Iced Oatmeal Cookies
These soft and chewy iced oatmeal cookies combine hearty old-fashioned oats, warm cinnamon, and a simple vanilla glaze for the ultimate nostalgic treat.
Servings: 28 cookies
Ingredients
- 1 cup unsalted butter at room temperature
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups old fashioned oats
- 2 cups unbleached all-purpose flour
Icing
- 2 cups powdered sugar
- 3 tablespoon heavy cream
- ¼ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl or the bowl of a stand mixer, beat together the butter and sugars with an electric mixer on medium-high speed until well combined.
- Add the vanilla and eggs and beat until combined.
- Add the cinnamon, nutmeg, baking soda, baking powder, and salt, and mix until combined.
- Add the oats to a food processor and pulse 4-5 times. You don't want them completely blended, just a little broken up.
- Form the cookie dough into cookie dough balls and place on a parchment lined baking sheet.
- Bake in a 350 degree oven for 10-12 minutes, until golden brown around the edges.
- Let the cookies cool for 5 minutes and then transfer to a cooling rack to cool completely.
- In a medium bowl, stir together the powdered sugar, cream, and vanilla extract.
- Dip each cooled cookie into the vanilla glaze. Enjoy!
Notes
Cool Completely Before Icing - if the cookies are even a little warm, the icing will melt and run off. Wait until they’re completely cool, then drizzle or dip for that picture-perfect glaze.
Storage - store cookies in an airtight container at room temperature for 4-5 days or up to a week in the refrigerator. These also freeze well without the icing. Place them in an airtight container with parchment paper between layers and freeze for up to 3 months. Once ready to eat, thaw and then add the glaze.