Description
These Iced Oatmeal Cookies are a delightful twist on the classic oatmeal cookie, featuring a soft, chewy texture with warm spices and a luscious sweet glaze. Perfect as a snack or dessert, they combine the wholesome goodness of oats with a sweet vanilla glaze that adds a shiny, flavorful finish.
Ingredients
Units
Scale
Cookie Dough:
- 1 cup rolled oats lightly pulsed in a food processor
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted and cooled
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg beaten
- 1 teaspoon vanilla extract
Glaze:
- 1 cup powdered sugar
- 3 tablespoons milk
- 1 teaspoon light corn syrup (optional for shiny sheen)
- 1/4 teaspoon vanilla or maple extract (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Pulse Oats: Place the rolled oats in a food processor and pulse 4–5 times until they are coarsely ground, which helps integrate them better into the dough.
- Combine Dry Ingredients: In a mixing bowl, whisk together the pulsed oats, all-purpose flour, baking soda, cinnamon, nutmeg, and salt to evenly distribute the spices and leavening agent.
- Mix Wet Ingredients: In another bowl, whisk melted and cooled unsalted butter with brown sugar and granulated sugar until smooth. Then stir in the beaten egg and vanilla extract until fully combined.
- Form Dough: Gradually add the dry ingredients into the wet ingredients and mix with a wooden spoon until just combined, ensuring not to overmix for tender cookies.
- Optional Chilling: Chill the dough in the refrigerator for 20 minutes if you prefer thicker cookies, which helps control spreading during baking.
- Shape Cookies: Scoop 1 tablespoon of dough for each cookie, roll into balls, and place them about 2 inches apart on the prepared baking sheets. For flatter cookies, gently press each ball with your fingers before baking.
- Bake: Bake in the preheated oven for 12 minutes or until the edges are set and the tops and edges turn slightly golden, signaling they are done.
- Cool Cookies: Transfer the baked cookies to a wire rack and allow them to cool completely before glazing to prevent the glaze from melting.
- Prepare Glaze: In a small bowl, whisk together powdered sugar, milk, and optional light corn syrup and vanilla or maple extract until smooth and pourable.
- Ice the Cookies: Dip the tops of the cooled cookies into the glaze, then place them back on a parchment-lined baking sheet with a cooling rack on top. Allow the glaze to set completely before stacking or serving.
Notes
- For a thicker cookie, chilling the dough for 20 minutes is recommended before baking to reduce spreading.
- Using light corn syrup in the glaze adds a glossy finish but can be omitted if unavailable.
- For a dairy-free version, substitute butter with a plant-based margarine and use a non-dairy milk in the glaze.
- If you prefer a stronger spice flavor, increase cinnamon by an additional ¼ teaspoon.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
