Iced Oatmeal Cookies
User Reviews
4.7
Iced Oatmeal Cookies
Description
The dough is built around browned butter for nutty depth, combined with brown and white sugars, eggs, and vanilla. Old fashioned oats are pulsed to retain texture and folded in with all-purpose and cake flours, along with spices including cinnamon and nutmeg. The dough balls are sized for modest cookies and baked until edges turn golden but centers remain soft, preserving a tender crumb.
The icing is a straightforward mix of powdered sugar, milk, vanilla, and a pinch of salt, applied once the cookies have cooled slightly. It forms a glossy, sweet topping that balances the oat and spice flavors.
The cookies store well, with dough able to be refrigerated before baking for up to three days. Finished cookies can be frozen for up to three months, maintaining freshness. These cookies work well as snacks or dessert when iced, showcasing a homey spiced oat bite with a touch of sweetness.
Ingredients
- 12 Tbsp. butter unsalted
- 1/2 cup brown sugar light or dark, tightly packed
- 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
- salt pinch
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
- Dough can be refrigerated up to 3 days before baking to develop flavor and texture.
- Baked cookies freeze well for up to 3 months when stored airtight to preserve freshness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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