Description
These Iced Oatmeal Cookies are a delightful treat featuring wholesome old-fashioned oats combined with warm spices and a sweet vanilla glaze. Perfectly soft and chewy with a light sugary icing, they’re an easy-to-make dessert that balances hearty texture and sweet flavor—a wonderful snack or dessert for any occasion.
Ingredients
Scale
Cookie Dough
- ½ cup butter, softened
- â…“ cup brown sugar
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 egg, at room temperature
- 1 & ¼ cup old-fashioned whole rolled oats
- 1 cup all-purpose flour
- ¼ teaspoon cinnamon
- Pinch of nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
Glaze
- ¾ cup powdered sugar
- 1.5 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and set it aside.
- Cream the butter and sugars: In a mixing bowl, use a mixer or a sturdy spoon to cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and well combined.
- Add egg and vanilla: Crack in the egg and pour the vanilla extract, then mix the ingredients until the batter is light, fluffy, and uniform in color.
- Mix dry ingredients: In a separate bowl, combine the oats, all-purpose flour, cinnamon, nutmeg, baking soda, and salt. Gradually incorporate this dry mixture into the wet batter, scraping the sides of the bowl to ensure thorough mixing.
- Shape the cookies: Using a cookie scoop, portion the dough into 8 equal balls. Place them spaced on the prepared baking sheet and gently flatten each slightly with your hand or the back of a spoon.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for about 10 minutes, or until the cookies are just set but not browned. Avoid overbaking to maintain softness.
- Cool the cookies: Let the cookies cool on the baking sheet for 20 minutes to firm up before transferring them to a wire rack to cool completely.
- Prepare the glaze: While the cookies cool, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until the glaze is smooth. Adjust consistency by adding a bit more milk if necessary to achieve a dip-able thickness.
- Glaze the cookies: Dip the tops of the cooled cookies into the glaze, allowing any excess to drip off. Place the glazed cookies back on the wire rack and let the icing set before serving.
Notes
- For softer cookies, do not overbake; they will firm up as they cool.
- The glaze adds sweetness and a delicate texture contrast but can be omitted for a less sweet version.
- Ensure the egg is at room temperature for better incorporation and fluffier dough.
- Use parchment paper or a silicone baking mat to prevent sticking and facilitate clean-up.
- Store cookies in an airtight container at room temperature for up to 3 days.
