Description
These Iced Oatmeal Cookies are a delightful treat featuring a chewy texture and warm spice flavor, topped with a sweet vanilla glaze. Perfect as a comforting snack or dessert, they combine classic oats and gentle spices with a smooth, glossy icing for added sweetness and appeal.
Ingredients
Scale
Cookie Dough
- ½ cup butter, softened
- â…“ cup brown sugar
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 egg, at room temperature
- 1 & ¼ cup old-fashioned whole rolled oats
- 1 cup all-purpose flour
- ¼ teaspoon cinnamon
- pinch of nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
Vanilla Glaze
- ¾ cup powdered sugar
- 1.5 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to prepare for baking the cookies.
- Cream the butter and sugars: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and creamy.
- Add egg and vanilla: Beat in the egg and one tablespoon of vanilla extract until the mixture becomes light and fluffy, ensuring even incorporation.
- Mix the dry ingredients: In a separate bowl, combine the oats, all-purpose flour, cinnamon, nutmeg, baking soda, and salt, then gradually stir into the wet mixture, scraping the sides of the bowl to combine thoroughly.
- Shape the cookies: Use a cookie scoop to portion out 8 dough balls and place them evenly spaced on the prepared baking sheet. Flatten each slightly to form cookie shapes.
- Bake: Bake in the preheated oven for about 10 minutes or until the cookies are just set. Avoid overbaking to retain a soft and chewy texture.
- Cool the cookies: Allow the cookies to cool on the baking sheet for 20 minutes. Once slightly firm, transfer them to a wire rack to cool completely.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust consistency by adding a little more milk if needed to make it slightly runny but thick enough to coat.
- Glaze the cookies: Dip the tops of the cooled cookies into the prepared glaze and place them back on the rack to let the icing set before serving.
Notes
- For softer cookies, do not overbake; remove from oven as soon as edges are set.
- Ensure the egg is at room temperature to help the dough mix evenly.
- Use parchment paper to prevent sticking and allow easier cleanup.
- The glaze can be thickened or thinned by adjusting the powdered sugar or milk to achieve desired consistency.
