Iced Oatmeal Cookies
User Reviews
4.7
159 reviews
Excellent
Iced Oatmeal Cookies
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These soft and chewy Iced Oatmeal Cookies are made with brown butter, warming spices and the glaze coats the crackly tops perfectly!
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Ingredients
- 12 Tbsp. butter, unsalted
- 1/2 cup brown sugar, tightly packed (light or dark)
- 1/3 cup white sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tsp. vanilla extract
- 1 cup old fashioned oats
- 3/4 cup all-purpose flour, spooned and leveled
- 3/4 cup cake flour, spooned and leveled
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
Icing
- 1 cup powdered sugar, or more as needed
- 2 Tbsp. milk
- 1/2 tsp. vanilla extract
- pinch of salt
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Instructions
- Brown the butter: For a detailed tutorial, see this post on how to brown butter. Set aside & cool slightly for 10-15 minutes.
- Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.
- Pulse the oats in a food processor about 10 times. They should have some texture to them, not finely ground. Set aside.
- Add the sugars to the slightly cooled brown butter and whisk. Then add in the eggs, one at a time, until incorporated. Then add in the vanilla.
- Add in the dry ingredients (including the pulsed oats) and fold them in just until incorporated. The dough may feel or look wet, but as it sits the flour will hydrate and it will feel more like a cookie dough.
- Roll into about 1 - 1 1/2 Tbsp. sized balls and place on the prepared cookie sheets.
- Bake for ~8-10 minutes or just until the edges are golden brown. Be careful not to over bake, under bake is key. Let the cookies cool on the cookie sheet for 5 minutes then transfer to a wire cooling rack.
- Make the frosting: whisk all frosting ingredients together in a bowl. The frosting will be thick, this is perfect (add more powdered sugar as needed to get right consistency). Dip/dunk the tops of each cooled cookie lightly into the frosting. Repeat with remaining cookies and enjoy!
Notes
- You can make the cookie dough and refrigerate for up to 3 days before baking.
- Cookies will freeze for up to 3 months in an air-tight sealed container.
Nutrition Information
Show Details
Serving
1cookie
Calories
301kcal
(15%)
Carbohydrates
42g
(14%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
63mg
(21%)
Sodium
264mg
(11%)
Potassium
71mg
(2%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
418IU
(8%)
Vitamin C
0.02mg
(0%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 22cookies
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 301kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 63mg | 21% |
| Sodium | 264mg | 11% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 418IU | 8% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
159 reviews
Excellent
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