Iced Oatmeal Cookies Recipe
Introduction
Iced oatmeal cookies are a delightful treat combining the warm spices of cinnamon and nutmeg with the hearty texture of oats. Topped with a sweet vanilla glaze, these cookies are perfect for sharing or enjoying with a cup of tea.
Ingredients
- ½ cup butter (softened)
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- 2 eggs
- 1½ tsp vanilla extract
- ¼ tsp salt
- ½ tsp baking soda
- 1½ tsp cinnamon
- ¼ tsp nutmeg
- 1½ cup quick oats
- 1½ cup all-purpose flour
- 1 cup powdered sugar
- 2½ tsp milk
- 1 tsp vanilla extract (for icing)
Instructions
- Step 1: Preheat your oven to 350℉ (175℃). Line two baking sheets with parchment paper and set them aside.
- Step 2: In a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and 1½ teaspoons of vanilla extract, mixing well.
- Step 3: Add the salt, baking soda, cinnamon, and nutmeg to the mixture. Stir until all spices and leavening agents are fully incorporated.
- Step 4: Slowly add the quick oats and all-purpose flour, mixing until the dough comes together evenly.
- Step 5: Using a 2½ inch cookie scoop, place the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Step 6: Bake for 10 to 12 minutes, or until the cookies are slightly golden brown around the edges.
- Step 7: If you prefer flatter cookies, gently press each cookie down slightly with a spatula while still warm.
- Step 8: Allow the cookies to cool completely on the baking sheets.
- Step 9: To make the icing, mix the powdered sugar, 1 teaspoon vanilla extract, and milk together in a small bowl until smooth.
- Step 10: Use a spoon to drizzle the icing over each cooled cookie.
- Step 11: Serve and enjoy your delicious iced oatmeal cookies!
Tips & Variations
- For extra texture, add ½ cup chopped nuts or raisins to the dough.
- Use rolled oats if quick oats aren’t available, but slightly increase mixing time.
- For a thicker icing, reduce the milk to 2 teaspoons; for thinner icing, add a bit more milk.
- Store cookies in an airtight container to keep them soft and fresh.
Storage
Store iced oatmeal cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container to absorb excess moisture. If you prefer, you can refrigerate them for up to 1 week. Reheat gently in the microwave for 10-15 seconds before serving to soften.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use old-fashioned rolled oats instead of quick oats?
Yes, you can substitute rolled oats for quick oats. The texture will be a bit chewier and the dough may need slightly longer mixing to fully incorporate the oats.
How do I prevent the icing from melting off the cookies?
Make sure the cookies have cooled completely before applying the icing. If the cookies are still warm, the icing will melt and run off.
PrintIced Oatmeal Cookies Recipe
Delight in these classic Iced Oatmeal Cookies, perfectly spiced with cinnamon and nutmeg, baked to a golden brown and topped with a sweet vanilla glaze. These cookies offer a chewy texture from the oats and a luscious icing finish, making them a timeless treat for any occasion.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 15 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Ingredients
- ½ cup butter (softened)
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- 2 eggs
- 1½ tsp vanilla extract
- ¼ tsp salt
- ½ tsp baking soda
- 1½ tsp cinnamon
- ¼ tsp nutmeg
- 1½ cup quick oats
- 1½ cup all-purpose flour
Icing Ingredients
- 1 cup powdered sugar
- 2½ tsp milk
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350℉ (175℃) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: Using a stand mixer or hand mixer, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps to create tender cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the 1½ teaspoons of vanilla extract, mixing well after each addition to fully incorporate.
- Add Dry Spices and Leavening: Mix in the salt, baking soda, cinnamon, and nutmeg until evenly blended to distribute the warm spices and ensure proper rising during baking.
- Add Oats and Flour: Gradually add the quick oats and all-purpose flour to the wet mixture, mixing slowly until just combined to avoid overworking the dough.
- Portion the Dough: Using a 2½ inch cookie scoop, place scoops of dough onto the prepared baking sheets, leaving about 2 inches of space between each to allow spreading.
- Bake the Cookies: Bake for 10 to 12 minutes or until the cookies are slightly golden brown at the edges. For a flatter cookie, gently press down each cookie with a spatula immediately after removing them from the oven.
- Cool the Cookies: Allow the cookies to cool completely on the baking sheet or a wire rack before icing to prevent the icing from melting.
- Prepare the Icing: In a small bowl, mix together the powdered sugar, vanilla extract, and milk until smooth and drizzly.
- Ice the Cookies: Using a spoon, drizzle the icing evenly over each cooled cookie for a sweet finishing touch.
- Serve and Enjoy: Let the icing set slightly before serving. Enjoy these delicious iced oatmeal cookies with a cup of tea or coffee.
Notes
- For chewier cookies, substitute old-fashioned oats instead of quick oats.
- You can add raisins, chopped nuts, or chocolate chips to customize your oatmeal cookies.
- If the dough is too soft, chill it in the refrigerator for 30 minutes before baking.
- To store, keep iced cookies in an airtight container at room temperature for up to 5 days.
- Ensure cookies are completely cooled before icing to avoid melting.
Keywords: iced oatmeal cookies, oatmeal cookies, baked cookies, cinnamon cookies, spiced cookies, homemade cookies, vanilla icing cookies
