Last weekend I baked 5 dozen cookies for a cookie exchange with my workout friends. The cookies were chewy and rich, and our kids loved them. Food allergies are an everyday part of our family. My husband is allergic to tree nuts and our son is allergic to peanuts. I love the rich, nut-like flavor brown butter gives (without the nuts!) And though it would be fun to share the recipe with you.
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Spiced Oatmeal Cookies with Brown Butter Icing
(adapted from Paula's Loaded Oatmeal Cookies)
1/2 cup (1 stick) butter softened
1/2 cup vegetable shortening
1 1/2 cups light brown sugar
1/2 cup buttermilk
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
2 1/2 teaspoons pumpkin pie spice
2 cups quick-cooking oatmeal
1 teaspoon pure vanilla extract
1 cup cranberries (optional)
Brown Butter Icing
1/2 cup butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons water
Preheat oven to 350 degrees F. Using a mixer, cream together butter, shortening, and sugar in bowl until fluffy. Add egg and beat until mixture is well blended. Add buttermilk. Sift together flour, baking soda, salt, baking powder, pumpkin pie spice; stir into creamed mixture. Fold in oatmeal, cranberries, and vanilla. Drop by rounded teaspoons onto cookie sheet. Bake for around 8 minutes. Drizzle with brown butter icing.
In small saucepan heat the butter over medium heat until golden brown, stirring occasionally. (It took my butter 5-6 minutes to brown) Remove saucepan from heat, stir in 2 cups powdered sugar and 1 teaspoon of vanilla. Stir in 3 tablespoons of water to making icing drizzle. Add sanding sugar to top for extra sparkle.
I doubled my recipe to make enough for the cookie exchange and ended up with extra dough (frozen for later!) I made half of my batch without cranberries (our kids' preference!) and half with cranberries. I read reviews that the original recipe's icing was too sweet and adjusted mine recipe accordingly.
Sooo good, let me know if you try it!!