Description
Delight in these classic Iced Oatmeal Cookies, featuring a perfect blend of rolled oats, warm spices, and a sweet vanilla glaze. These cookies are chewy with a hint of spice, topped with a glossy, sweet icing that adds just the right finishing touch.
Ingredients
Units
Scale
Cookie Dough:
- 1 cup rolled oats, lightly pulsed in a food processor
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon light corn syrup (optional, for a shiny sheen)
- 1/4 teaspoon vanilla or maple extract (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F. Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Pulse Oats: Pulse 1 cup of rolled oats in a food processor 4 to 5 times until they are coarsely ground but not fully powdered. This adds texture to the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the coarsely ground oats, 1 cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ½ teaspoon salt to combine all the dry ingredients evenly.
- Prepare Wet Ingredients: In another bowl, whisk together ½ cup melted unsalted butter with ½ cup brown sugar and ¼ cup granulated sugar until smooth. Then stir in the beaten egg and 1 teaspoon of vanilla extract until fully incorporated.
- Combine Dough: Gradually mix the dry ingredients into the wet ingredients using a wooden spoon until just combined. Avoid over-mixing to keep cookies tender.
- Chill Dough (Optional): For thicker cookies, chill the dough in the refrigerator for 15 to 20 minutes; this step is optional but recommended if you prefer a chunkier texture.
- Shape Cookies: Scoop 1 tablespoon of dough per cookie and roll it into a ball. Place the balls on the prepared baking sheet about 2 inches apart. For flatter cookies, gently press down the balls with your fingers before baking.
- Bake Cookies: Bake the cookies in the preheated oven for 12 minutes or until the edges are set and the tops and edges are lightly golden.
- Cool Cookies: Transfer baked cookies to a wire rack and allow them to cool completely before glazing to prevent the icing from melting.
- Prepare Glaze: In a bowl, whisk together 1 cup powdered sugar with 2 to 3 tablespoons milk until smooth. Add 1 teaspoon light corn syrup and ¼ teaspoon vanilla or maple extract if desired for a glossy finish and extra flavor.
- Ice Cookies: Dip the tops of the cooled cookies into the glaze, then place them on a parchment-lined baking sheet with a cooling rack on top. Let the glaze set completely before stacking or serving.
Notes
- For a thicker cookie, chilling the dough before baking is recommended but not required.
- You can pulse the oats more finely if you prefer a smoother texture in the cookie.
- If you don’t have light corn syrup, you can omit it; the glaze will just be less shiny.
- Store iced cookies in an airtight container at room temperature; the glaze may soften over time.
- Gluten-free flour can be used as a 1:1 substitute to make these cookies gluten free.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 130 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
