Iced oatmeal cookies bring back memories of cozy afternoons and warm kitchens. These cookies are the perfect balance of soft, chewy centers and crisp edges, finished with a sweet vanilla glaze. This recipe will guide you through creating homemade cookies that rival—and surpass—store-bought versions. Whether you’re a beginner or a seasoned baker, this guide is designed to make the process simple and enjoyable.
Why You’ll Love This Recipe
- Nostalgia in Every Bite: Perfect for evoking childhood memories.
- Texture Perfection: Crisp edges and soft, chewy centers.
- Customizable Glaze: Control the sweetness and presentation of your cookies.
- Easy to Make: Simple steps that anyone can follow.
Required Kitchen Tools
To make these iced oatmeal cookies effortlessly, ensure you have the following tools on hand:
- Food Processor: For pulsing the oats into a coarse texture.
- Stand Mixer or Hand Mixer: Essential for creaming the butter and sugar.
- Mixing Bowls: A large bowl for the wet ingredients and a medium bowl for the dry ingredients.
- Cookie Scoop: To ensure uniform cookie sizes.
- Baking Sheets: Line them with parchment paper or silicone mats for easy cleanup.
- Wire Rack: For cooling the cookies before icing.
- Sifter: For smooth, lump-free icing.
- Whisk: To mix the icing to the perfect consistency.
Ingredients
For the Cookies:
- 2 cups (170g) old-fashioned rolled oats
- 2 cups (250g) all-purpose flour (spooned and leveled)
- 1 tsp baking soda
- 1 tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) packed light or dark brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs (room temperature)
- 1 tbsp (15ml) molasses (unsulphured or dark)
- 2 tsp pure vanilla extract
For the Icing:
- 1½ cups (180g) sifted confectioners’ sugar
- ¼ tsp pure vanilla extract
- 2 tbsp milk (adjust for desired thickness)
Instructions
1. Prepare the Oats
Pulse the rolled oats in a food processor until they reach a coarse texture. This step ensures a uniform cookie texture while retaining the characteristic chew of oatmeal.
2. Mix Dry Ingredients
In a medium bowl, whisk together the pulsed oats, flour, baking soda, salt, cinnamon, and nutmeg.
3. Cream Butter and Sugar
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with a mixer until creamy and fluffy. This takes about 2 minutes. Add the eggs one at a time, followed by the molasses and vanilla extract. Mix until well combined.
4. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a thick, sticky dough forms. Cover and chill the dough in the refrigerator for at least 45 minutes.
5. Preheat and Portion
Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats. Use a cookie scoop to portion the dough into 1.5-tablespoon balls, spacing them 3 inches apart.
6. Bake
Bake the cookies for 11-12 minutes or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
7. Make the Icing
In a medium bowl, whisk together sifted confectioners’ sugar, vanilla extract, and milk. Adjust the milk quantity to achieve a thick, creamy consistency.
8. Ice the Cookies
Once the cookies are completely cooled, lightly dip the tops into the icing. Let the icing set for a couple of hours before serving.
Serving and Decoration
- Presentation: Arrange the cookies on a platter, letting their crackled icing take center stage.
- Customization: Sprinkle with a pinch of cinnamon or edible glitter for a festive touch.
- Pairings: Serve with a glass of milk or a warm cup of tea.
How to Store
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Extend freshness by refrigerating for up to 10 days.
- Freezing:
- Unbaked Dough: Scoop the dough into balls, freeze on a baking sheet, and store in a freezer bag for up to 3 months. Bake directly from frozen, adding an extra minute to the baking time.
- Baked Cookies: Freeze in layers separated by parchment paper for up to 3 months.
Nutrition
| Nutrient | Amount per Cookie |
|---|---|
| Calories | 130 |
| Protein | 2g |
| Fat | 6g |
| Carbohydrates | 18g |
| Fiber | 1g |
| Sugar | 10g |
Conclusion
Iced oatmeal cookies are a timeless treat that combines nostalgia with modern convenience. This recipe ensures success with clear instructions, accessible ingredients, and helpful tips for every step. Whether you’re baking for yourself or sharing with loved ones, these cookies will undoubtedly become a favorite in your kitchen.