Iced Oatmeal Cookies
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Iced Oatmeal Cookies
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We've taken classic cookies to a whole new level! Dipped in vanilla icing and sprinkled with a touch of cinnamon, these old-fashioned iced oatmeal cookies are simply irresistible!
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Ingredients
For the cookies:
- 1 ¼ cup quick oats uncooked
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon extra for topping
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup butter unsalted, room temperature
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg room temperature
For the icing:
- ¾ cup powdered sugar
- 2 tablespoons whole milk
- ¼ teaspoon vanilla extract
Instructions
Make the Cookies
- Preheat oven to 350° F and line a baking sheet with parchment paper.
- In a medium bowl, add the flour, oats, baking soda, cinnamon, nutmeg and salt and whisk together.
- In a large mixing bowl, add the butter and both sugars and beat with an electric mixer on medium speed until creamy. (You can also use a stand mixer with a paddle attachment).
- Add the egg and vanilla extract in the bowl and blend until just combined.
- Then add the dry ingredients butter and sugar mixture and blend until just combined.
- Using a cookie scoop, scoop out 8 large cookie dough balls and place them on the lined cookie sheet 2 inches apart. (I like to use a, ice cream scoop for large equal sizes. (you can make smaller cookies if you'd like by using a 1 ½ tablespoon scoop).
- Using your fingers, gently press down the cookie dough to flatten the top slightly to about ½ inch thick.
- Bake for 10-12 minutes.
- Remove from the oven and allow the cookies to cool on the baking sheet for at least 15 minutes. Then transfer them to a wire cooling rack.
Make the icing:
- While the cookies are cooling, add the powdered sugar, milk, and vanilla extract to a small bowl and whisk together well.
- Dip the tops of the cookies into the icing. Allow excess icing to drip into the bowl.
- Then sprinkle the cookies with a small pinch of cinnamon and let the icing harden for about 5 minutes
Notes
- Store in an airtight container at room temperature for 3-4 days or in the refrigerator for up to a week.
- Freeze in a freezer safe baggie or container with parchment paper between layers to keep them from sticking. Freeze for up to 2 months.
- Use gluten free one-to-one baking flour if desired. Use old fashioned oats if desired. Use any milk your'd like including non-dairy milk like oat milk, almond milk or soy milk for the icing. Use pumpkin pie spice in place of the cinnamon and nutmeg. Add ½ cup of raisins, dried cherries or dried cranberries. Add ½ cup of semi-sweet chocolate chips or milk chocolate chips. Use almond extract instead of vanilla extract. Use all brown sugar or granulated sugar instead of the blend of both.
Nutrition Information
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Serving
1cookie
Calories
325kcal
(16%)
Carbohydrates
48g
(16%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
54mg
(18%)
Sodium
246mg
(10%)
Potassium
95mg
(3%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Vitamin A
395IU
(8%)
Vitamin C
0.004mg
(0%)
Calcium
29mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8cookies
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 325kcal | 16% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 54mg | 18% |
| Sodium | 246mg | 10% |
| Potassium | 95mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 395IU | 8% |
| Vitamin C | 0.004mg | 0% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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