Orange & Pistachio Oatmeal Cookies with Brown Butter & Currants
Dessert

Orange & Pistachio Oatmeal Cookies

with Brown Butter & Currants

45 MIN
$11.99 12 Servings
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From the Test Kitchen

These delicious cookies get a mix of rich, bright, and nutty flavor thanks to brown butter, orange zest, and pistachios mixed into the batter. You'll top them off with a simple orange glaze, plus a sprinkle of some more pistachios for pleasant crunch and vibrant color.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    190 Cals (est.)
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fresh
ingredients
Orange & Pistachio Oatmeal Cookies with Brown Butter & Currants
Title
  • 1 Pasture-Raised Egg
  • 2 oz Salted Butter
  • 5 Tbsps Light Brown Sugar
  • 1 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • ½ cup Rolled Oats
  • 1 Navel Orange
  • ¼ cup Sugar
  • 1 cup Powdered Sugar
  • 2 Tbsps Dried Currants
  • ¼ cup Roasted Pistachios
step-by-step
instructions
Brown the butter
1 Brown the butter

Place an oven rack in the center of the oven, then preheat to 375°F. In a small pot, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Transfer to a large bowl and let cool slightly.

Make the dough
2 Make the dough

Meanwhile, wash and dry the orange. Using a zester or the small side of a box grater, finely grate the orange to get 2 teaspoons (reserving the rest of the orange to make the glaze). Roughly chop the pistachios. In a bowl, whisk together the flour, baking powder, and a pinch of salt. To the bowl of browned butter, add the brown sugar, granulated sugar, orange zest, and egg; whisk to thoroughly combine. Add the dry ingredients to the wet ingredients. Using a spatula, gently mix until just incorporated (be careful not to overmix). Add the oats, currants, and half the chopped pistachios; stir to incorporate.

Form & bake the cookies
3 Form & bake the cookies

Line a sheet pan with parchment paper. Scoop about 2 tablespoons of the dough onto the parchment paper; roll into a ball. Repeat with the remaining dough, evenly spacing out the cookies on the sheet pan. Bake 12 to 17 minutes, or until the dough is set and cooked through. Remove from the oven. Let cool to room temperature (for quicker cooling, place in the refrigerator).

Glaze the cookies & serve your dish
4 Glaze the cookies & serve your dish

Once the cookies are cooled, halve the orange crosswise; squeeze 4 teaspoons of the juice into a bowl. Add the powdered sugar; whisk to thoroughly combine (if the glaze seems too thick, gradually add the remaining orange juice or water, 1 teaspoon at a time, to reach your desired consistency). Top the cooled cookies with the glaze and remaining chopped pistachios; let set about 5 minutes. Enjoy!

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Orange & Pistachio Oatmeal Cookies

Brown the butter
1 Brown the butter

Place an oven rack in the center of the oven, then preheat to 375°F. In a small pot, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Transfer to a large bowl and let cool slightly.

2 Make the dough

Meanwhile, wash and dry the orange. Using a zester or the small side of a box grater, finely grate the orange to get 2 teaspoons (reserving the rest of the orange to make the glaze). Roughly chop the pistachios. In a bowl, whisk together the flour, baking powder, and a pinch of salt. To the bowl of browned butter, add the brown sugar, granulated sugar, orange zest, and egg; whisk to thoroughly combine. Add the dry ingredients to the wet ingredients. Using a spatula, gently mix until just incorporated (be careful not to overmix). Add the oats, currants, and half the chopped pistachios; stir to incorporate.

Make the dough
Form & bake the cookies
3 Form & bake the cookies

Line a sheet pan with parchment paper. Scoop about 2 tablespoons of the dough onto the parchment paper; roll into a ball. Repeat with the remaining dough, evenly spacing out the cookies on the sheet pan. Bake 12 to 17 minutes, or until the dough is set and cooked through. Remove from the oven. Let cool to room temperature (for quicker cooling, place in the refrigerator).

4 Glaze the cookies & serve your dish

Once the cookies are cooled, halve the orange crosswise; squeeze 4 teaspoons of the juice into a bowl. Add the powdered sugar; whisk to thoroughly combine (if the glaze seems too thick, gradually add the remaining orange juice or water, 1 teaspoon at a time, to reach your desired consistency). Top the cooled cookies with the glaze and remaining chopped pistachios; let set about 5 minutes. Enjoy!

Glaze the cookies & serve your dish
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