Description
Deliciously soft and chewy iced oatmeal cookies with a perfect balance of warm spices and a sweet vanilla glaze. These cookies combine the hearty texture of oats with classic cookie flavors, finished with a smooth powdered sugar icing that adds a delightful sweetness and beautiful presentation.
Ingredients
Dry Ingredients
- 2 cups (180g) old fashioned oats
- 1 3/4 cups (248g) all-purpose flour (scoop and level to measure)
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Wet Ingredients
- 1 cup (226g) unsalted butter, at room temperature
- 1 1/4 cups packed (250g) light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
Icing
- 1 1/2 cups (180g) powdered sugar
- 2 Tbsp milk (plus more if needed to adjust consistency)
Instructions
- Preheat & Prepare Oats: Preheat your oven to 350 degrees Fahrenheit. Pour the oats into a food processor and pulse approximately thirty times in 1-second blitzes until they are partially ground.
- Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and the ground oats thoroughly for about 30 seconds to combine all dry ingredients evenly.
- Cream Butter & Sugar: Using a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium-high speed until the mixture is pale and fluffy, approximately 2 to 3 minutes. Scrape down the sides of the bowl to ensure even mixing.
- Add Eggs & Vanilla: Add eggs one at a time to the creamed butter mixture, mixing well after each addition. Stir in the vanilla extract, then scrape down the bowl again to incorporate all ingredients evenly.
- Combine Dry Ingredients & Chill Dough: Add the dry ingredient mixture to the wet mixture and mix just until combined. Fold the dough gently with a spatula to ensure even incorporation. Chill the dough in the refrigerator for 30 to 60 minutes to firm up.
- Scoop & Bake Cookies: Scoop about 2 tablespoons of dough (using a slightly heaped #40 cookie scoop) onto a baking sheet lined with silpat or parchment paper. Bake in the preheated oven for 11 to 15 minutes until edges are set. Let cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Icing & Ice Cookies: In a bowl, whisk powdered sugar and milk together, adjusting the consistency by adding more powdered sugar to thicken or more milk to thin as needed. Dip the tops of the cooled cookies into the icing, letting the excess drip off, or spread the icing over the tops with a spatula.
- Set Icing & Store: Allow the icing to set fully on the wire rack. Store the iced cookies in an airtight container at room temperature to maintain freshness.
Notes
- Partially grinding the oats adds texture without making the cookies too dense.
- Chilling the dough helps prevent the cookies from spreading too much while baking.
- Use room temperature butter for easier creaming and better texture.
- Adjust the icing thickness as needed for easier dipping or spreading.
- Cookies can be stored at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
