vanilla oatmeal latte cookies

By Ambitious Kitchen · 60 min

Ingredients

Instructions

1. Melt the butter in a medium saucepan over medium heat, whisking constantly. When it crackles, then foams and turns golden amber with a nutty smell (5 to 8 minutes total), remove from heat and pour it into the mixer bowl to cool for 5 to 10 minutes. Scrape in all the brown bits.
2. Take out 1 tablespoon of the brown butter and put it in a medium bowl for the icing.
3. With the paddle attachment on medium speed, mix the brown butter and brown sugar for 1 minute. Add the eggs and vanilla bean paste and mix again on medium speed for about 1 minute, until smooth and caramel-like.
4. In a separate bowl, whisk the flour, oats, baking soda, espresso powder, cinnamon and salt. Add to the wet ingredients and mix on medium-low speed until just combined.
5. Cover the dough and chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 350°F and line a large baking sheet with parchment.
6. Scoop about 1 1/2 tablespoons of dough per cookie onto the sheet (or roll into balls), leaving at least 2 inches between them.
7. Bake for 10 to 12 minutes, until just very slightly golden at the edges (10 minutes is ideal for the author). Cool on the sheet for 5 minutes, then move to a wire rack to cool completely.
8. Make the icing: if the reserved brown butter has set, warm it in the microwave for 10 to 20 seconds until warm. Add the powdered sugar, espresso powder, vanilla and 1 tablespoon milk and stir with a fork or small whisk until smooth and lump-free. If too thick, add more milk ½ teaspoon at a time until thick but smooth.
9. Dip each cooled cookie very lightly in the icing and set it on the rack or on parchment to harden.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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