Description
This Old Fashioned Iced Oatmeal Cookie recipe delivers classic homemade cookies with a perfect balance of chewy oats, warm cinnamon, and a sweet, smooth vanilla icing. These cookies are chilled before baking to enhance texture, then baked until golden and finished with a luscious vanilla glaze that adds a delightful sweetness and a beautiful presentation. Ideal for a comforting snack or dessert, these timeless cookies are easy to make and guaranteed to satisfy your sweet tooth.
Ingredients
Units
Scale
Cookies
- 2 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 1 1/2 teaspoons cinnamon
- 1 cup unsalted butter, softened to room temperature
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Icing
- 2 cups confectioner’s sugar, sifted
- 1/2 teaspoon vanilla extract
- 2 to 2 1/2 tablespoons milk
Instructions
- Combine Dry Ingredients: In a medium mixing bowl, mix together the oats, all-purpose flour, baking soda, Kosher salt, and cinnamon. Set aside this dry mixture for later use.
- Cream Butter and Sugars: In a large bowl, use a mixer on medium speed to thoroughly blend the softened unsalted butter, light brown sugar, and granulated sugar until smooth and creamy, about 1 to 2 minutes.
- Add Eggs and Vanilla: Beat in the two large eggs and two teaspoons of vanilla extract on high speed until fully incorporated, approximately one minute.
- Incorporate Dry Ingredients: Reduce mixer speed to low and gradually add the dry oat and flour mixture to the wet ingredients. Mix just until combined, taking care not to overmix to maintain desired texture.
- Chill Dough: Cover the dough and chill it in the refrigerator for 45 minutes to firm it up, which helps in shaping and baking.
- Prepare to Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Scoop Cookies: Using a tablespoon or small cookie scoop, portion about 1 ½ tablespoons of dough per cookie. Place them 2 to 3 inches apart on the prepared baking sheet to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes or until the edges are lightly browned and the centers are set.
- Cool on Sheet: Remove the baking sheet from the oven and let the cookies sit on the sheet for 8 to 10 minutes to firm up before transferring.
- Transfer to Rack: Move cookies to a wire cooling rack to cool completely.
- Make Icing: While cookies cool, prepare the icing by placing sifted confectioner’s sugar in a shallow bowl. Stir in vanilla extract and add milk one tablespoon at a time, mixing until the icing reaches a fairly thick but easily dippable consistency.
- Ice Cookies: Once cookies are fully cooled, invert each cookie and dip the tops into the icing. Lift straight out, allowing excess icing to drip back into the bowl. Turn the cookies right side up and place back on the cooling rack.
- Set Icing: Allow icing to set on cookies for 15 to 30 minutes before serving or storing.
Notes
- Chilling the dough before baking improves texture and prevents excessive spreading.
- Room temperature eggs and butter ensure better incorporation for a smoother dough.
- Adjust the thickness of the icing by adding milk gradually to get the perfect dipping consistency.
- Store iced cookies in an airtight container at room temperature for up to 5 days.
- For a more intense cinnamon flavor, consider adding a bit more cinnamon or a pinch of nutmeg.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
