Spiced Brown Butter Oatmeal Cookies
These are the best oatmeal cookies ever! Soft and chewy with rich flavor from brown butter and pumpkin pie spice.
Servings: 30 cookies
Ingredients
- 1 cup Butter
- 1 and 1/4 cups Brown Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1.5 cups Flour
- 1 tablespoon Pumpkin Pie Spice
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2.5 cups Old Fashioned Oats
Instructions
- Preheat the oven to 350 degrees.
- Place the butter in a large saucepan and melt it over medium high heat, stirring constantly. Let the butter come to a boil, continuing to stir. It will start to foam and sizzle. Keep stirring for 5-8 minutes, until the butter has turned a deep golden brown and you can see brown flecks at the bottom of the pan. It will smell rich and a little nutty. Remove from heat immediately and pour into a heat proof bowl, scraping all the brown bits into the bowl.
- Allow the butter to cool for five minutes, then whisk in the brown sugar, whisking until completely combined and no clumps of brown sugar remain.
- Whisk in the vanilla and eggs, whisking until smooth. Dough will begin to look glossy instead of grainy.
- In a separate bowl or large measuring cup, whisk the pumpkin pie spice, salt, and baking soda into the flour.
- Add the flour mixture and the oats to the wet ingredients and stir until well combined and no dry streaks remain.
- Scoop dough out onto parchment lined cookie sheet using a two tablespoon cookie scoop.
- Bake for 9-10 minutes, until the edges are set. The tops will still be very soft and not completely dry.
- Cool cookies on the baking sheet for 5-10 minutes before removing to a cooling rack.
Notes
You want to use fresh brown sugar in this recipe. If your brown sugar is older and has hard lumps in it they will melt during baking and cause the cookies to spread.