vanilla oatmeal latte cookies

Von Ambitious Kitchen · 60 Min.

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Zubereitung

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.

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