frosted oatmeal cookies

These crispy Iced Oatmeal Cookies are a slice and bake cookies with a hint of nutmeg, cinnamon, dipped in a glaze that gives it that craggily top!

Iced Oatmeal Cookies Recipe

old-fashioned rolled oats

/ 170 grams firmly packed dark or light brown sugar

all-purpose flour (spooned and leveled)

salt

baking soda

baking powder

cinnamon

nutmeg

unsalted butter

/ 150 g powdered sugar

vanilla extract

In the bowl of a food processor fitted with a steel S blade, grind the oats to a flour. Add the brown sugar, flour, salt, baking soda, baking powder, cinnamon, and nutmeg and process briefly to blend. Toss in the butter cubes and process until the butter is well incorporated and the dough begins to clump and pull off the sides of the bowl. Add the egg yolk and pulse until the dough comes together with no dry pockets.

Line a work surface with a large sheet of plastic wrap. Turn out the dough onto the plastic wrap and form it into a log about 10-inches/25cm long and 1 1/2 inches/3.8 in diameter. Wrap the dough tightly. Chill the dough until firm, about 3 hours in the refrigerator.

Position a rack to the center of the oven and preheat it to 350 degrees F. Line 2 baking sheets with parchment paper. Use a thin, sharp knife to slice the dough log into 2 dozen rounds, each just shy of 1/2-inch/1.25 cm thick. Transfer the rounds, evenly spaced about 2 inches/5cm apart, to the prepared baking sheets. Bake until golden and firm on the edges with a bit of give in the centers, about 12 minutes. Transfer the cookies to a wire rack to cool completely—they will crisp all the way through as they cool.

To Make the Dough:

In a small bowl, combine the egg white, powdered sugar, vanilla and salt. Mix with a handheld electric mixer until smooth and thick. (Alternatively, you could also do this in a stand-up mixer or in a medium bowl by hand.) Blend in 1 teaspoon of water until smooth. To ice the cookies, working 1 at a time, kiss the tops lightly to the surface of the icing—you want to just show the cookie to the icing, not submerge it.

Let the excess icing drip off for a moment, and then set the iced cookie on a wire rack. If the icing begins to firm while you’re dipping, loosen it with a few drops of water. Allow the icing to dry completely before serving, about 1 hour.

Store in an airtight container for up to 1 week.

To Make the Icing:

Old fashioned, soft and chewy, Iced Oatmeal Cookies! With a crisp edge and soft middle, this classic cookie is perfectly frosted with a simple icing and belongs in your regular baking rotation.

Iced Oatmeal Cookies

old fashioned oats

all purpose white flour

Tablespoon baking powder

brown sugar

white sugar

eggs

vanilla

sugar

½ Tablespoons milk

Preheat your oven to 350 degrees and line two baking sheets with parchment paper or a silicone baking mat. Set aside.

In a food processor, add the rolled oats and pulse until coarse, about 10 seconds.

In a medium mixing bowl, whisk together the ground oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a large mixing bowl, add the butter and sugars and cream together with a hand mixer.

One at a time, add in the eggs, mixing in between each addition. Add in the vanilla and mix.

Gradually pour in the flour mixture while continuing to mix until well combined. The dough will be thick.

Use a medium cookie scoop to place 12 per baking sheet, evenly spaced.

Bake for 9-12 minutes until the edges begin to brown.

Cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Meanwhile, make the glaze in a shallow bowl. Add the powdered sugar and milk and whisk until smooth.

Take a cooled cookie and quickly dip the top into the glaze and let the excess drip off. Let icing set before serving.

Vegan iced oatmeal cookies are soft, chewy, sweet, and easy to make! These old fashioned oatmeal cookies are frosted with dairy-free vanilla icing that sets. The recipe is made with pantry staples like quick oats, brown sugar, cinnamon, and molasses. You can even make them gluten-free. This is a copycat Archway cookies recipe and a perfect dessert for the holidays! #oatmealcookies #icedoatmealcookies #icedcookies #frostedcookies #vegancookies #oatmealcookie #holidaycookies  

Vegan Iced Oatmeal Cookies

vegan butter, softened

cup light brown sugar, packed

cup granulated sugar

flax egg (1 tbsp ground flaxseed + 3 tbsp water)

tbsp molasses

tsp vanilla extract

cups quick oats*

tsp baking soda

tsp baking powder

tsp salt

sugar,

milk

tsp vanilla extract

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

Prepare the flax egg. Combine ground flaxseed and water in a small bowl. Stir together, then set aside for 5 minutes. It will gelatinize and thicken.

Add the vegan butter, brown sugar, and sugar to a large bowl. Using a handheld electric mixer or a stand mixer, cream the butter and sugars together until light and fluffy (about 2-3 minutes). Add the flax egg, molasses, and vanilla extract. Cream together again until combined.

Add the quick oats, flour, baking soda, cinnamon, baking powder, nutmeg, and salt. Mix together until just combined.

Scoop the dough into round balls and transfer to the baking sheet. Gently press the dough with your hands to flatten them a little bit. Bake for 13-15 minutes. Remove the cookies from the oven while the center still appears slightly underbaked. They will continue to cook, de-puff, and firm up while cooling.

Oatmeal Cookies

While the oatmeal cookies cool, prepare the dairy-free vanilla icing.

Add powdered sugar, non-dairy milk, and vanilla extract to a bowl. Whisk together until smooth. If desired, add extra splashes of non-dairy milk to thin the consistency.

Drizzle the icing over the each cookie. Set aside until the icing firms up (about 10 minutes). Enjoy!

Vanilla Icing

https://mediavine-res.cloudinary.com/video/upload/t_original/v1695935613/osuvllmvt7tnhiulrz0b.mp4

Vegan iced oatmeal cookies are soft, chewy, sweet, and so easy to make! These old fashioned oatmeal cookies are frosted with vanilla icing that sets. It's a one bowl recipe and made with pantry staples, like quick oats, brown sugar, cinnamon, and molasses. They're great for holidays, gifting, and you can make them gluten-free!

Top 3 frosted oatmeal cookies recipes from across the web

The most viewed frosted oatmeal cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Iced Oatmeal Cookies Recipe

Iced Oatmeal Cookies

Vegan Iced Oatmeal Cookies

Top 3 frosted oatmeal cookies recipes from across the web

The most viewed frosted oatmeal cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Iced Oatmeal Cookies Recipe

Iced Oatmeal Cookies

Vegan Iced Oatmeal Cookies

The most viewed frosted oatmeal cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine