Iced Oatmeal Cookies

Iced Oatmeal Cookies Ingredients 

• Flour: I used all purpose flour. 
• Butter: I used unsalted butter at room temperature 
• Brown/ granulated sugar: both sugars add sweetness to your cookies. The brown sugar helps add moisture and creates a chewy center. 
• Eggs: one egg and one egg yolk to help with chewiness. 
• Vanilla: this brings out the flavors of your oatmeal cookie 
• Spices: cinnamon and nutmeg add warmth and extra flavor to the cookies. 
• Baking soda: gives the cookies some lift. 
• Baking powder: allows for less dense cookies. 
• Cornstarch: helps with the chewiness! 

How to Make Iced Oatmeal Cookies

1. Prep the Oats: Start by pulsing the oats in a food processor for about 20 seconds until they’re coarse but not finely ground. Set them aside.
2. Mix the Wet Ingredients: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg, egg yolk, and vanilla extract, mixing until fully combined.
3. Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, cornstarch, baking soda, baking powder, and salt.
4. Bring It All Together: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Then fold in the pulsed oats.
5. Bake the Cookies: Preheat your oven to 350°F  and line a baking sheet with parchment paper. Scoop about 1 ½ tablespoons of dough per cookie, roll into balls, and place them on the sheet about 2 inches apart. Bake for 10-11 minutes, or until the edges are lightly golden.
6. Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
7. Add the Icing: In a small bowl, whisk together powdered sugar, milk, and a splash of vanilla extract until smooth. Once the cookies are cool, dip the tops into the icing or drizzle it over them for that classic iced oatmeal cookie look.

Tips and Variations

• Use softened butter. It should still have a shape but slightly soft to the touch where you can make an indent with your finger. 
• Don’t Overmix: Once the dry ingredients are added, mix until just combined to avoid tough cookies.
• Round Out the Cookies: These cookies spread a bit in the oven. For a bakery-style look, you can use a round cookie cutter to gently shape them while they’re still warm.
• Chill the Dough if Needed: If your kitchen is warm or you want thicker cookies, refrigerate the dough for about 30 minutes before baking.

FAQ

1.  Can I use quick oats instead of old-fashioned oats?
   Quick oats can work in a pinch, but the texture won’t be quite the same. Old-fashioned oats provide that chewy, hearty consistency.
2. Why are my cookies spreading too much?
   This could be due to butter that’s too soft or dough that’s too warm. Try refrigerating the dough for 30 minutes before baking.
3.  Can I make these dairy-free?
   Yes! Substitute the butter with a plant-based alternative, and use non-dairy milk for the icing.
4. How can I make the cookies gluten-free?
   Swap the all-purpose flour for a 1:1 gluten-free baking flour and ensure your oats are certified gluten-free.

Storage and Freezing

• Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
• Freezing Unbaked Dough: You can freeze the cookie dough balls for up to 3 months. Just bake directly from frozen and add an extra 1-2 minutes to the baking time.
• Freezing Baked Cookies: Let the cookies cool completely, then store them in an airtight container or freezer bag for up to 3 months.

If you make these Iced Oatmeal Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.