Description
Delightfully chewy and thick Iced Oatmeal Cookies featuring a warm blend of spices and a luscious vanilla glaze. These cookies combine the hearty texture of rolled oats with classic flavors like cinnamon and nutmeg, all topped with a smooth, sweet icing that perfectly complements their wholesome taste. Ideal for a cozy snack or dessert, these cookies bake up golden and soft, then cool down to a satisfying finish with a delicate vanilla glaze.
Ingredients
Cookie Ingredients
- 1 1/2 sticks (170 grams) unsalted butter
- 2 cups (180 grams) old-fashioned rolled oats
- 2 cups (254 grams) all-purpose flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups (300 grams) lightly packed dark brown sugar
- 2 large eggs, at cool room temperature
- 1 large egg yolk, at cool room temperature
- 1 1/2 teaspoons vanilla extract
Icing Ingredients
- 1 cup (125 grams) powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Make the cookies: Preheat your oven to 350°F (175°C) to prepare for baking the cookies. Line baking sheets with parchment paper to prevent sticking and allow even baking.
- Melt the butter: Place the unsalted butter in a large microwave-safe bowl and microwave in 20-second intervals until fully melted. Stir and then set aside to cool to room temperature, about 70°F (21°C), ensuring it doesn’t cook the eggs when mixed.
- Process the oats and dry ingredients: Use a food processor to pulse the rolled oats 15 times until they break down into coarse crumbs. Add the all-purpose flour, ground cinnamon, fine sea salt, baking powder, baking soda, and ground nutmeg. Pulse 2-3 times until all dry ingredients are combined evenly.
- Combine wet ingredients: To the cooled melted butter, whisk in the dark brown sugar until incorporated. Then whisk in the two eggs, additional egg yolk, and vanilla extract until the mixture is smooth and well blended.
- Mix dry and wet ingredients: Gently fold in the dry ingredient mixture using a spatula, stirring only until just combined to avoid overworking the dough.
- Hydrate the dough: Allow the dough to sit at room temperature for 5 minutes to hydrate the oats, allowing flavors to meld; in humid climates, extend to 10-15 minutes.
- Scoop the cookies: Using a medium, spring-loaded cookie scoop (about 1 1/2 tablespoons), drop balls of dough evenly spaced on the prepared baking sheets.
- Bake the cookies: Bake the dough for 10-11 minutes until the edges turn lightly browned and cookie centers are set but still soft; do not underbake as this will affect the texture and icing adhesion.
- Shape the cookies: Immediately upon removal from the oven, use a round cookie or biscuit cutter slightly larger than the cookies to swirl in gentle circles around each one, reshaping them into thick, uniform rounds for better presentation.
- Cool the cookies: Let the cookies cool on the baking sheets for 5 minutes post-baking, then transfer them to wire racks to cool completely before icing.
- Prepare the icing: In a medium shallow bowl, mix the powdered sugar, milk, and vanilla extract with a small whisk or fork until you achieve a very thick icing consistency that falls off the whisk in large ribbons. Add milk sparingly, just a splash at a time, if the icing becomes too thin.
- Ice the cookies: Lightly dab each cooled cookie into the icing, avoiding full dunking so the cookie’s surface texture remains visible. Return the iced cookies to parchment-lined sheets for setting.
- Set the icing: Allow the icing to set fully for about 1 hour at room temperature before stacking, transporting, or storing. Properly iced and stored cookies keep well in an airtight container at room temperature for up to 3 days.
Notes
- Ensure eggs and butter are at room temperature for best mixing results and dough texture.
- Do not underbake the cookies as they will be too delicate to handle and to support the icing.
- Adjust hydration time of dough based on ambient humidity to prevent dryness or too much moisture.
- Add milk slowly to the icing to maintain the perfect thickness for dipping without making it too runny.
- Store cookies in an airtight container at room temperature for up to 3 days; icing sets well but may soften in high humidity.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
