Description
This Old Fashioned Iced Oatmeal Cookie recipe features chewy, spiced oatmeal cookies topped with a sweet vanilla glaze. With a perfect balance of cinnamon and brown sugar, these classic cookies are chilled and baked to golden perfection, then finished with a smooth icing that adds a delightful sweetness and elegant touch.
Ingredients
Units
Scale
Cookies
- 2 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 1 1/2 teaspoons cinnamon
- 1 cup unsalted butter, softened to room temperature
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Icing
- 2 cups confectioner’s sugar, sifted
- 1/2 teaspoon vanilla extract
- 2–2 1/2 tablespoons milk
Instructions
- Combine Dry Ingredients: In a medium mixing bowl, mix the old-fashioned rolled oats, all-purpose flour, baking soda, Kosher salt, and cinnamon. Set this mixture aside for later use.
- Cream Butter and Sugars: In a large bowl, use a mixer on medium speed to thoroughly cream together the softened unsalted butter, light brown sugar, and granulated sugar for about 1 to 2 minutes until the mixture is smooth and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract on high speed until the mixture is fully combined, approximately one more minute.
- Mix Dry Ingredients into Wet: Gradually add the dry oat and flour mixture to the wet ingredients, mixing on low speed to combine everything evenly, being careful not to overmix the dough to maintain a tender cookie texture.
- Chill Dough: Cover the bowl and chill the cookie dough in the refrigerator for 45 minutes. This helps the dough firm up and enhances the flavors.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and to ensure even baking.
- Scoop and Bake Cookies: Using about 1 ½ tablespoons of dough per cookie, drop spoonfuls spaced 2 to 3 inches apart on the prepared baking sheet. Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly browned.
- Cool Cookies on Baking Sheet: Remove the cookies from the oven and let them cool directly on the baking sheet for 8 to 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare Icing: While the cookies cool, place the sifted confectioner’s sugar in a shallow bowl. Add vanilla extract and 1 tablespoon of milk at a time, stirring continually until the icing reaches a thick but spreadable consistency. Add more milk as necessary, but keep it thick.
- Ice the Cookies: Once the cookies are completely cooled, gently dip the tops by turning each cookie upside down and submerging into the icing. Lift the cookie straight up, allowing excess icing to drip back into the bowl. Turn the cookie right-side-up and place back on the cooling rack. Let the icing set for 15 to 30 minutes before serving.
Notes
- Ensure your butter and eggs are at room temperature for better mixing and texture.
- Chilling the dough is important for preventing spreading during baking.
- You can adjust the cinnamon amount as per your spice preference.
- The icing should be thick enough to coat the cookies without running off too much.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
