Iced Oatmeal Cookies
Servings: 14 Servings
Ingredients
Cookies
- 2 cups old fashioned oats
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 cup unsalted butter softened
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
Icing
- 2 cups powdered sugar sifted
- ½ teaspoon vanilla extract
- 2 to 2 ½ tablespoons milk
Instructions
For the Cookies:
- In a medium mixing bowl, combine the oats, flour, baking soda, salt, and cinnamon. Set aside.2 cups old fashioned oats, 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 ½ teaspoons ground cinnamon
- In a large bowl, use an electric mixer to combine the butter, brown sugar, and granulated sugar until well combined.1 cup unsalted butter, 1 cup light brown sugar, ½ cup granulated sugar
- Add the eggs and vanilla extract and beat on high until combined. Pour in the dry ingredients and mix on low speed just until combined.2 large eggs, 2 teaspoons vanilla extract
- Scoop about 1 ½ tablespoons of dough for each cookie, and place them on a small baking sheet. Cover, and refrigerate for at least an hour.
- When you're ready to bake, preheat oven to 350℉, and line a large baking sheet with parchment paper. You'll need to work in batches or use multiple baking sheets.
- Place the chilled dough onto the larger baking sheet, and leave about 2-inches between each piece. Bake for 11 to 13 minutes until lightly browned on the edges.
- Remove from the oven and let the cookies sit on the baking sheets for 10 minutes before transferring to wire rack to cool completely.
For the Icing:
- While the cookies cool, make the icing. Place the powdered sugar in a shallow bowl. Add the vanilla and milk, 1 tablespoon at a time, until the icing is thick but dippable.2 cups powdered sugar, ½ teaspoon vanilla extract, 2 to 2 ½ tablespoons milk
- Dip the tops of the cooled cookies by turning them upside down and dip in the icing. Pull the cookie straight up, letting the excess icing drip back into the bowl. Turn the cookie right-side-up and transfer back to the cooling rack.
- Let the icing set for at least 30 minutes before serving.
Notes
- Recipe makes approximately 28 cookies.
- Old fashioned oats work best for this recipe. Quick oats may change the texture and make the cookies softer, drier, or less chewy.
- Make sure the cookies are completely cool before icing. Warm cookies will cause the icing to thin and soak into the tops.
- You have a couple of options in regards to adding the icing. Dipping is easy and fairly quick. The only thing you'll need to watch out for are soft cookies that want to break in the center. If you think that's going to happen, use a knife or spatula to spread the icing on instead.
- Store iced oatmeal cookies in an airtight container at room temperature for 2 to 3 days after the icing fully sets. For longer storage, refrigerate for up to 1 week or freeze for up to 2 months with parchment paper between layers. Thaw frozen cookies at room temperature before serving.
Nutrition Facts
Iced Oatmeal Cookies
Serving Size
2 cookies
Amount per Serving
Calories
392
% Daily Value*
Fat
15
g
23
%
Saturated Fat
9
g
45
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
59
mg
20
%
Sodium
364
mg
15
%
Potassium
101
mg
3
%
Carbohydrates
62
g
21
%
Fiber
2
g
8
%
Sugar
40
g
44
%
Protein
4
g
8
%
Vitamin A
444
IU
9
%
Vitamin C
0.01
mg
0
%
Calcium
35
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
