Iced Oatmeal Cookies
User Reviews
5
Iced Oatmeal Cookies
Description
This recipe creates oatmeal cookies by creaming softened butter with brown and granulated sugars, then incorporating egg and vanilla. A dry mix of flour, cinnamon, baking soda, and salt is blended in, followed by folding in rolled oats. The dough is scooped, chilled for at least an hour to firm up, then baked until the edges turn light golden. The centers stay slightly soft to maintain a chewy interior.
After cooling, the cookies are topped with a simple icing made of powdered sugar, milk, and vanilla extract, which hardens to a sweet, smooth finish contrasting the rustic oatmeal texture. The cookies balance sweet and spiced flavors with a tender, chewy bite.
The resting period for the dough is important for handling and final texture, and baking times are monitored for doneness cues. This recipe suits those wanting a classic oatmeal cookie with an added topping for extra sweetness and visual appeal.
Ingredients
For the Cookies
- ½ cup (1 stick) butter softened to room temperature, unsalted
- ¾ cup dark brown sugar packed
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups rolled oats
For the Icing
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Mix at medium speed for 2 to 3 minutes, or until light and fluffy. Add the egg and vanilla extract and mix until incorporated.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined.
- Fold in the oats using a spatula or wooden spoon.
- Using a medium spring-loaded cookie scoop, level, and roll about 1.5 tablespoons of the cookie dough and place it on one of the prepared baking sheets, spaced at least two inches apart. Cover and place in the refrigerator for at least 1 hour or overnight.
- When ready to bake, preheat your oven to 350°F and line two baking sheets with parchment paper. Place the cookie dough on the prepared baking sheets about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers should be slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, make the icing. In a medium bowl, whisk the powdered sugar with the milk and vanilla until smooth and glossy.
- Holding the cooled cookies upside down, dip the cookie tops in the icing. Allow cookies to sit for 10 to 15 minutes, or until the icing hardens and sets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 71mg | 3% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 174IU | 3% |
| Vitamin C | 0.004mg | 0% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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