Spiced Oatmeal Cookies with Brown Butter Maple Glaze

In a medium saucepan cook the butter over medium heat, stirring constantly until it turns a deep golden brown and smells nutty. This should take 8-10 minutes. Let the butter cool for 20 minutes.

In a stand mixer fitted with a paddle attachment, mix the browned butter and both sugars for 3 minutes. Add in the eggs and vanilla. Mix for another 3 minutes.

In a separate bowl combine the oat flour, all of the spices, baking soda and baking powder. Add this mixture to the wet batter along with the rolled oats and mix until just combined.

Refrigerate the cookie dough for 1 hour.

Preheat oven to 350 F. Line a baking sheet with parchment paper.

Using an ice cream scooper, scoop out the cookie dough onto the baking sheet. Make sure the dough balls are at least 3 inches apart.

Bake for 10-12 Minutes, rotating halfway through.

Cool the cookies in the pan for 12 minutes. Then, transfer to a wire rack to completely cool. While the cookies are cooling make the glaze.

In a small saucepan cook the butter over medium heat, stirring constantly until it turns a deep golden brown and smells nutty. This should take 4-6 minutes. Let the butter cool for 10 minutes.

In a bowl mix together all the remaining ingredients until you have a smooth icing that’s not too thin or thick.

To Finish : Transfer the icing to a piping bag then glaze the cookies as you desire. These will store in an airtight container on your countertop for 3-5 Days.