Zutaten für Oatmeal Cookies With Brown Butter Icing
- 1 cup (2 sticks) unsalted butter
- Vegetable Shortening
- Light Brown Sugar
- 2 large eggs
- 1/2 cup buttermilk
- All Purpose Flour
- Baking Soda
- Baking Powder
- Ginger
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- Allspice
- 1/2 teaspoon salt
- Clove
- Quick Cooking Oats
- 1 cup raisins
- 1 cup chopped walnuts
- Pure Vanilla Extract
- 2 cups powdered sugar
- Vanilla Extract
- 2-4 tablespoons water
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Zubereitung von Oatmeal Cookies With Brown Butter Icing
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt.
- Set aside the dry ingredients.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1/2 cup shortening, and 1 1/2 cups granulated sugar using an electric mixer until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1/2 cup buttermilk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 2 cups rolled oats, 1 cup raisins, 1 cup chopped walnuts, and 1 teaspoon vanilla extract.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown.
- While the cookies bake, prepare the icing: In a small saucepan, melt 1/2 cup unsalted butter over medium heat. Cook, stirring frequently, until the butter turns a light golden brown and has a nutty aroma (about 5-7 minutes).
- Remove from heat and stir in 2 cups powdered sugar and 1 teaspoon vanilla extract.
- Gradually add 2-4 tablespoons of water, 1 tablespoon at a time, until you reach a desired drizzling consistency.
- Drizzle the brown butter icing over the warm cookies and let them cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
51g
Fat
13g
Carbs
6g
