Brown Butter Maple Oatmeal Cookies
Warm, cozy cookies – these Brown Butter Maple Oatmeal Cookies are so yummy!
The Facts
A warm and delicious cookie that encompasses the feeling of coziness all in a cookie. Here in Colorado, it can’t be Fall soon enough, these 90-degree days have been around too long! Even though we can’t jump forward to sweater weather, we can indulge our taste buds in some fall flavors. Of course, without going overboard and grabbing pumpkin off the shelf quite yet!
All other oatmeal maple cookies out there stuck to the traditional softened butter approach. With the goal of a cozy and fall-like cookie, we had to start with a base of brown butter. If you have never browned butter before, check out Sally’s Baking Addiction’s tutorial here. She does a great job of explaining the step by step further! The main reason brown butter is a necessity, is it brings a caramelized and deep flavor. It will have you dreaming of caramel apples and pumpkin patches just from the smell of it!
Another key ingredient to keep the fall flavor prevalent was the use of only brown sugar. Not only does brown sugar provide deeper flavor than granulated sugar, it also helps us get the chewy cookie we want this to be!
Finally, we found that most maple oatmeal cookies weren’t full of spices. Maple syrup seemed to be the only reliant source of flavor. Oats honestly are not very flavorful on their own, so we aimed to bring a little more spice to the maple and oat combo. The addition of cinnamon, nutmeg, and cloves compliment the sweetness of the maple and oats. We also found that the maple flavor within the dough itself was on the subtle side, so to finish off the cookie we made a simple frosting of maple syrup, powdered sugar, and a splash of milk to bring it all together.
Meanwhile we will be over here dreaming of crisp fall nights while we eat these cookies!
Brown Butter Maple Oatmeal Cookies
Ingredients
- 1 cup Salted Butter 226g
- 1 1/2 cups Dark Brown Sugar 312g
- 1 Egg
- 1 Egg Yolk
- 4 tbsps Maple Syrup
- 1 tbsp Plain Greek Yogurt or Sour Cream
- 1 tsp Vanilla Extract
- 2 cups All Purpose Flour 276g
- 2 1/2 cups Old Fashioned Oats 230g
- 1 tbsp Baking Powder 14g
- 1 tsp Kosher Salt 5g
- 2 tsps Ground Cinnamon 7g
- 1/4 tsp Ground Nutmeg
- 1/8 tsp Ground Cloves
For the frosting:
- 1/2 cup Powdered Sugar 60g
- 2 tbsps Maple Syrup
- 1 tbsp Milk
Instructions
- To brown the butter, heat a thick-bottomed skillet on medium heat. Add the sliced butter, whisking frequently. Continue to cook the butter until melted. The butter will start to foam and browned specks will begin to form at the bottom of the pan. The butter should have a nutty aroma. Watch the butter carefully because it can go from brown to burnt quickly. Remove butter from the heat and let cool to room temperature.
- In a medium bowl, whisk together the 2 cups Flour, 2 1/2 cups Oats, 1 tbsp Baking Powder, 2 tsps Cinnamon, 1/4 tsp Nutmeg, 1/8 tsp Cloves and 1 tsp Salt. Set aside.
- Once the butter has cooled, in the bowl of a stand mixer combine the browned butter and the 1 1/2 cups Dark Brown Sugar. Mix together on medium speed for 2-3 minutes.
- Add the 1 Egg, 1 Egg Yolk, 1 tbsp Plain Greek Yogurt, 4 tbsps Maple Syrup, and the 1 tsp Vanilla Extract. Mix together on medium speed for 4-5 minutes. It should be smooth and creamy.
- Add all dry ingredients and stir until combined (no flour can been seen unmixed).
- Cover dough with plastic wrap and place in the fridge to chill for 30 minutes to an hour.
- Towards the end of the chill period, preheat the oven to 350 degrees Fahrenheit.
- Measure about 2 tablespoons of dough and roll into balls. Flatten the ball slightly with the palm of your hand. Placing on a silicon or parchment lined baking sheet.
- Bake the cookies 10-11 minutes or until the edges of the cookies begin to turn golden brown. The centers will still be soft. Don’t over bake. Cool the cookies on the baking sheet for 2-3 minutes, or until set. Transfer cookies to a wire cooling rack and cool completely.
- While the cookies cool, whisk together the 1/2 cup Powdered Sugar, 1 1/2 tbsps Maple Syrup, and 1 tbsp Milk. Using a spoon drizzle the frosting over the cookies or simply use a knife to add a layer of frosting to each cookie.
- Enjoy!