Iced oatmeal cookies are a nostalgic and comforting treat with a delightful combination of chewy oats, warm spices, and sweet, glossy icing on top. These cookies are perfect for any occasion, whether as an afternoon snack or a sweet ending to a meal.
You’ll Love This Iced Oatmeal Cookies
If you’re a fan of both chewy and frosted cookies, you’ll love these iced oatmeal cookies! The contrast between the tender oats and the crisp icing makes them stand out. They’re a wonderful balance of sweetness and spice with the added benefit of whole oats, making them both delicious and wholesome. These frosted oatmeal cookies are ideal for the fall or winter months, but truly, they’re a year-round favorite.
Ingredients You’ll Need
- Old-fashioned oats – 2 cups (ground slightly in a food processor)
- All-purpose flour – 1 cup
- Baking powder – 1 teaspoon
- Baking soda – 1/2 teaspoon
- Ground cinnamon – 1 teaspoon
- Ground nutmeg – 1/2 teaspoon
- Salt – 1/2 teaspoon
- Unsalted butter – 1/2 cup, softened
- Brown sugar – 1/2 cup, packed
- Granulated sugar – 1/4 cup
- Large egg – 1, at room temperature
- Vanilla extract – 1 teaspoon
- Milk – 1 tablespoon (for icing)
- Powdered sugar – 1 cup (for icing)
Instructions
- Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.
- In a food processor, pulse the oats 2-3 times until they are slightly broken down but still have texture.
- In a medium bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate large bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy. Add the egg and vanilla extract, beating until well combined.
- Slowly incorporate the dry ingredients into the wet ingredients, mixing on low until combined.
- Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets about 2 inches apart.
- Bake for 10-12 minutes, until the edges are golden and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, make the icing. In a small bowl, whisk together the powdered sugar and milk until smooth.
- Once the cookies are completely cool, use a spoon to drizzle the icing over each cookie. Let the icing set for about 20 minutes before serving.
Serving Suggestions
These iced oatmeal cookies are perfect with a glass of cold milk or a cup of hot coffee. You can also enjoy them as a part of a dessert platter or gift them during the holidays. For a fun twist, try adding raisins or chocolate chips to the dough before baking for a little extra flavor.
How to Store Iced Oatmeal Cookies
To keep your iced oatmeal cookies fresh, store them in an airtight container at room temperature for up to 5 days. If you prefer, you can also refrigerate them for up to a week, or freeze them for up to 3 months. Simply thaw them at room temperature and enjoy!
Additional Tips: Iced Oatmeal Cookies
- Substitutions: Feel free to substitute the old-fashioned oats with quick oats if you’re in a pinch, though the texture might differ slightly.
- Icing: For a thicker glaze, reduce the milk to 1/2 tablespoon. If you prefer a sweeter cookie, dip the tops of the cookies directly into the icing instead of drizzling.
- Troubleshooting: If your cookies are spreading too much, refrigerate the dough for 15-30 minutes before baking to firm it up.
Iced Oatmeal Cookies Recipe
Ingredients
- 2 cups old-fashioned oats slightly pulsed
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon milk for icing
- 1 cup powdered sugar for icing
Instructions
- Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
- Pulse the oats in a food processor. In a medium bowl, whisk the oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Cream the butter and sugars. Add the egg and vanilla.
- Slowly mix in the dry ingredients. Drop dough balls on the prepared sheets.
- Bake for 10-12 minutes. Cool completely.
- Whisk together powdered sugar and milk. Drizzle icing over cooled cookies.
niiice
Thank you