Browned Butter Iced Gingerbread Oatmeal Cookies

1 cup soft butter
2 cups dark brown sugar
½ cup molasses
2 eggs
3 cups flour
2 cups quick oats
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground ginger
2 teaspoons cinnamon 
1 teaspoon nutmeg
1 teaspoon ground cloves

Cream butter and sugars with an electric mixer on medium high for 2 minutes or until fluffy. Hand stir in eggs; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Scoop out approximately 24  2.5.” balls of dough. For a richer flavor and smoother texture, form cookie dough balls and refrigerate or freeze until ready to bake.  Place on greased or parchment paper on an aluminum cookie sheet. Bake at 375 degrees for 12-14 min. Let cool. Drizzle with Brown Butter Icing. 
Let set. Share!

Brown Butter Icing
½ cup butter, browned and cooled
¼ cup milk
1 teaspoon vanilla extract
Dash of salt 
2 ¾ cups powdered sugar

Heat butter in a saucepan on medium low until it foams and turns brown. Remove from heat and let cool. Combine the remaining ingredients and use a food processor or electric mixer to blend thoroughly.