Iced Oatmeal Cookies Recipe

iced oatmeal cookies in basket close up.

Old fashioned Iced Oatmeal Cookies are soft with a slightly chewy center and a sweet, hard glaze that crackles when you bite into it. They will remind your of your mother or grandmother's cookies, or the cookies you buy at the store. They are just better made in your kitchen.

Course baked dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 12

Cooling Time (estimate) + Icing time and setting 40

Total Time 1 7

Servings cookies (3 dozen)

Calories 142kcal

Author Toni Dash

Ingredients

Cookies

2 cups Old Fashioned Oats
2 cups all-purpose flour regular or gluten-free measure-for-measure flour blend
3 teaspoons baking powder
½ teaspoon salt
2 teaspoon cinnamon
½ teaspoon nutmeg
1 cup (2 sticks) unsalted butter softened
1 cup light brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoon vanilla extract
Optional: 1 cup of raisins can be added

Icing

1 cup powdered sugar
2-3 tablespoon milk

Instructions

Preheat oven to 350 degrees and line baking sheets parchment paper or a silicone mat.
Using a food processor, pulse oats just a few times. This is just enough to break up the texture, do not pulse it into a flour consistency.
In a medium bowl, whisk the pulsed oats, flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, using a hand electric mixer or bowl of a stand mixer fitted with paddle attachment, beat together the butter, brown sugar, and granulated sugar until fully combined and creamy.
Add in the eggs and vanilla; mix until combined.
Add in the flour mixture and mix until combined and a soft dough has formed.
Using a ‘medium’ cookie scoop, scoop the dough 2 tablespoons in size, and place 2 inches apart on the prepared cookie sheet. Bake for 10-12 minutes.
Allow the cookies to cool for about 5 minutes on the baking sheet before moving them to a wire cooling rack to cool completely; they will spread and flatten while cooling.
Cool completely before icing the cookies.
In a medium bowl whisk together the powdered sugar and 2 tablespoons of milk. Slowly add more milk to get the desired consistency. The icing should be a thick glue-like consistency.
One by one, dip the tops of the cookies into the icing; do this very lightly. A light dipping will allow the icing to drip into the cracks of your cookies.
Another option would be to brush the icing on top with a pastry brush.
Place face up on a wire rack until the icing has fully set.
These can be stored in a covered container at room temperature or chilled.

Notes

Optional: stir in 1 cup of raisins in the last step for Oatmeal Raisin Cookies.

Expert Tips

These cookies spread just a little and come out of the oven super fluffy. Let them set on the cookie sheet for 5 minutes and they will finish cooking and flatten out as they cool.

The icing is meant to mix up like a glue consistency. You want the icing to be thick so it sets and coats the cookie. A little bit of vanilla or a dash of cinnamon would be great in the icing as well.

Use a medium (aproximately 2 tablespoons) cookie scoop. Using a cookie scoop makes cookie baking faster, less messy and ensures all the cookies are the same size (so they all bake in the same amount of time). If you don't have one make the cookies 2 tablespoons of dough.

How to Store

Once the icing has set the cookies can be stored in a covered airtight container at room temperature or chilled.

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