Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Iced Oatmeal Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 53 reviews

  • Author: Ava
  • Total Time: 25 minutes
  • Yield: 18 cookies

Description

These Iced Oatmeal Cookies are a delightful twist on the classic oatmeal cookie, featuring a tender, spiced base with a sweet vanilla glaze. The cookies combine the hearty texture of lightly pulsed rolled oats with warm cinnamon and nutmeg, then are topped with a smooth, shiny icing that sets perfectly for an elegant finish. Ideal for a cozy afternoon treat or sharing at gatherings, these cookies balance sweetness and spice with a satisfying soft-crisp bite.

Ingredients

Cookie Ingredients

  • 1 cup rolled oats (lightly pulsed in a food processor)
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • ½ cup unsalted butter (melted and cooled)
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg (beaten)
  • 1 teaspoon vanilla extract

Glaze Ingredients

  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • 1 teaspoon light corn syrup (optional, for a shiny sheen)
  • ¼ teaspoon vanilla or maple extract (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
  2. Prepare Oats: Pulse the rolled oats in a food processor about 4–5 times until they are coarsely ground but not finely powdered, retaining some texture.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the pulsed oats, all-purpose flour, baking soda, cinnamon, nutmeg, and salt until well combined.
  4. Mix Wet Ingredients: In a separate bowl, whisk the melted and cooled unsalted butter with both brown and granulated sugars until smooth. Stir in the beaten egg and vanilla extract until fully incorporated.
  5. Combine Wet and Dry Mixtures: Add the dry ingredients to the wet ingredients and gently mix with a wooden spoon until just combined to avoid overworking the dough.
  6. Optional Chilling: For thicker cookies, chill the dough in the refrigerator for 15–20 minutes. This helps solidify the butter for less spreading during baking.
  7. Shape Cookies: Scoop approximately 1 tablespoon of dough per cookie and roll it into a ball. Place the dough balls about 2 inches apart on the prepared baking sheets. For flatter cookies, gently press the dough balls down with your fingers before baking.
  8. Bake: Bake the cookies for 10–12 minutes, or until the edges are set and have turned lightly golden while the tops remain slightly soft.
  9. Cool: Remove the cookies from the oven and transfer them to a wire rack to cool completely, which is essential before applying the glaze.
  10. Prepare & Apply Glaze: In a small bowl, mix the powdered sugar with 2 to 3 tablespoons of milk, and optionally add light corn syrup and vanilla or maple extract for extra shine and flavor. Dip the tops of each cooled cookie into the glaze, then place them on a parchment-lined baking sheet covered with a cooling rack to allow excess glaze to drip off. Let the icing set fully before stacking or serving.

Notes

  • Chilling the dough is optional but recommended for thicker, less spread-out cookies.
  • The light corn syrup in the glaze adds shine and prevents crystallization but can be omitted.
  • Use parchment paper or silicone baking mats to ensure cookies don’t stick.
  • Cookies must be completely cooled before glazing to prevent melting the icing.
  • Store iced cookies in an airtight container at room temperature to maintain freshness.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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