Iced Oatmeal Cookies Recipe

Introduction

Iced oatmeal cookies are a delightful twist on a classic favorite, combining the hearty texture of oats with a sweet, smooth icing. These cookies offer a comforting blend of warm spices and a touch of molasses, perfect for sharing or enjoying with a cup of tea.

Ingredients

• 2 cups (170g) old-fashioned whole rolled oats
• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 1 cup (200g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1 Tablespoon (15ml) unsulphured or dark molasses
• 2 teaspoons pure vanilla extract
• 1 and 1/2 cups (180g) sifted confectioners’ sugar
• 1/4 teaspoon pure vanilla extract
• 1.5 – 2 Tablespoons milk

Instructions

1. Step 1: Pulse the oats in a food processor 10-12 times until you have a mix of chopped oats and oat flour for varied texture.
2. Step 2: In a medium bowl, whisk the pulsed oats, flour, baking soda, salt, cinnamon, and nutmeg together. Set aside.
3. Step 3: In a large bowl, beat the softened butter with brown sugar and granulated sugar on medium-high speed until creamy, about 2 minutes.
4. Step 4: Add eggs, molasses, and vanilla extract to the butter mixture. Beat on high speed until fully combined, scraping down the bowl as needed.
5. Step 5: Mix the dry ingredients into the wet mixture on low speed until just combined. Cover the dough and chill for at least 45 minutes or up to 4 days. Before baking, if chilled more than a few hours, let the dough sit at room temperature for 30 minutes.
6. Step 6: Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
7. Step 7: Scoop about 1.5 Tablespoons of dough per cookie onto the prepared sheets, spacing them 3 inches apart. Bake for 11-12 minutes until edges are lightly browned; centers will remain soft.
8. Step 8: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
9. Step 9: To make the icing, whisk sifted confectioners’ sugar, vanilla extract, and 1 Tablespoon milk in a bowl. Add more milk, about 1 additional Tablespoon, until the icing is very thick but spreadable.
10. Step 10: Lightly dip the tops of the cooled cookies into the icing. Allow icing to set for a few hours before stacking or gifting.

Tips & Variations

• For extra texture, pulse the oats less for chunkier pieces or more for a finer oat flour effect.
• Use dark molasses for a richer, deeper flavor, avoiding blackstrap molasses which can taste bitter.
• If you prefer a glaze instead of a thick icing, add more milk to thin out the confectioners’ sugar mixture.
• Add chopped nuts or dried fruit to the dough for additional flavor and chew.

Storage

Store iced oatmeal cookies covered at room temperature for up to 3 days or refrigerate for up to 10 days. To keep the icing intact, place wax paper between stacked layers. Reheat chilled cookies briefly in the microwave if desired, but avoid heating for too long to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old-fashioned oats?

Old-fashioned oats provide better texture and chewiness, but quick oats can be used in a pinch. The texture of the cookies may be slightly softer.

Why should I chill the dough before baking?

Chilling helps the dough firm up, which prevents the cookies from spreading too much and enhances the flavor development for a better-tasting cookie.

Iced Oatmeal Cookies Recipe

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★★★★★

4.6 from 292 reviews

• Author: lilan
• Total Time: 1 hour 17 minutes
• Yield: About 24 cookies 1x
• Diet: Vegetarian

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Description

These Iced Oatmeal Cookies combine the hearty texture of rolled oats with warm spices like cinnamon and nutmeg, baked to a perfect soft-centered finish and topped with a sweet, thick vanilla icing. The cookies offer a delightful balance of chewy oats and sweet molasses undertones, making them a comforting treat perfect for gifting or enjoying with a cup of tea.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (170g) old-fashioned whole rolled oats
• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg

Wet Ingredients

• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 1 cup (200g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; prefer Grandma’s brand)
• 2 teaspoons pure vanilla extract

Icing

• 1 and 1/2 cups (180g) sifted confectioners’ sugar
• 1/4 teaspoon pure vanilla extract
• 1.5 – 2 Tablespoons milk

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Instructions

1. Pulse the oats: Using a food processor, pulse the oats 10-12 times until you achieve a variety of textures, including chopped oats and some oat flour. This creates a nutritious and textured base for the cookies.
2. Mix dry ingredients: In a medium bowl, whisk together the pulsed oats, all-purpose flour, baking soda, salt, cinnamon, and nutmeg. Set this mixture aside for later use.
3. Cream butter and sugars: In a large bowl, use a hand or stand mixer fitted with a paddle attachment to beat the softened butter, brown sugar, and granulated sugar on medium-high speed for about 2 minutes until creamy and smooth.
4. Add eggs and flavorings: To the creamed mixture, add the eggs, molasses, and vanilla extract. Beat on high speed for about 1 minute until well combined, scraping down the bowl as necessary to ensure even mixing.
5. Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients and mix on low speed until just combined. The dough will be thick and sticky. Cover and refrigerate the dough for at least 45 minutes or up to 4 days to allow the flavors to meld and dough to firm up.
6. Prepare for baking: When ready to bake, preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
7. Scoop and bake: Portion the dough into approximately 1.5 tablespoon-sized balls and place them 3 inches apart on the prepared baking sheets. Bake for 11-12 minutes or until the edges are lightly browned and the centers remain soft.
8. Cool the cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
9. Make the icing: In a medium bowl, combine the sifted confectioners’ sugar, vanilla extract, and 1 tablespoon of milk. Whisk with a fork until combined, then add small amounts of milk until you reach a very thick icing consistency.
10. Ice the cookies: Lightly dip the tops of the cooled cookies into the thick icing. Allow the icing to set for a few hours before stacking, gifting, or storing the cookies.
11. Storage: Store iced cookies covered at room temperature for up to 3 days or refrigerate for up to 10 days to maintain freshness.

Notes

• When chilling the dough for longer than a few hours, let it sit at room temperature for 30 minutes before scooping to make portioning easier as the dough firms up in the fridge.
• Use unsulphured or dark molasses for the best flavor; blackstrap molasses is too strong and not recommended.
• The icing is intentionally very thick to create a glossy, set table-friendly finish that won’t run off the cookies.
• Cookies are best eaten within 3 days at room temperature but can be refrigerated for up to 10 days.
• Be sure to pulse the oats in the food processor to create varied texture which adds a pleasant chew to the cookies.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: iced oatmeal cookies, spiced cookies, molasses cookies, cinnamon nutmeg cookies, soft center oatmeal cookies, homemade iced cookies