a light icing.
Who’s ready for cookie number 2 of Ambitious Kitchen’s cookie week? *Raises hand*
Me too. Meeeeee toooooo!
Yesterday I ran what felt like a million errands. From Target to Anthropologie to West Elm, I was Christmas shopping and sneaking things into my cart for our home too. Over the weekend we purchased new furniture for our living room area outside our kitchen and I’m THRILLED to start decorating again after a crazy few months of travel and work.
Finally the Ambitious Home is coming together. With jars full of freshly baked cookies on my countertops, obviously.
Both Lee and Katie are in town so we can work on stuff for the Healthy Glow.Co launch. I’m super excited and have promised to bake some cookies for them. These brown butter oatmeal cookies just might have to be the ones.
There’s something I absolutely love about an oatmeal cookie. They’re chewy, hearty and damn tasty, Especially when you add a little brown butter to the mix; the toasted caramel-like flavor takes these oatmeal cookies to the next level. I find them absolutely perfect when paired with a hot cup of coffee.
Here’s what you need to know about the cookies:
A note on oats: You can use quick oats in this recipe if you want a thinner cookie. If you prefer the slightly thicker ones, regular oats are the way to go.
Flour power: Feel free to sub all purpose flour for whole wheat pastry flour. I used whole wheat pastry because I love the flavor it gives the cookies. I haven’t tested these with any other flour though. If you want to make them gluten free, I suggest trying out an all purpose GF flour.
Watch the video & see how to make the cookies right here!
I’ll see you back here tomorrow for another delicious recipe. xo!
If you make this, be sure to leave a comment below, or upload a photo and tag #ambitiouskitchen on Instagram.
- Serves: 2 dozen cookies
- Serving size: 1 cookie
- Calories: 200
- Fat: 8.3g
- Saturated fat: 1g
- Carbohydrates: 29.3g
- Sugar: 17g
- Fiber: 2.1g
- Protein: 2.3g
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs, at room temperature
- 2 cups whole wheat pastry flour (all purpose flour will also work)
- 2 cups old fashioned rolled oats (can also use quick oats for flatter cookies)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- For the icing
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- Melt butter in a medium skillet or pan over medium heat. After a few minutes, the butter will begin to crackle and then foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty almost hazelnut-like aroma. Immediately transfer the butter to a bowl to prevent burning but make sure you scrape all the yummy brown bits from the pan; this is where the flavor is! Set brown butter aside to cool for 5 minutes.
- With an electric mixer, mix the brown butter and sugars until well combined, about 1 minute. Beat in the egg and vanilla until smooth and creamy, about 1 minute. Add the dry ingredients: flour, oats, baking soda, cinnamon, nutmeg and salt; beat on low speed until just combined.
- Use a medium cookie scoop or your hands to grab about 1 large teasing tablespoon of dough. Drop on prepared cookie sheet, leaving at least 2 inches of space between each cookie. Bake for 10-13 minutes or until golden brown on the edges. Allow cookies to cool on the cookie sheet for a few minutes before transferring to a wire rack to finish cooling.
- When cookies are baking, you can make the icing: Add powdered sugar, vanilla extract and milk to a medium bowl and mix until smooth and no visible lumps. Once cookies have cooled a bit, spoon two teaspoonfuls of icing onto each cookie and spread out a little, then return to wire rack to let the icing harden. Makes about 2 dozen cookies (24).
Recipe by: Monique Volz | Photography by: Sarah Fennel
Other cookie recipes from cookie week: