Iced Oatmeal Cookies
These Iced Oatmeal Cookies are soft, chewy, and topped with a sweet vanilla glaze—perfect for sharing and enjoying any time of year.
Servings: 18 cookies
Calories: 154kcal
Ingredients
Cookie Dough:
- 1 cup rolled oats lightly pulsed in a food processor
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter melted and cooled
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg beaten
- 1 teaspoon vanilla extract
Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon light corn syrup for a shiny sheen Optional
- ¼ teaspoon vanilla or maple extract Optional
Instructions
- Preheat oven to 350°F . Line baking sheets with parchment.
- Pulse oats in a food processor 4–5 times until coarsely ground.1 cup rolled oats
- In a bowl, whisk oats, flour, baking soda, cinnamon, nutmeg, and salt.1 cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ½ teaspoon salt
- In another bowl, whisk melted butter with both sugars. Stir in the beaten egg and vanilla.½ cup unsalted butter, ½ cup brown sugar, ¼ cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- Mix dry ingredients into wet until just combined with a wooden spoon.
- Optional: Chill dough 15–20 minutes for thicker cookies.
- Scoop 1 tbsp of dough per cookie, roll into a ball and place 2 inches apart. For flatter cookies, press the balls down with your fingers before baking.
- Bake 10–12 minutes until edges are set and the tops and edges are slightly golden.
- Transfer to a wire rack to cool completely.
- Mix the glaze ingredients until smooth and dip the tops of the cooled cookies in glaze and place on a baking sheet lined with parchment and a cooling rack set on top. Let the icing set before stacking.1 cup powdered sugar, 2-3 tablespoons milk
Nutrition
