Iced Oatmeal Cookies Recipe

Name: Iced Oatmeal Cookies Recipe
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 48 cookies
Ingredients: 1 cup butter; 1 cup granulated sugar; ½ cup light brown sugar; 2 egg; 2 teaspoons cinnamon; 1 teaspoon nutmeg; 1 teaspoon kosher salt; 1 teaspoon baking soda; 1 Tablespoon baking powder; 2 cups oats; 2 cups all-purpose flour; 2 cups powdered sugar; ½ cup heavy cream; ½ teaspoon cinnamon

User Reviews

5

4 reviews

Excellent

Prep Time
15 mins
Cook Time
16 mins
Total Time
31 mins
Servings
48 cookies
Calories
117 kcal
Course
Baked Goods
Cuisine
American

Iced Oatmeal Cookies Recipe

Nicole Henderson

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Delicious, copycat Iced Oatmeal Cookies. Crunchy on the outside, chewy on the inside, these glazed Oatmeal cookies are a hit!

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Ingredients

Servings

For the Cookie:

1 cup butter melted and slightly cooled, unsalted
1 cup granulated sugar
½ cup light brown sugar packed
2 egg large
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon kosher salt
1 teaspoon baking soda
1 Tablespoon baking powder
2 cups oats quick cook
2 cups all-purpose flour

For the Icing:

2 cups powdered sugar
½ cup heavy cream
½ teaspoon cinnamon

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Instructions

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In food processor, add oatmeal and pulse until partly ground. Don’t make into a fine powder, leave some chunks. I pulsed mine 6 times, at 1-2 seconds each. Set aside.
In mixing bowl, blend together butter with sugars. Mix 1-2 minutes until combined. Add eggs, one at a time. Mix in remaining cookie ingredients and blend until thoroughly combined.
Drop by several tablespoons onto a parchment paper lined cookie sheet. Bake in a 350 degree oven for 14-16 minutes. I like mine a little bit crunchier, so I went closer to 16 minutes. Remove and cool.
To make glaze, whisk together powdered sugar with heavy cream and cinnamon until smooth. Frost each cookie and allow to harden. You can put them in refrigerator to speed up process (about 30 minutes). Enjoy!

Notes

For softer cookies, take these out around the 14 minute mark. If you’re a fan of oatmeal cookies with a little more crunch, leave them in for as long as 18 minutes. Just keep a close eye on them so the bottoms don’t burn!
They’ll keep well in an airtight container in the freezer for a few months. Double the recipe so you’ll have plenty to stash away in the freezer for school lunches or surprise visits from company.

Nutrition Information

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Calories 117kcal (6%) Carbohydrates 17g (6%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g (12%) Cholesterol 21mg (7%) Sodium 147mg (6%) Sugar 11g (22%)