Iced Oatmeal Cookies
Iced oatmeal cookies are a classic treat that is enjoyed by people of all ages. They are soft and chewy, with a hint of cinnamon and nutmeg that is perfect for any occasion. But what really sets these iced oatmeal cookies apart is the sweet and creamy icing that takes them to the next level.
I first came across this recipe a few years ago when I was looking for a way to use up some leftover oats. I was immediately hooked by the combination of flavors and textures. The cookies are soft and chewy, with a slight crunch from the oats. The icing is sweet and creamy, and it adds a perfect finishing touch.
Why I think you are going to love this recipe:
I think you are going to love these cookies because they are so easy to make and they are absolutely delicious. They are also versatile, so you can add in your favorite mix-ins, like chocolate chips, raisins, or nuts.
So what are you waiting for? Get in the kitchen and start baking!
Questions I often get about this recipe:
Q: What type of oats should I use for this recipe?
A: You should use old-fashioned rolled oats for this recipe. Quick oats will absorb too much moisture and make the cookies dry. Steel-cut oats will not provide the same texture as rolled oats.
Q: Can I substitute other sweeteners for brown sugar?
A: Yes, you can substitute white sugar for brown sugar in this recipe. However, the cookies will not be as moist and flavorful. You can also use a combination of white and brown sugar.
Q: Can I use a different type of milk for the icing?
A: Yes, you can use any type of milk for the icing, including almond milk, soy milk, or coconut milk. However, the flavor of the icing will be slightly different.
Q: How can I store these Iced oatmeal cookies?
A: These cookies can be stored at room temperature in an airtight container for up to 3 days.
Q: Can I freeze these cookies?
A: Yes, these cookies can be frozen for up to 3 months. To freeze, place the cookies on a baking sheet and freeze until solid. Then, transfer the cookies to a freezer-safe bag or container.
Q: Can I make these cookies gluten-free?
A: Yes, you can make these cookies gluten-free by substituting gluten-free flour for all-purpose flour.
Q: Can I add nuts to this recipe?
A: Yes, you can add chopped nuts to this recipe. Chopped walnuts, pecans, or almonds are all good options.
Q: Can I add chocolate chips to this recipe?
A: Yes, you can add chocolate chips to this recipe. Use semi-sweet or milk chocolate chips for best results.
Q: Can I add dried fruit to this recipe?
A: Yes, you can add dried fruit to this recipe. Raisins, cranberries, or dried apricots are all good options.
Q: Can I make these cookies vegan?
A: Yes, you can make these cookies vegan by substituting vegan butter for regular butter and using a non-dairy milk for the icing.
What you need to make this recipe:
Ingredients:
For the cookies:
2 cups old-fashioned rolled oats, pulsed in a food processor to achieve a variety of textures
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup unsalted butter, softened to room temperature
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
1 Tablespoon unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
2 teaspoons pure vanilla extract
For the icing:
1 cup powdered sugar
2 tablespoons milk
1 teaspoon pure vanilla extract
How you make the cookies and Icing:
Instructions:
Preheat oven to 350°F (177°C).
In a medium bowl, whisk together the pulsed oats, flour, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the molasses and vanilla.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Drop by rounded tablespoons onto ungreased baking sheets.
Bake for 10-12 minutes, or until golden brown.
Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
To make the icing, whisk together the powdered sugar, milk, and vanilla until smooth.
Drizzle the icing over the cooled cookies.
Enjoy!
Tips:
For a chewier cookie, bake for 10 minutes. For a crispier cookie, bake for 12 minutes.
Let the cookies cool completely before icing them.
Store the cookies at room temperature in an airtight container for up to 3 days.
Printable Recipe:
Iced Oatmeal Cookies
These soft and chewy iced oatmeal cookies are a classic treat that is sure to please everyone at your next party. They are made with old-fashioned rolled oats, and they are a perfect snack or dessert.
Ingredients
For the cookies
- 2 cups old-fashioned rolled oats, pulsed in a food processor to achieve a variety of textures
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup unsalted butter, softened to room temperature
- 1 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 Tablespoon unsulphured or dark molasses (do not use blackstrap; I prefer Grandma's brand)
- 2 teaspoons pure vanilla extract
For the icing
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (177°C).
- In a medium bowl, whisk together the pulsed oats, flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the molasses and vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes, or until golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- To make the icing, whisk together the powdered sugar, milk, and vanilla until smooth.
- Drizzle the icing over the cooled cookies.
- Enjoy!
Notes
- For a chewier cookie, bake for 10 minutes. For a crispier cookie, bake for 12 minutes.
- Let the cookies cool completely before icing them.
- Store the cookies at room temperature in an airtight container for up to 3 days.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make dessert. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you!
More recipes from us:
Busy Day Lemon Bars
Chocolate Chip Zucchini Bread
Easy 1 Pan Classic American Goulash
No-Bake Cornflake Cookies
Incredible Whole Orange Cake
