There is nothing better than a soft and chewy Oatmeal cookie. And then add a thin layer of icing to take these cookies over the top.
There’s nothing better than Old Fashioned Iced Oatmeal Cookies! They have the perfect chewy texture with soft centers and expertly iced!
These homemade iced oatmeal cookies are easy to make and the flavor reminds me of Mother’s Iced Oatmeal Cookies!
Ingredients needed to make Iced Oatmeal Cookies:
- Cookies
- Old Fashioned Oats
- All-purpose flour
- Baking Powder
- Baking Soda
- Salt
- Ground Cinnamon
- Ground Nutmeg
- Unsalted Butter softened
- Sugar
- Brown sugar
- Eggs
- Vanilla
- Icing
- Powdered sugar
- Milk
How to make Iced Oatmeal Cookies:
- Preheat oven to 350 degrees.
- Pour old-fashioned oats into the bowl of a food processor or high-powered blender and pulse until partially ground, about 15 seconds. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground oats until completely incorporated.
- In a separate medium bowl, (or bowl of a stand mixer) cream together butter, sugar and brown sugar until light and fluffy (about 3 minutes). Add in eggs one at a time, mixing until combined after each addition. Stir in vanilla extract.
- Slowly add in dry ingredients to wet ingredients and mix just until combined.
- Scoop the oatmeal cookie dough out onto prepared baking sheets (I used a silpat liner) in heaping tablespoonfuls. Bake cookies in preheated oven for 11 – 15 minutes until cookies are golden brown. Allow cookies to rest on baking sheet several minutes before transferring to a wire rack to cool completely.
- For the icing, whisk together powdered sugar and milk in a small bowl and dip the very tops of the cookies (cooled) in icing and allow excess to run off or alternately spread icing over top of the cookie. Return to wire rack and allow icing to set. Store in an airtight container at room temperature.
Helpful items for this Chewy Iced Oatmeal Cookies Recipe:
- Parchment Paper
- Cookie Sheet
- Small Cookie Scoop or Medium Cookie Scoop
- Hand Mixer or Stand Mixer
- Cooling Rack
- Rubber Spatula
- Measuring Cup
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Iced Oatmeal Cookies Recipe
There is nothing better than a soft and chewy Oatmeal cookie. and then add a thin layer of icing to take these cookies over the top.
Serving cookies
Ingredients
Cookies
- 1½ cups old fashioned oats
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup butter, softened
- ¾ cup sugar
- ¾ cup light brown sugar
- 2 eggs, large
- 2 teaspoons vanilla
Icing
- 2 cups powdered sugar
- 3 Tablespoons milk
Instructions
- Preheat oven to 350 degrees.
- Pour oats into a food processor or high-powered blender and pulse until partially ground, about 15 seconds. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground oats until completely incorporated.
- In a separate large bowl, cream together butter, sugar and brown sugar until light and fluffy (about 3 minutes). Add in eggs one at a time, mixing until combined after each addition. Stir in vanilla.
- Slowly add in dry ingredients to wet ingredients and mix just until combined.
- Scoop dough out onto baking sheet (I used a silpat liner) in heaping tablespoonfuls. Bake in preheated oven for 11 – 15 minutes. Allow cookies to rest on baking sheet several minutes before transferring to a wire rack to cool completely.
- For the icing, whisk together powdered sugar and milk in a mixing bowl and dip tops of cooled cookies in icing and allow excess to run off or alternately spread icing over cookies. Return to wire rack and allow icing to set. Store in an airtight container at room temperature.
Notes
- Let cookies set for a few minutes before placing them on cooling rack.
- If icing is too thick add a little more milk, if it’s too thin add a little more powdered sugar.
- Store cookies in air tight container.
Nutrition
Calories: 222 kcal · Carbohydrates: 35 g · Protein: 2 g · Fat: 9 g · Saturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 34 mg · Sodium: 183 mg · Potassium: 50 mg · Fiber: 1 g · Sugar: 23 g · Vitamin A: 260 IU · Vitamin C: 1 mg · Calcium: 37 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Recipe source: Cooking Classy
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