Delight in the perfect blend of crunchy oatmeal and sweet icing with these irresistible iced oatmeal cookies. They’re the ideal treat for any time of the day, offering a comforting texture and flavor that’s hard to resist.
Why This Recipe Works
- The combination of rolled oats and a hint of cinnamon gives these cookies a warm, comforting flavor.
- A simple yet delicious icing adds the perfect amount of sweetness without overpowering the oatmeal’s natural taste.
- These cookies bake to a perfect golden brown, offering a satisfying crunch with every bite.
- They’re incredibly versatile, allowing for numerous variations to suit any taste preference.
- Perfect for making ahead, these cookies stay fresh and delicious for days.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 1/2 cups powdered sugar
- 3 tablespoons milk
Equipment Needed
- Electric mixer
- Mixing bowls
- Baking sheets
- Parchment paper
- Wire rack
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This ensures your cookies bake evenly and don’t stick to the pan.
Cream the Butter and Sugars
In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 3 minutes on medium speed.
Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract. Make sure each egg is fully incorporated before adding the next to ensure a smooth batter.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this to the wet ingredients, mixing just until combined. Then, fold in the rolled oats.
Bake to Perfection
Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Ice the Cookies
Whisk together the powdered sugar and milk until smooth. Drizzle the icing over the cooled cookies and let it set before serving.
Tips and Tricks
For an extra crunch, toast the oats before adding them to the dough. If you prefer a thicker icing, add more powdered sugar until you reach your desired consistency. To make these cookies even more special, add a pinch of nutmeg or allspice to the dry ingredients for a warm, spicy note. Always let your cookies cool completely before icing to prevent the icing from melting. For a healthier version, you can substitute half of the butter with applesauce, though the texture will be slightly different.
Recipe Variations
- Add 1/2 cup of raisins or dried cranberries to the dough for a fruity twist.
- Mix in 1/2 cup of chopped nuts, such as walnuts or pecans, for added texture.
- For a chocolatey version, stir in 1/2 cup of chocolate chips.
- Replace the vanilla extract with almond extract for a different flavor profile.
- Make them gluten-free by using gluten-free oats and flour.
Frequently Asked Questions
Can I make these cookies without an electric mixer? Yes, you can mix the dough by hand, but it will require more effort to cream the butter and sugars properly. Make sure your butter is very soft to make this easier.
How do I store these cookies? Store them in an airtight container at room temperature for up to a week. The icing will harden over time, but the cookies will still taste delicious.
Can I freeze the dough? Absolutely! You can freeze the dough balls on a baking sheet, then transfer them to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
Summary
These iced oatmeal cookies are a delightful treat that combines the heartiness of oats with the sweetness of icing. Perfect for any occasion, they’re sure to become a favorite in your cookie repertoire.