Thin and Chewy Spiced Oatmeal Cookies with Brown Butter Icing.
Or soft cookie?
Or wait, crunchy cookie?
Or no cookie?
Or all the cookies? (duh.)
There are quite a lot of options I suppose, and I’m going to pretend that I didn’t see that third one considering I did quite zee number on some peppermint bark chocolate cookies this past weekend. Whyyyy are they so good??
And how can I remake them? Without having to do, like, a ton of work? Because I’d probably rather pay $25 for ten of them than make them myself. Truth.
They’d probably taste no different if I made them myself, BUT I’m sure I’d think the million dollar ones taste better because #millennial.
(Sidenote: I’ve been noticing some funny millennial behavior from my very not-millennial husband, but I’m just going to see if he actually reads this before breaking the news. He might be sick of me.)
So. I’ve been baking cookies for Christmas for soooo many years, and really love all the ones on my list, that it makes it nearly impossible to find a new cookie that I love oh so much, one that’s delicious enough to include on the cookie tray.
My specialty today does not only include cookies, but also run on sentences in case you’re wondering.
Like everything else that I’m indecisive on, mostly being food, I find that the texture of a cookie depends on the time, place and obviously, my mood. My grandma (not mother lovett, but my paternal one) made these awesome chocolate chip cookies that were almost paper thin. Do you know what I’m talking about? I’ve made similar cookies, but without any rhyme or reason and it drives me batty. Hers were the same ALL the time and it didn’t have anything to do with melted butter.
I need the secrets!
The deal is that while I’m occasionally up for a soft and fluffy cookie, I am always up for a chewy cookie. Always. All the dang time. Forever and ever.
These particular ones are chewy to the MAX. Like oh-so-chewy, super thin, crazy texture, spiced to perfection and then
drizzled with brown butter icing.
So there’s that.
Just fantastic enough to make it into my annual rotation. And I might even drizzle them with chocolate! And maybe peanut butter. And eat them. Everyday. Of all time.
- 2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoons baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1 1/2 sticks, 12 tablespoons unsalted butter, melted and cooled
- 1 1/2 cups loosely packed brown sugar
- 1 egg + 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1/4 cup unsalted butter
- 1/2 to 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons milk
Preheat the oven to 350 degrees F. Line a baking sheet (or 2) with parchment paper.
Place half of the oats in a food processor and pulse until the oats are chopped up, some flour-like, but some pieces remaining. In a bowl, combine all of the oats, flour, baking soda, cinnamon, cardamom, nutmeg and salt. Whisk together.
In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the egg and egg yolk, then the vanilla, until smooth and combined. Take a large spoon and stir in the dry ingredients, mixing until a dough forms.
Scoop the dough out using an ice cream scoop (you want about 2 tablespoons of dough) and place on the parchment paper 2 inches apart. I put 6 on a baking sheet – because they will spread! Bake for 12 to 14 minutes, or until golden on the edges and thin and chewy. Remove and let cool completely.
Heat a small saucepan over medium-low heat and add butter. Whisk constantly until melted, then continue to whisk as bubbles form, the butter begins to foam, and eventually brown bits appear in the bottom of the pan. This will take about 5-6 minutes total. As soon as the brown bits appear, remove from heat. I always stir for an additional 30 seconds or so. Let cool for 10 minutes.
Note: if you refrigerate this dough for an hour or so before baking, they won’t be QUITE as thin!
In a large bowl combine brown butter, vanilla extract and powdered sugar. Whisk until the mixture comes together then add in 1 tablespoon of milk, continuing to mix. I always stir my glazes for a good 3-4 minutes so they really come together. If it still doesn’t appear glaze-like, add in milk 1/2 tablespoon at a time and mix again. Don’t worry if it becomes too liquidy – just add a tiny bit of powdered sugar until you get the desired consistency. Drizzle the glaze over the cooled cookies.
Okay I’m done for.