Iced Oatmeal Cookies
Published Dec. 7, 2021
- Total Time
- 35 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- 1cup/95 grams old-fashioned rolled oats
- 1cup/128 grams all-purpose flour
- ¼teaspoon kosher salt
- ½cup/100 grams granulated sugar
- ¼packed cup/55 grams light brown sugar
- 1large egg, at room temperature
- 2teaspoons ground cinnamon or pumpkin pie spice
- 1teaspoon pure vanilla extract
- ½teaspoon baking soda
- 4tablespoons/57 grams unsalted butter, melted
- ¾cup/92 grams confectioners’ sugar
- 5teaspoons whole or oat milk, plus more as needed
Nutritional analysis per serving (15 servings)
153 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 2 grams protein; 81 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees and line a large cookie sheet with parchment.
- Step 2
In a bowl, combine the oats, flour and salt. In the bowl of a stand mixer fitted with the whisk attachment, beat both sugars with the egg, cinnamon, vanilla and baking soda on high speed, scraping the bowl as needed, until glossy, pale and thick, a full 2 minutes. Reduce the speed to medium. Very slowly drizzle in the melted butter and whisk until thoroughly incorporated. Add the oat mixture and gently fold by hand using a wooden spoon or rubber spatula just until incorporated, being careful not to overmix.
- Step 3
Using a small cookie scoop or two spoons, drop 15 golf ball-size mounds of dough onto the sheet pan, spacing them at least 2 inches apart. Bake until the edges and surface are set and lightly golden brown, but the center is still gooey, 12 to 14 minutes. Remove from the oven and immediately rap the cookie sheet on the counter or stovetop a couple of times to help the cookies flatten a little more, and cool on the sheet for 5 minutes.
- Step 4
In a small bowl, mix the confectioners’ sugar and milk using a fork until the icing is completely smooth and very thick but still moves if you tilt the bowl. Add more milk in small increments as needed. Dip only the very tops of the cookies into the bowl of icing, leaving the deeper cracks in the cookies uncoated and allowing any excess icing to drip back into the bowl. Flip the cookies over and return them to the cookie sheet to allow the icing to harden, 10 to 15 minutes. The iced cookies will keep in an airtight container at room temperature for up to 1 week.
Private Notes
Comments
The last step about lasting a week in a container didn’t make any sense…they didn’t last that long. They were all gone in a few hours. Solid recipe and now entering the regular rotation.
These cookies are easy to make and delicious. Added 1/2 cup dried tart cherries (trader joe's are my favorite) And subbed 2 teaspoons of bourbon for the milk in the glaze to add another note. Baked 12 minutes.
You can make anything without a stand mixer. I never use one.
Delicious but agree with adding dried cherries or cranberries for a bit more bite. My first batch accidentally had an extra 1/2 cup of sugar and the cookies had better texture, more crackle than the original recipe. If coupled with the sour of dried cherries, perfection!
I made these last month, followed the recipe and they were perfect. However, I would recommend brushing on the glaze. Made them again this week, browned the butter and added raisins, and the results weren't nearly as good.
Delicious cookie. The tip of browning the butter added a wonderful flavor. I’ve saved the recipe and will make these again.