Browned Butter Oatmeal Cookies

I have been planning my Christmas baking these days and there's a long long cookie list. These cookies weren't included in that list, but I've been craving oatmeal cookies so much recently that I couldn't resist mixing up a batch of these. They came out large, sweet, thick and slightly chewy in the middle. And if you like oatmeal cookies, you will definitely love these. 

Iced Oatmeal Cookies

113g (1/2 cup) butter

110g (1/2 cup) white sugar

50g (1/4 cup) light brown sugar

1 large egg

2 tsp cornstarch

1 tsp cinnamon

1/2 tsp salt

2 tsp baking powder

90g (1 cup) quick-cooking oats, ground

125g (1 cup) flour

Icing:

40g icing sugar

1 tbsp boiling water

1) First, make the browned butter: in a saucepan, melt the butter, stirring frequently. Once it melts, stop stirring and let it brown over medium-low heat. When you start smelling a nutty aroma and it looks lightly browned (you can test the color with a tablespoon). remove from heat. Be careful not to burn it. Don't wait until it gets dark brown. The whole browning process takes just a few minutes.

2) Add both sugars to the butter and stir to combine. Let it cool a few minutes and beat in the egg. Add the rest of the ingredients and mix just until combined. Refrigerate until firm, at least 1 hour.

3) Preheat oven to 180C (350F) Remove the cookie dough from the fridge and form into balls. Place them on a baking tray lined with a parchment paper (leave some space among the cookies).

4) Bake for 12 minutes. If you want a slightly chewy center, check them after 10-11 minutes and remove from the oven while still a little bit underbaked in the center. If you like them crunchier, bake for 14-15 minutes. Cool completely before icing.

5) To make the icing, mix together icing sugar and boiling water.

Makes 14 large cookies

Recipe by collecting memories