Name: Frosted Oatmeal Cookies
Prep time: PT-493108H58M8S
Cook time: 10 min
Cuisine: American
Ingredients: 2oz (1/4 Cup) Unsalted Butter, browned; 2oz (1/4 Cup) Unsalted Butter, cut into small cubes; 150 Grams (3/4 Cup) Brown Sugar; 50 Grams (1/4 Cup) Granulated Sugar; 1 Large Egg + 1 Egg Yolk, at room temp.; 2 Teaspoons Vanilla Extract; 2 Teaspoons Molasses (not black strap); 156 Gram ( 1 1/4 Cup) All Purpose Flour; 1.5 Teaspoon Salt; 1.5 Teaspoons Baking Soda; 2 Teaspoons Cornstarch; 100 Grams (1 Cup) Rolled Oats; 1 Teaspoon Ground Cinnamon; 1/4 Teaspoon Ground Nutmeg; 120 Grams (1 Cup) Powdered Sugar; 1 Teaspoon Vanilla Extract; 3 Tablespoons Whole Milk or Heavy Cream

Ingredients

Units Scale

Cookies

2oz (1/4 Cup) Unsalted Butter, browned
2oz (1/4 Cup) Unsalted Butter, cut into small cubes
150 grams (3/4 Cup) Brown Sugar
50 grams (1/4 Cup) Granulated Sugar
1 Large Egg + 1 Egg Yolk, at room temp.
2 Teaspoons Vanilla Extract
2 Teaspoons Molasses (not black strap)
156 gram ( 1 1/4 Cup) All Purpose Flour
1.5 Teaspoon Salt
1.5 Teaspoons Baking Soda
2 Teaspoons Cornstarch
100 grams (1 Cup) Rolled Oats
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg

Frosting

120 grams (1 Cup) Powdered Sugar
1 Teaspoon Vanilla Extract
3 Tablespoons Whole Milk or Heavy Cream

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Instructions

In a medium saucepan over medium heat melt the first 2oz of butter, watch carefully and mix constantly. The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer add the brown butter and the regular butter, and mix until the butter is all combined. Add the brown sugar and granulated mix and beat for 1 minute. Add in egg, vanilla extract, and molasses and beat for 1 minute thirty seconds. Mix in the egg yolk until fully combined, for another minute or two. After the two minutes let the batter rest for 30 seconds mix for another minute to two minutes. The mixture will be much lighter in color.
In a separate bowl mix together the flour, salt, baking soda, cornstarch, oats, cinnamon and nutmeg.
Slowly add flour mixture to the wet mixture, mixing just until combined. Place dough covered in the fridge for 30 minutes to an hour.
Preheat oven to 350F/176C and line a baking sheet with a Silpat liner or parchment paper.
Scoop 1 1/2 tablespoons balls of dough and bake for 9-11 minutes, the cookies should be just, they will cook a little bit more on the tray while they cool. After 5 minutes of cooling transfer the cookies to cool on a wire rack.
In a small bowl whisk together the powdered sugar, vanilla and cream until you have a thick frosting. Once cookies are cool gently dip each cookie into the frosting, the less you dip the more traditional oatmeal cookie look you will get. Store leftover cookies in an airtight container for 5 days.