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Iced Oatmeal Cookies Recipe

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★★★★★

4.8 from 114 reviews

These Iced Oatmeal Cookies are a delightful twist on the classic oatmeal cookie, featuring a mix of rolled oats pulsed for texture, warm spices like cinnamon and nutmeg, and a soft molasses hint. Topped with a lightly sweetened vanilla icing, these cookies balance chewy centers with crisp edges and a decadent finish perfect for gifting or enjoying with a cup of tea.

Ingredients

Scale

Dry Ingredients

  • 2 cups (170g) old-fashioned whole rolled oats
  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg

Wet and Other Ingredients

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; preferred Grandma’s brand)
  • 2 teaspoons pure vanilla extract

Icing

  • 1 and 1/2 cups (180g) sifted confectioners’ sugar
  • 1/4 teaspoon pure vanilla extract
  • 1.5 – 2 Tablespoons milk

Instructions

  1. Pulse the oats: Pulse the rolled oats in a food processor 10-12 times until you achieve a mix of chopped oats and fine oat flour for varied texture in your cookies.
  2. Mix dry ingredients: In a medium bowl, whisk together the pulsed oats, all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined. Set this mixture aside.
  3. Cream butter and sugars: Using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on medium-high speed for about 2 minutes until light and creamy.
  4. Add wet ingredients: To the creamed butter and sugars, add the eggs, molasses, and vanilla extract. Beat on high speed for about 1 minute until fully combined, scraping down the bowl sides and bottom to ensure even mixing.
  5. Combine wet and dry ingredients: Add the dry ingredient mixture to the wet mixture and mix on low speed until just combined. The dough will be thick and sticky.
  6. Chill the dough: Cover and refrigerate the dough for at least 45 minutes and up to 4 days. If chilled longer than a few hours, allow the dough to sit at room temperature for at least 30 minutes before scooping, as it will be very hard.
  7. Preheat and prepare baking sheets: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Scoop and bake: Using about 1.5 tablespoons of dough per cookie, scoop and place the cookies 3 inches apart on the prepared baking sheets. Bake for 11-12 minutes until the edges are lightly browned and the centers appear soft.
  9. Cool the cookies: Remove cookies from oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  10. Make the icing: In a medium bowl, combine sifted confectioners’ sugar, vanilla extract, and 1 tablespoon of milk. Whisk with a fork until mixed, then add a little more milk (up to 1 additional tablespoon) to achieve a very thick icing consistency.
  11. Ice the cookies: Lightly dip the tops of the cooled cookies into the icing. The icing will set after a few hours, allowing you to stack and gift the cookies without mess.
  12. Storage: Store iced cookies covered at room temperature for up to 3 days or refrigerate for up to 10 days to keep them fresh.

Notes

  • Do not use blackstrap molasses; unsulphured or dark molasses gives the best flavor.
  • If chilling dough for longer than a few hours, bring to room temperature before baking for easier scooping.
  • The icing should be thick so it sets nicely on the cookies and makes them easy to stack and gift.
  • Use parchment paper or silicone mats to prevent cookies from sticking during baking.
  • Cookies will look soft in the center when removed from oven but will firm up as they cool.

Keywords: iced oatmeal cookies, oatmeal cookies with icing, spiced oatmeal cookies, molasses cookies, holiday cookies

Find it online: https://kitchenbyclara.com/iced-oatmeal-cookies-recipe/