Description
These Iced Oatmeal Cookies combine the hearty texture of rolled oats with warm spices, molasses, and a sweet vanilla icing. Soft and chewy with a slightly crisp edge, these classic cookies are perfect for gifting or enjoying as a comforting treat any time of year.
Ingredients
Scale
Dry Ingredients
- 2 cups (170g) old-fashioned whole rolled oats
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; prefer Grandma’s brand)
- 2 teaspoons pure vanilla extract
Icing
- 1 and 1/2 cups (180g) sifted confectioners’ sugar
- 1/4 teaspoon pure vanilla extract
- 1.5 – 2 Tablespoons milk
Instructions
- Pulse the Oats: Pulse the oats in a food processor 10-12 times until you get a mix of chopped oats with some oat flour for varied texture.
- Mix Dry Ingredients: In a medium bowl, whisk together the pulsed oats, all-purpose flour, baking soda, salt, cinnamon, and nutmeg. Set this mixture aside.
- Cream Butter and Sugars: Using a hand or stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on medium-high speed until light and creamy, about 2 minutes.
- Add Eggs, Molasses, and Vanilla: Beat in the eggs one at a time, then add the molasses and vanilla extract, mixing on high speed until fully combined, about 1 minute. Scrape down the bowl as needed.
- Combine Wet and Dry Ingredients: Add the dry mixture to the wet mixture and mix on low speed until just combined. The dough will be thick and sticky.
- Chill the Dough: Cover the dough and chill in the refrigerator for at least 45 minutes and up to 4 days. If chilled longer than a few hours, let the dough sit at room temperature for at least 30 minutes before scooping.
- Preheat and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Scoop and Bake: Scoop about 1.5 tablespoons of dough per cookie, placing them 3 inches apart on the baking sheets. Bake for 11-12 minutes, until the edges are lightly browned and centers are still soft.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before icing.
- Make the Icing: In a medium bowl, combine the sifted confectioners’ sugar, vanilla extract, and 1 tablespoon of milk. Whisk until combined, adding more milk (about 1 additional tablespoon) as needed to create a very thick icing.
- Ice the Cookies: Lightly dip the tops of the cooled cookies into the icing. Allow icing to set for a few hours before stacking or gifting.
- Storage: Store cookies covered at room temperature for up to 3 days or refrigerate up to 10 days.
Notes
- Pulse the oats to create a mix of chopped oats and oat flour; this adds texture to the cookies.
- Chilling the dough improves flavor and makes it easier to scoop.
- If the dough is too hard after prolonged chilling, allow it to warm up for 30 minutes before baking.
- The icing is intentionally thick to give a nice coating without dripping; add milk little by little to achieve the right consistency.
- Cookies can be stored covered at room temperature or refrigerated for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: oatmeal cookies, iced cookies, molasses cookies, cinnamon oatmeal cookies, soft cookies, holiday cookies
