Iced Oatmeal Cookies Recipe
User Reviews
4.9
Iced Oatmeal Cookies Recipe
Description
This recipe creates oatmeal cookies using a mixture of ground and whole rolled oats combined with flour, cornstarch, and spices like cinnamon and nutmeg. The dough includes softened butter and both brown and white sugar, along with an egg and vanilla for richness and flavor. After mixing and chilling, the dough is scooped and baked until the edges are crisp, aiming for a crunchy cookie.
The cookies are finished with a simple glaze made from powdered sugar, milk, and vanilla extract, which adds a sweet, smooth top layer contrasting with the textured cookie base. The baking method ensures the cookies hold their shape and the oats provide a hearty chew.
These cookies can be made using parchment-lined baking sheets and are baked at 350°F for about 10-14 minutes depending on preferred crispness. The glaze is applied after cooling to avoid melting. They are suitable for serving as a classic sweet treat with tea, coffee, or cold milk.
Ingredients
Cookie
- 1 cup rolled oats old fashioned
- 1 cup all-purpose flour and 2 tbsp
- 1 tsp cornstarch
- 1/2 tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/4 tsp cinnamon
- 1/4 tsp ground nutmeg
- 8 tbsp butter softened
- 1/2 cup brown sugar packed
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
Glaze
- 1 cup powdered sugar
- 1/4 tsp vanilla extract
- 1 1/2 tbsp milk
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats.
- Pour oats into a food processor and pulse about 10-12 times (you want it to be an even mix of ground and whole oats). In a medium size bowl, combine the oats, flour, cornstarch, baking powder, baking soda, salt, cinnamon and nutmeg, whisk together.
- In a large mixing bowl or the bowl of a stand mixer, cream the butter, sugars and vanilla extract together until light and fluffy, about 2 minutes on high speed. With mixing speed on low, add the egg and mix until incorporated. Gradually add the dry ingredients, mixing just until combined. The dough is fairly soft so I prefer refrigerating it for 20-30 minutes before rolling, that way my hands aren't a mess and it gives it time to rest.
- Using a standard size cookie scoop, place balls of dough onto each sheet. Place in the oven and bake for 10-14 minutes. I prefer crisp iced oatmeal cookies so I leave mine in for the full 14.
- Remove from the oven and allow to cool on the sheets for 3 minutes before transferring to a wire rack to cool completely.
- Once the cookies are cool, whisk together all of the ingredients for the glaze in a small mixing bowl. Dip the tops of the cookies in and swirl to remove any excess. Allow to set for 30 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 25mg | 8% |
| Sodium | 114mg | 5% |
| Potassium | 77mg | 2% |
| Sugar | 17g | 34% |
| Vitamin A | 190IU | 4% |
| Calcium | 33mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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