Iced Oatmeal Cookies

These old-fashioned iced oatmeal cookies are soft, thick, chewy, and loaded with flavor. They're topped in a thick glaze that's the perfect finishing touch.

Course Dessert

Cuisine American

Keyword Oatmeal Cookies

Prep Time 20

Cook Time 14

Total Time 34

Servings cookies

Calories 139kcal

Author Kathleen

Ingredients

Cookies:

1 cup old-fashioned rolled oats
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup light brown sugar firmly packed
1 large egg at room temperature
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
2 teaspoons pure vanilla extract
1/2 teaspoon baking soda
4 tablespoons unsalted butter, melted

Icing:

3/4 cup powdered sugar
5 teaspoons (plus more as needed) milk, plus more as needed

US Customary - Metric

Instructions

Make The Cookies:

Preheat oven to 350°F (177°C). Line a large baking sheet with parchment or Silpat mats.
In a medium mixing bowl, stir together oats (1 cup), flour (1 cup), and salt (1/4 teaspoon); set aside.
In the bowl of a stand mixer, using the whisk attachment, beat granulated sugar (1/2 cup), brown sugar (1/4 cup), egg (1), cinnamon (1 1/2 teaspoons), nutmeg (1/4 teaspoon), vanilla (2 teaspoons), and baking soda (1/2 teaspoon) on high speed, for 2 minutes or until the mixture is thick and glossy.
Reduce mixer speed to medium and slowly drizzle melted butter (4 tablespoons). Continue to whisk until incorporated.
Gently, by hand, fold the oat mixture just until combined. Do not over-mix!
Using a medium cookie scoop, shape the dough into golf ball-sized rounds. Arrange on the prepared baking sheet, 2 inches apart.
Bake in preheated oven until the edges are set but the centers are still gooey about 12-14 minutes. Remove from the oven and immediately bang the baking sheet on the counter a couple of times. (This helps shape and flatten the cookies). Cool on the baking sheet for 5 minutes.

Make The Icing:

In a small mixing bowl, whisk together the powdered sugar (3/4 cup) and milk (5 teaspoons) until the mixture is totally smooth. It should be very thick but still move when the bowl is moved. Gradually add more milk if needed.
Dip the tops of the baked cookies in the icing. The deeper cracks in the cookie won't get covered. Allow any excess icing to drip back into the bowl. Flip cookies over and place on a baker's rack to let the icing set for about 10-15 minutes.

Nutrition