Indulge in the comforting taste of soft and chewy iced oatmeal cookies, a classic treat that combines hearty oats with warm spices and a sweet vanilla glaze. Perfect for snacking or sharing, these cookies are sure to become a favorite!
Ingredients:
1 1/2 cups old-fashioned rolled oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons milk
For the Icing:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Prepare the Dough:
In a food processor, pulse the oats a few times until they are slightly broken down but still textured. In a medium bowl, whisk together the processed oats, flour, baking soda, cinnamon, nutmeg, and salt.
Cream the Butter and Sugars:
In a large bowl, use a hand mixer or stand mixer to cream the softened butter with brown sugar and granulated sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add the dry ingredients, alternating with the milk, and mix until the dough is fully combined.
Bake the Cookies:
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly browned. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Make the Icing:
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Dip the tops of the cooled cookies into the icing and let the glaze set before serving.
Serving Tips:
Presentation: For a delightful presentation, arrange the iced oatmeal cookies on a decorative plate or in a cookie jar. You can even sprinkle a light dusting of cinnamon on top for added visual appeal.
Pairing: These cookies pair wonderfully with a cup of coffee or tea. Their sweet vanilla glaze and hearty oat texture complement the rich flavors of a warm beverage.
Occasions: Perfect for holiday gatherings, afternoon tea, or as a sweet treat for lunchboxes. They also make great gifts when wrapped in cellophane and tied with a ribbon.
Storage Tips:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 1 week. This will keep them fresh and maintain their soft texture.
Refrigeration: If you prefer, you can store the cookies in the refrigerator for up to 2 weeks. Just be sure to let them come to room temperature before serving for the best texture.
Freezing: For longer storage, freeze the cookies. Place them in a single layer on a baking sheet to freeze individually, then transfer to a resealable plastic bag or airtight container. They can be frozen for up to 3 months. To enjoy, thaw at room temperature for a few hours or microwave briefly.
Icing Care: If storing the cookies with the icing, make sure the icing is fully set before stacking the cookies. This prevents the glaze from smudging or sticking to other cookies.
Related Recipes:
- Iced Brown Sugar Oatmilk Shaken Espresso
- Zucchini Blueberry Baked Oatmeal
- Caramel Apple Oatmeal Bake
FAQs:
Can I use quick oats instead of old-fashioned rolled oats?
While old-fashioned rolled oats are recommended for their chewy texture and hearty flavor, you can use quick oats if necessary. However, quick oats will create a softer, less textured cookie. If you use quick oats, the cookies may turn out slightly different in texture, but they’ll still be delicious.
Can I make the cookie dough ahead of time?
Yes, you can make the cookie dough ahead of time and store it in the refrigerator for up to 3 days. Alternatively, you can freeze the dough for up to 3 months. To freeze, scoop the dough into balls and place them on a baking sheet to freeze individually. Once frozen, transfer the dough balls to a resealable plastic bag or airtight container. When ready to bake, bake from frozen, adding an extra minute or two to the baking time.
How do I adjust the recipe for a higher altitude?
If you’re baking at a high altitude (above 3,000 feet), you may need to make a few adjustments to the recipe. Generally, you should increase the oven temperature by 15-25°F, reduce the amount of baking soda slightly, and consider adding a bit more flour to prevent spreading. It’s also helpful to check your cookies a few minutes earlier than the recipe suggests to avoid overbaking.
Can I substitute the vanilla extract in the icing with another flavor?
Yes, you can substitute the vanilla extract in the icing with other extracts or flavorings to create different variations. For example, you can use almond extract for a nutty twist or lemon extract for a fresh citrus flavor. Just be sure to use extracts sparingly, as they can be quite potent.
Conclusion:
These iced oatmeal cookies are not only delicious but also evoke a sense of nostalgia with their classic flavor and sweet, creamy glaze. Whether you’re baking for a special occasion or just indulging in a treat, these cookies are sure to be a hit!
📖 Recipe:
Print
Iced Oatmeal Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Indulge in the nostalgia of soft and chewy iced oatmeal cookies, topped with a sweet vanilla glaze. These classic cookies blend hearty oats with warm spices like cinnamon and nutmeg, creating a perfect treat for any occasion. Ideal for holiday gatherings, afternoon snacks, or as a thoughtful homemade gift, these cookies are sure to please everyone.
Ingredients
1 1/2 cups old-fashioned rolled oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons milk
For the Icing:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the Dough: In a food processor, pulse the oats until slightly broken down. In a medium bowl, whisk together the processed oats, flour, baking soda, cinnamon, nutmeg, and salt.
- Cream the Butter and Sugars: In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add the dry ingredients, alternating with the milk, mixing until fully combined.
- Bake the Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly browned. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the Icing: Whisk together powdered sugar, milk, and vanilla extract until smooth. Dip the tops of the cooled cookies into the icing and let the glaze set before serving.
Notes
For a texture variation, use quick oats, though the cookies will be softer.
Store cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
Ensure the icing is fully set before stacking cookies to prevent smudging.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 150 kcal
