Description
Delightfully crisp iced oatmeal cookies featuring a perfect blend of warm spices, chewy oats, and a sweet vanilla glaze. These cookies are easy to prepare and ideal for a cozy treat that combines the wholesomeness of oats with a luscious sugary topping.
Ingredients
Units
Scale
Cookie
- 1 cup old fashioned rolled oats
- 1 cup all-purpose flour plus 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 (1 stick) butter, softened
- 1/2 cup packed brown sugar
- 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 and prepare baking sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Process oats: Place the rolled oats in a food processor and pulse 10-12 times until you achieve a mix of ground and whole oats for texture.
- Combine dry ingredients: In a medium bowl, whisk together the processed oats, flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg until well mixed.
- Cream butter and sugars: Using a stand mixer or hand mixer, cream the softened butter, brown sugar, white sugar, and vanilla extract on high speed for about 2 minutes until the mixture is light and fluffy.
- Add egg: Lower the mixer speed to low and incorporate the egg fully into the butter and sugar mixture.
- Mix dry ingredients into wet: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
- Chill dough: Refrigerate the cookie dough for 20-30 minutes to firm up and make it easier to handle.
- Scoop and bake: Using a standard cookie scoop, portion balls of dough onto the prepared baking sheets and bake in the preheated oven for 10-14 minutes. For crispier cookies, bake for the full 14 minutes.
- Cool cookies: Remove the cookies from the oven and let them cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
- Prepare glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, and milk until smooth.
- Ice cookies: Once cookies are fully cool, dip the tops into the glaze and swirl to remove excess icing.
- Set glaze: Allow the glazed cookies to sit for 30 minutes so the icing can set properly before serving.
Notes
- Refrigerating the dough makes it easier to handle and improves the texture of the cookies.
- Pulse the oats just enough to keep some texture; fully grinding the oats will change the cookie’s traditional chewy texture.
- For softer cookies, reduce the baking time slightly.
- The glaze can be customized by adding a pinch of cinnamon or lemon zest for extra flavor.
- Store iced cookies in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 172 kcal
- Sugar: 17 g
- Sodium: 114 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 25 mg
