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Iced Oatmeal Cookies Recipe

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4.2 from 9 reviews

Delicious and soft iced oatmeal cookies with a hint of cinnamon and nutmeg, topped with a smooth vanilla icing. These cookies combine rolled oats, warm spices, and a sweet molasses touch, making them perfect for gifting or enjoying with your afternoon tea.

Ingredients

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

  1. Pulse the oats: Use a food processor to pulse the old-fashioned oats 10-12 times. This will give a variety of textures including chopped oats and some oat flour. This step helps create the perfect texture in your cookies.
  2. Mix dry ingredients: In a medium bowl, whisk together the pulsed oats, all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set this mixture aside for later use.
  3. Cream butter and sugars: In a large bowl, use a hand mixer or stand mixer with a paddle attachment to beat the softened unsalted butter, packed brown sugar, and granulated sugar on medium-high speed for about 2 minutes until light and creamy.
  4. Add eggs and flavorings: Beat in the eggs, molasses, and vanilla extract on high speed until fully combined, approximately 1 minute. Scrape down the bowl's sides and bottom and beat again if needed to ensure even mixing.
  5. Combine wet and dry ingredients: Add the dry oat and flour mixture to the wet ingredients and mix on low speed just until combined. The cookie dough will be thick and sticky.
  6. Chill the dough: Cover the dough and refrigerate it for at least 45 minutes, and up to 4 days. For dough chilled more than a few hours, bring to room temperature for at least 30 minutes before baking since it will be very firm.
  7. Preheat oven and prepare baking sheets: Heat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
  8. Scoop and bake cookies: Using about 1.5 tablespoons of dough per cookie, scoop and place them 3 inches apart on the prepared baking sheets. Bake for 11-12 minutes until the edges are lightly browned but centers remain soft.
  9. Cool cookies: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely before icing.
  10. Prepare the icing: In a medium bowl, sift the confectioners’ sugar. Add the vanilla extract and 1 tablespoon of milk, whisking with a fork. The mixture will be thick and may not fully combine at this point. Gradually add up to 1 more tablespoon milk to achieve a very thick icing consistency.
  11. Icing the cookies: Lightly dip the tops of cooled cookies into the icing. Allow the icing to set for a few hours before stacking or gifting the cookies.
  12. Storage tips: Store iced cookies covered at room temperature for up to 3 days, or refrigerate for up to 10 days to maintain freshness.

Notes

  • Do not use blackstrap molasses; unsulphured or dark molasses is preferred for better flavor.
  • Chilling the dough enhances flavor and texture but allow time for it to warm slightly if refrigerated for a long period.
  • Use parchment paper or silicone baking mats to prevent sticking during baking.
  • The icing is purposely very thick to create a nice glaze on the cookies and will harden as it sets.
  • Cookies keep well and can be made ahead; ideal for gifting or parties.

Find it online: https://simpleplatter.com/iced-oatmeal-cookies-recipe/