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How To Make Iced Oatmeal Cookies
Oatmeal cookies are a classic dessert and this recipe recreates the old-fashioned treats with soft centers, crispy edges, and sweet vanilla icing.
Serves:
Ingredients
- 2cupsold-fashioned whole rolled oats
- 2cupsall-purpose flour,spoon & leveled
- 1tspbaking soda
- 1tspsalt
- 1½tspground cinnamon
- ½tspground nutmeg
- 1cupunsalted butter,softened to room temperature
- 1cupbrown sugar,packed, light or dark
- ½cupgranulated sugar
- 2large eggs,at room temperature
- 1tbspmolasses,(unsulphured or dark)
- 2tsppure vanilla extract
For Icing:
- 1½cupsconfectioners’ sugar,sifted
- ¼tsppure vanilla extract
- 2tbspmilk
Instructions
Cookies:
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Pulse the oats in a food processor for 10 to 12 times until there is a variety of texture– chopped oats with some oat flour.
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Whisk the pulsed oats, flour, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
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In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed for about 2 minutes, until creamed.
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Add the eggs, molasses, and vanilla extract and beat on high speed for about 1 minute until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
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Add the dry ingredients to the wet ingredients and mix on low until combined. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days).
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Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
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Scoop cookie dough, about 1½ tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 11 to 12 minutes or until lightly browned on the sides.
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Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before icing.
Icing:
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Place sifted confectioners’ sugar in a medium bowl. Add the vanilla extract and 1 tablespoon of milk. Use a fork to whisk until combined.
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Cookies stay fresh covered at room temperature for 3 days or in the refrigerator for up to 10 days.
Nutrition
- Calories: 209.77kcal
- Fat: 8.69g
- Saturated Fat: 5.11g
- Trans Fat: 0.31g
- Monounsaturated Fat: 2.29g
- Polyunsaturated Fat: 0.57g
- Carbohydrates: 31.02g
- Fiber: 1.00g
- Sugar: 18.27g
- Protein: 2.65g
- Cholesterol: 35.96mg
- Sodium: 119.39mg
- Calcium: 19.43mg
- Potassium: 67.25mg
- Iron: 0.97mg
- Vitamin A: 71.96µg
- Vitamin C: 0.01mg
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