Iced Oatmeal Cookies
User Reviews
5
-
Prep Time
35 mins
-
Cook Time
12 mins
-
Total Time
47 mins
-
Servings
30 iced cookies
-
Calories
176 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Iced Oatmeal Cookies
Description
Iced Oatmeal Cookies begin with mixing cooled melted butter and sugars followed by egg yolks and vanilla for a rich base. Flour blended with baking soda, powder, salt, and cinnamon adds structure and warmth. Rolled oats are pulsed lightly to maintain texture before folding into the dough. The dough forms small balls that are gently flattened and baked to create tender cookies with a slightly crumbly yet cohesive chew.
After baking and cooling, the cookies are iced with a mixture of powdered sugar, milk, corn syrup, and vanilla that sets into a smooth, shiny glaze. The icing contrast adds sweetness and a bit of moisture to the hearty oatmeal texture.
The method emphasizes careful measuring and processing of ingredients to prevent dry or flour-heavy cookies. The corn syrup in the icing contributes gloss and firmness, though it can be omitted for a less shiny glaze. These cookies provide a familiar oat flavor with a neat finishing touch from the icing.
Ingredients
- 1 cup butter melted and cooled 10 minutes, unsalted
- 1 cup dark brown sugar tightly packed
- ½ cup granulated sugar
- 2 egg large yolks
- 1 ½ teaspoons vanilla extract
- 2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 2 cups rolled oats old fashioned
ICING
- 1 ½ cups powdered sugar
- 1 ½ -2 Tablespoons milk
- 1 Tablespoons corn syrup light
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 350F (175C) and line a cookie sheet with parchment paper. Set aside.
- Combine melted, cooled butter and sugars and stir until well-combined.
- Add egg yolks and vanilla extract and stir well. Set aside.
- In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Gradually stir dry ingredients into wet until completely combined.
- Now you'll need to prepare your oats. Add old fashioned oats to the basin of a food processor and pulse briefly (7-10 times, don't over-do it or you'll end up with oat flour!)
- Stir your oats into your cookie dough until well incorporated.
- Scoop dough by heaping 2 teaspoon-sized scoops and gently roll between your palms to form a smooth round ball (dough may be crumbly). Place cookie dough at least 2" apart on baking sheet and use your fingers to gently press down on each cookie to lightly flatten.
- Bake on 350F (175C) for 12 minutes.
- Allow cookies to cool completely before covering with icing.
TO MAKE ICING
- Combine powdered sugar, 1 ½ Tablespoons milk, corn syrup, and vanilla extract in a small bowl. Whisk until well-combined, if frosting is too thick, add more milk as needed. The frosting has reached the correct consistency when you lift up the spoon and it drizzles a thin ribbon of icing back into the bowl, that should hold its shape for just a second before dissolving back into the rest of the icing (see my video below for a visual).
- To dip cookies, grip cookie by the base and dip just the surface of each cookie into the frosting. Pull straight out and place dipped cookie icing-side-up on a cooling rack to set. It will take several hours at room temperature for the icing to set completely and for the cookies to be stackable.
Notes
- Measure flour by stirring first, then spoon into the cup and level off to avoid dense cookies.
- You can omit corn syrup in the icing; the glaze will be less shiny and firm but still effective.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30iced cookies
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 176kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 119mg | 5% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 206IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
