4.7 from 9 votes
Iced Oatmeal Cookies
Iced oatmeal cookies- These classic oatmeal cookies are soft, chewy, perfectly spiced, and topped with a sweet vanilla icing. Enjoy with a glass of cold milk, these cookies offer a delightful mix of nostalgia, comfort, and deliciousness!
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings:
36
cookies
Calories:
153 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
For the cookies:
- 2 cups old fashioned oats
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup unsalted butter at room temperature
- 1 cup brown sugar packed, dark
- 1/2 cup granulated sugar
- 2 egg large
- 1 tablespoon vanilla extract pure
For the icing:
- 2 cups confectioners' sugar
- 3 tablespoons whole milk or heavy cream
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Add the oats to a food processor and pulse about 12 times. You want a mix of chopped oats and oat flour.
- In a large, bowl combine the oats, flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir and set aside.
- In the bowl of a stand mixer, beat the butter and sugars together until light and fluffy. Stop and scrape down the sides of the bowl with a spatula, as necessary. Add the eggs and vanilla and beat until combined.
- Add the dry ingredients and mix until just combined. Don’t over mix.
- Scoop the cookie dough into balls, about 1 1/2 tablespoons of dough per cookie, and place about 3 inches apart on baking sheets that have been lined with parchment paper.
- Bake for 10 to 12 minutes or until lightly browned on the edges, but still soft in the centers.
- In a medium bowl, whisk together the confectioner’s sugar, milk, and vanilla. Whisk until the icing is smooth. You want the icing to be thick. If you need to add a tiny bit more milk you can, but don’t add too much.
- Dip the tops of the cooled cookies into the icing and let the excess drip off. Set the dipped cookies on a wire cooling rack and let sit until the icing sets up.
Cup of Yum
Notes
- Store the cookies at room temperature for up to 3 days.
Nutrition Information
Calories
153kcal
(8%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
2g
(10%)
Cholesterol
23mg
(8%)
Sodium
102mg
(4%)
Potassium
45mg
(1%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
173IU
(3%)
Vitamin C
0.004mg
(0%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36 cookies
Amount Per Serving
Calories 153
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 102mg | 4% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 173IU | 3% |
| Vitamin C | 0.004mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.