Brown Butter Pumpkin Oatmeal Latte Cookies.
Ingredients
- 2 sticks (1 cup) salted butter
- 1 1/4 cup brown sugar
- 2/3 cup pumpkin butter
- 1 large egg
- 1 tablespoon vanilla extract
- 2-4 tablespoons espresso powder or instant coffee
- 2 cups all-purpose flour
- 2 cups old fashioned oats
- 1 teaspoon baking soda
- 1 1/2 – 2 teaspoons pumpkin pie or chai spice
- 1/2 teaspoon kosher salt
- sea salt (optional)
- 1 stick salted butter, at room temperature
- 1 1/2 -2 cups powdered sugar
- 2 teaspoons vanilla extract
Shop ingredients
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Instructions
- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- 2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.
- 3. To the browned butter, mix in the brown sugar, 1/3 cup pumpkin butter, the egg, vanilla, and espresso powder, mixing until smooth. Add the flour, oats, baking soda, pumpkin spice, and salt.
- 4. Dollop the remaining 1/3 cup of pumpkin butter over the dough. Gently fold the butter into the dough, being careful to not over-mix. You want streaks of pumpkin butter.
- 5. Roll the dough into rounded tablespoon-size balls, it might be a little sticky. Place 2 inches apart on the prepared baking sheet. Gently flatten the dough down. Bake 8 minutes. Remove from the oven, rotate, and tap the baking sheet on the counter 1-2 times to flatten. Bake another 2-3 minutes or until the cookies are just beginning to set on the edges.
- 6. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.
- 7. Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. Whisk in the powdered sugar, vanilla, a pinch of salt. Immediately spread the icing over the cookies moving fast, as it will set quickly. Store in an airtight container for up to 5 days.
Source
Original recipe: View Original
