Browned butter. Butter browned in a pot on the stove, who knew it could add such dimension and beautiful flavor to everything you put it in. Anytime I see a recipe that includes browned butter, I get pretty excited! I made these cookies last year and immediately fell in love. They are one of my favorite things to make in the fall, when I get the first inkling for apple and pumpkin. That happened the other week, we came back from vacation and fall had arrived while we were gone! All the sudden I needed a pumpkin spice latte, something made with pumpkin and something made with apple. It was serious! I quickly remedied the situation!
My aunts from out of state came to visit and I thought these cookies would be the perfect fall treat for our lunch 🙂 They were received with high praise! The crowning glory is the frosting, it is heavenly! If you do nothing else, make the frosting and slather it on something. You won’t be sorry. If you are craving something fall-ish, look no further!
3/4 cup brown sugar
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup flour, plus 2 tablespoons
2 cups quick cooking oats
1 cup diced, peeled apple (about 1 apple)
for the frosting:
1/2 cup butter
2 cups powdered sugar
1 tablespoon milk, approximately
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat. In a large bowl cream butter and sugars together until light and fluffy. Stir in egg and vanilla. Slowly incorporate all dry ingredients. Stir in oats and apples. Scoop onto prepared baking sheet and bake 8-10 minutes or until edges are golden.
To prepare frosting, place 1/2 cup butter in a saucepan. With heat on medium, melt and brown the butter. Once the butter is a medium brown/amber color, remove from heat and pour into a small bowl. Stir in powdered sugar and enough milk to get a spreadable consistency. Frost cooled cookies and enjoy! (Since I forgot to take pictures of my browning butter, click here for an easy tutorial)