Description
Delight in these classic Iced Oatmeal Cookies featuring a delightful blend of warm spices, chewy oats, and a sweet vanilla glaze. Perfectly tender and flavorful, these cookies offer a nostalgic treat that’s easy to make from scratch and ideal for sharing or gifting.
Ingredients
Units
Scale
Cookie Dough:
- 1 cup rolled oats, lightly pulsed in a food processor
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup brown sugar
- 1/4 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 (optional, for a shiny sheen)
- 1/4 teaspoon vanilla or maple extract (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Pulse the Oats: Place 1 cup of rolled oats in a food processor and pulse 4–5 times until coarsely ground to create a better texture in the cookies.
- Mix Dry Ingredients: In a bowl, whisk together the pulsed oats, 1 cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ½ teaspoon salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the ½ cup melted unsalted butter with ½ cup brown sugar and ¼ cup granulated sugar until smooth. Then, stir in the beaten egg and 1 teaspoon vanilla extract thoroughly.
- Combine Dough: Add the dry ingredients into the wet mixture and stir gently with a wooden spoon until just combined. Avoid overmixing to keep the cookies tender.
- Optional Chill: For thicker cookies, chill the cookie dough in the refrigerator for 15–20 minutes.
- Shape Cookies: Scoop 1 tablespoon of dough per cookie and roll into balls. Place them about 2 inches apart on the prepared baking sheets. For flatter cookies, gently press down the dough balls with your fingers before baking.
- Bake: Bake in the preheated oven for 10–12 minutes until the edges are set and the tops and edges turn a light golden color.
- Cool: Transfer the cookies to a wire rack and allow them to cool completely before glazing.
- Prepare Glaze: In a small bowl, mix 1 cup powdered sugar with 2-3 tablespoons milk until smooth. Add 1 teaspoon light corn syrup and ¼ teaspoon vanilla or maple extract if using, for a glossy finish.
- Glaze Cookies: Dip the tops of the cooled cookies into the glaze. Place them on a parchment-lined baking sheet with a cooling rack on top to allow excess glaze to drip and set properly.
- Set Icing: Let the glazed cookies sit until the icing hardens before stacking or serving.
Notes
- Pulse oats just enough to coarsely grind them; over-processing can create a flour-like texture.
- Chilling dough is optional but helps achieve thicker, chewier cookies.
- Light corn syrup in the glaze adds shine but can be omitted.
- Use parchment paper to prevent sticking and make cleanup easier.
- Store glazed cookies in an airtight container at room temperature for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 30 mg
