Description
These Iced Oatmeal Cookies are a delightful twist on a classic favorite, combining wholesome rolled oats with warm spices and a sweet, smooth vanilla icing. With a perfectly tender interior and crisp edges, these cookies are chilled, baked, and then lightly dipped in a luscious icing that adds an elegant finish, making them ideal for teatime or festive occasions.
Ingredients
Units
Scale
Dough:
- 1 1/2 cups / 150g old-fashioned rolled oats
- 3/4 cup / 170g firmly packed dark or light brown sugar
- 1/2 cup / 64g all-purpose flour, spooned and leveled
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup / 113g cold unsalted butter, cut into cubes
- 1 large egg yolk
Icing:
- 1 large egg white
- 1 1/4 cups / 150g powdered sugar
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
Instructions
- Grind Oats and Blend Dough Ingredients: In the bowl of a food processor fitted with a steel S blade, grind the rolled oats into a fine flour. Add the brown sugar, all-purpose flour, kosher salt, baking soda, baking powder, ground cinnamon, and freshly grated nutmeg. Process briefly just to blend the dry ingredients together.
- Incorporate Butter: Toss in the cold, cubed unsalted butter and process until the butter is well incorporated and the dough starts to clump and pull off the sides of the bowl, creating a coarse, crumbly texture.
- Add Egg Yolk: Add the large egg yolk and pulse the food processor until the dough comes together completely, ensuring there are no dry pockets remaining.
- Chill Dough: Line a work surface with a large sheet of plastic wrap. Turn the dough out onto the plastic wrap and shape it into a log approximately 10 inches (25 cm) long and 1 1/2 inches (3.8 cm) in diameter. Wrap tightly in the plastic wrap and chill in the refrigerator until firm, about 3 hours.
- Preheat Oven and Prepare Baking Sheets: Position a rack in the center of the oven and preheat it to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Slice Dough: Using a thin, sharp knife, slice the chilled dough log into about two dozen rounds, each just under 1/2 inch (1.25 cm) thick. Transfer these rounds to the prepared baking sheets, spacing them evenly about 2 inches (5 cm) apart to allow for slight spreading.
- Bake Cookies: Bake the cookies in the preheated oven until golden and firm at the edges but still slightly soft in the centers, about 12 minutes. Remove from the oven and transfer the cookies to a wire rack to cool completely. They will crisp up further as they cool.
- Prepare Icing: In a small bowl, combine the large egg white, powdered sugar, pure vanilla extract, and kosher salt. Using a handheld electric mixer, beat the mixture until smooth and thick. Add 1 teaspoon of water and blend until the icing reaches a smooth, perfect dipping consistency. Add a few more drops of water if necessary to loosen the icing while dipping.
- Ice Cookies: One at a time, gently kiss the tops of the cooled cookies to the surface of the icing, just lightly dipping to coat the top without submerging the entire cookie. Let any excess icing drip off before placing the iced cookie back onto the wire rack.
- Let Icing Set: Allow the icing to dry completely at room temperature for about 1 hour before serving or storing.
- Store Cookies: Store the iced oatmeal cookies in an airtight container for up to 1 week, maintaining freshness and crispness.
Notes
- Store cookies in an airtight container for up to 1 week to maintain freshness.
- Use a food processor to grind oats and blend dough smooth for the best texture.
- The icing uses raw egg white; ensure you use fresh, high-quality eggs or pasteurized egg whites if preferred.
- Chilling the dough is crucial to achieve clean slices and proper texture in the cookies.
- If the icing thickens too much while dipping, add a few drops of water to loosen it back to a perfect consistency.
- Using parchment paper or silicone baking mats prevents sticking and promotes even baking.
- The recipe yields approximately 24 to 30 cookies depending on thickness of slices.
Nutrition
- Serving Size: 1 cookie (based on 30 cookies per batch)
- Calories: 24 kcal
- Sugar: 1 g
- Sodium: 67 mg
- Fat: 1 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 5 mg
