iced 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.

These classic iced oatmeal cookies are old-fashioned style with soft centers, crisp chewy edges, cozy spice flavor, and are topped with vanilla icing that sets after a couple hours. Pulsing the oats before adding to the cookie dough will give you a compact and uniform textured cookie.

(160 grams) old-fashioned whole rolled oats

(250 grams) all-purpose flour (spoon & leveled)

(2 sticks; 230 grams) unsalted butter, softened to room temperature

(200 grams) packed light or dark brown sugar

(100 grams) granulated sugar

eggs,

Tablespoon unsulphured dark molasses*

1 and 1/2 cups (180 grams) sifted confectioners’ sugar*

milk

Make the cookies

Pulse the oats in a food processor 10-12 times until you have a variety of texture&#8211; chopped oats with some oat flour. See photo above for a visual.

Whisk the pulsed oats, flour, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.

In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before scooping and baking because the dough will be quite hard.

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Scoop cookie dough, about 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look very soft.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before icing.

Make the icing: 

Place sifted confectioners&#8217; sugar in a medium bowl. Add the vanilla extract and 1 Tablespoon of milk. Use a fork to whisk until combined. It will be impossible to fully combine because this isn&#8217;t enough liquid. Add only enough extra milk to make a very very thick icing. I only add about 1 more Tablespoon of milk. Lightly dip the tops of the cookies into the icing. Icing will set after a few hours, so you can stack and gift the cookies.

Cookies stay fresh covered at room temperature for 3 days or in the refrigerator for up to 10 days.

I love your website in general. For your readers, I make all your recipes vegan. We have an egg allergy so I substitute each egg for 1/4 cup of pumpkin puree. These came out wonderful! I hardly need to alter anything else when I do my substitution in your recipes. Thank you!

https://www.youtube.com/watch?v=ij0Ad8fEuRU

These classic iced oatmeal cookies are old-fashioned style with soft centers, crisp chewy edges, and are topped with vanilla icing that sets after a couple hours. 

Get the full recipe: https://sallysbakingaddiction.com/iced-oatmeal-cookies/

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Iced Oatmeal Cookies | Sally's Baking Addiction

As soon as it’s cool enough to turn on the oven, this is the recipe we bake. With warming spices of cinnamon, ginger and cloves, these are the perfect cookies to welcome fall! Inspired by the packaged oatmeal cookies you might remember from childhood, these have all that flavor and then some—thanks to the tireless testing efforts of the Betty Crocker Test Kitchens. The secret to recreating this grocery-store classic is using old-fashioned oats in two different ways. First, oats are processed into a coarse grind to make oat flour. Then, unprocessed oats are stirred into the dough for a chewy textural contrast. A dash of molasses further aids the chewiness factor and adds a deep, earthy sweetness to the cookies. The final result is a perfectly delicious scratch cookie that’ll charm anyone—no matter if these treats make them wax nostalgic, or they’re trying them for the first time! 

oats

Gold Medal™ all-purpose flour

ginger

cloves

butter, softened

shortening

molasses

butter, melted

Heat oven to 375°F. In food processor, place 2 cups of the oats; cover and process until coarsely ground (texture will be like coarse ground flour). Pour into medium bowl; stir in remaining 1 cup oats, the flour, cinnamon, baking soda, ginger, baking powder, salt and cloves. Set aside.

In large bowl, beat 1/2 cup softened butter, the shortening and brown sugar with electric mixer on medium speed about 1 minute or until fluffy, scraping bowl occasionally. Beat in eggs, one at a time, just until smooth. Beat in molasses and 1 teaspoon vanilla. Stir oat mixture into butter mixture (dough will be stiff).

Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Flatten slightly.

Bake 7 to 9 minutes or until edges are set and light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

In medium bowl, beat Frosting ingredients with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Spread 1 teaspoon frosting on each cookie. Let stand about 30 minutes or until frosting is set. Store covered in airtight container.

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