Iced Oatmeal Cookies

We've taken classic cookies to a whole new level! Dipped in vanilla icing and sprinkled with a touch of cinnamon, these old-fashioned iced oatmeal cookies are simply irresistible!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Cooling time 15

Total Time 40

Servings cookies

Calories 325kcal

Author Sherri Hagymas

Ingredients

For the cookies:

1 ¼ cup quick oats uncooked
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon cinnamon extra for topping
¼ teaspoon nutmeg
¼ teaspoon salt
½ cup butter unsalted, room temperature
⅓ cup brown sugar
¼ cup granulated sugar
1 tablespoon vanilla extract
1 large egg room temperature

For the icing:

¾ cup powdered sugar
2 tablespoons whole milk
¼ teaspoon vanilla extract

Instructions

Make the Cookies

Preheat oven to 350° F and line a baking sheet with parchment paper.
In a medium bowl, add the flour, oats, baking soda, cinnamon, nutmeg and salt and whisk together.
1 ¼ cup quick oats, 1 cup all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon salt
In a large mixing bowl, add the butter and both sugars and beat with an electric mixer on medium speed until creamy. (You can also use a stand mixer with a paddle attachment).
½ cup butter, ⅓ cup brown sugar, ¼ cup granulated sugar
Add the egg and vanilla extract in the bowl and blend until just combined.
1 tablespoon vanilla extract, 1 large egg
Then add the dry ingredients butter and sugar mixture and blend until just combined.
Using a cookie scoop, scoop out 8 large cookie dough balls and place them on the lined cookie sheet 2 inches apart. (I like to use a, ice cream scoop for large equal sizes. (you can make smaller cookies if you'd like by using a 1 ½ tablespoon scoop).
Using your fingers, gently press down the cookie dough to flatten the top slightly to about ½ inch thick.
Bake for 10-12 minutes.
Remove from the oven and allow the cookies to cool on the baking sheet for at least 15 minutes. Then transfer them to a wire cooling rack.

Make the icing:

While the cookies are cooling, add the powdered sugar, milk, and vanilla extract to a small bowl and whisk together well.
¾ cup powdered sugar, 2 tablespoons whole milk, ¼ teaspoon vanilla extract
Dip the tops of the cookies into the icing. Allow excess icing to drip into the bowl.
Then sprinkle the cookies with a small pinch of cinnamon and let the icing harden for about 5 minutes

Notes

Store in an airtight container at room temperature for 3-4 days or in the refrigerator for up to a week.

Freeze in a freezer safe baggie or container with parchment paper between layers to keep them from sticking. Freeze for up to 2 months.

Use gluten free one-to-one baking flour if desired.
Use old fashioned oats if desired.
Use any milk your'd like including non-dairy milk like oat milk, almond milk or soy milk for the icing.
Use pumpkin pie spice in place of the cinnamon and nutmeg.
Add ½ cup of raisins, dried cherries or dried cranberries.
Add ½ cup of semi-sweet chocolate chips or milk chocolate chips.
Use almond extract instead of vanilla extract.
Use all brown sugar or granulated sugar instead of the blend of both.

Nutrition