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Iced Oatmeal Cookies Recipe

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3.9 from 1 review

  • Author: Sara
  • Total Time: 1 hour 25 minutes
  • Yield: 2 dozen cookies (about 24 cookies total)

Description

This Iced Oatmeal Cookie recipe offers a delightful twist on a classic favorite. Soft, chewy oatmeal cookies are topped with a thick, crackly vanilla icing that hardens perfectly, making them ideal for stacking, gifting, or enjoying as a sweet treat. The combination of molasses and cinnamon adds warm depth to the cookies, complemented by the crispy edges achieved from baking at a high temperature.

Ingredients

Cookie Dough Ingredients

  • 1/2 cup butter (softened)
  • 1 1/4 cup sugar
  • 2 eggs
  • 1/3 cup molasses
  • 1 3/4 cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 tsp cinnamon
  • 2 cup old fashioned rolled oats

Icing Ingredients

  • 3/4 cup powdered sugar (sifted)
  • 1/2 tsp vanilla extract
  • 1 tbsp plus 1/2 tsp milk or cream

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper or a reusable Silpat to prevent sticking and ensure even baking.
  2. Prepare the Oats: Optionally, pulse the oats in a food processor or blender about 10-15 times for a finer texture or skip this if you prefer a heartier oatmeal bite.
  3. Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, kosher salt, cinnamon, and oats. Set this aside—these will be incorporated into the wet mixture shortly.
  4. Cream Butter and Sugar: Using a mixer, cream the softened butter and sugar together on medium speed for about 2 minutes until light and fluffy, which helps create a tender cookie texture.
  5. Add Eggs: Add the eggs one at a time and mix for about 30 seconds to fully incorporate, ensuring proper binding.
  6. Add Molasses: Lower the mixer speed to low and drizzle in the molasses gradually. Stop the mixer occasionally to scrape down the sides to ensure even mixing.
  7. Combine Wet and Dry: Add the flour and oat mixture gradually to the wet ingredients, mixing just until combined to avoid overmixing, which could toughen the cookies.
  8. Form Cookies: Using a cookie scoop, portion out about 1.5 tablespoons of dough onto the lined baking sheet, spacing cookies adequately for spreading.
  9. Bake Cookies: Bake for 8-10 minutes, until the edges just start turning golden brown. For batch baking, refrigerate remaining dough to maintain dough texture.
  10. Cool Cookies: Let the cookies cool on the baking sheet for 4-5 minutes before transferring them to a wire rack to cool completely.
  11. Prepare Icing: Once cookies are fully cooled, whisk together powdered sugar, milk or cream, and vanilla in a bowl until very thick. Add milk one drop at a time if the mixture is too thick.
  12. Apply Icing: Lightly and quickly dip the top of each cookie into the icing to achieve a crackly icing finish. Allow excess icing to drip off by gently shaking the cookie.
  13. Set Icing: Let the iced cookies rest at room temperature for 1-2 hours until the icing hardens completely.
  14. Store Cookies: Store in a covered container at room temperature for up to 5 days or refrigerate for up to 10 days. Once iced and hardened, cookies can be stacked for easy storage or gifting.

Notes

  • For finer-textured cookies, pulse oats before mixing; skip to retain a heartier oatmeal bite.
  • Do not overmix dough after adding dry ingredients to keep cookies tender.
  • Dipping cookies quickly into the icing and letting excess drip ensures a crackly finish.
  • Store in a covered container to maintain freshness; chilled cookies can last longer.
  • If icing is too thick, add milk sparingly to achieve desired consistency.
  • Use parchment under cooling rack during icing for easier cleanup.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/iced-oatmeal-cookies-recipe/