Ingredients
For the Cookies:
- 3/4 cup unsalted butter, cut into tablespoon pieces
- 1 1/4 cup old fashioned oats
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons pure vanilla extract
For the Eggnog Icing:
- 1 1/3 cups confectioner’s sugar
- 3 to 4 tablespoons eggnog
- 1/4 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Brown the Butter: Place the butter in a medium saucepan and melt over medium heat, stirring frequently. Continue cooking until the butter foams, develops a nutty aroma, and turns a golden brown color, about 5 minutes. Scrape the browned butter into a large mixing bowl and allow it to cool to room temperature. To speed up cooling, place the bowl in the refrigerator.
- Prepare the Oats: Add the old fashioned oats to a food processor and pulse approximately 8 times to achieve a combination of chopped oats and oat flour.
- Combine Dry Ingredients: In a medium bowl, whisk together the processed oats, all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
- Mix Wet Ingredients: Stir the dark brown sugar, granulated sugar, egg, egg yolk, and vanilla extract into the cooled browned butter until well combined using a spatula.
- Form the Dough: Gradually add the dry ingredients to the wet mixture. Stir gently and just until incorporated; be careful not to overmix. Chill the dough in the refrigerator for at least 30 minutes or up to 72 hours.
- Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat your oven to 350°F (175°C). Allow the dough to come to room temperature while the oven heats. Line baking sheets with parchment paper.
- Scoop the Dough: Using about 1 ½ tablespoons of dough per cookie, scoop dough balls and place them approximately 3 inches apart on the prepared baking sheets.
- Bake Cookies: Bake the cookies for 10 to 12 minutes, or until the edges turn lightly browned while the centers remain soft. Avoid overbaking. Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes.
- Cool Completely: Transfer the cookies to a wire rack and let cool fully before glazing.
- Make the Eggnog Icing: In a medium bowl, whisk together confectioner’s sugar, 3 tablespoons eggnog, vanilla extract, and a pinch of salt until smooth. If the icing is too thick, add the remaining tablespoon of eggnog and whisk again until the desired consistency is reached; the icing should be thick but pourable.
- Glaze the Cookies: Dip the tops of the cooled cookies into the eggnog icing, allowing excess icing to drip off. Place the dipped cookies back on the wire rack and let the icing set completely before serving or storing.
Notes
- Chilling the dough enhances the flavors and texture; dough can be refrigerated up to 3 days before baking.
- Use parchment paper to prevent sticking and ensure even baking.
- Do not overbake the cookies to maintain a soft and chewy center.
- Adjust the consistency of the icing by adding eggnog gradually; it should be thick enough to coat the cookies without dripping excessively.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
