Description
Deliciously crisp iced oatmeal cookies featuring a perfect blend of oats, warm spices, and a sweet vanilla glaze that sets beautifully on top. These cookies are easy to prepare, baked to golden perfection, and ideal for a cozy snack or dessert.
Ingredients
Units
Scale
Cookie
- 1 cup old fashioned rolled oats
- 1 cup all-purpose flour plus 2 tbsp
- 1 tsp cornstarch
- 1/2 tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/4 tsp cinnamon
- 1/4 tsp ground nutmeg
- 8 tbsp butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
Glaze
- 1 cup powdered sugar
- 1/4 tsp vanilla extract
- 1 1/2 tbsp milk
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or baking mats to ensure the cookies don’t stick.
- Process the Oats: Pour the oats into a food processor and pulse about 10-12 times to achieve a mix of ground and whole oats, giving the cookies a delightful texture.
- Mix Dry Ingredients: In a medium bowl, whisk together the processed oats, all-purpose flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- Cream Butter and Sugars: In a large mixing bowl or stand mixer, cream the softened butter with brown sugar, white sugar, and vanilla extract on high speed for about 2 minutes until the mixture is light and fluffy.
- Add Egg and Combine: With the mixer on low speed, add the egg and mix until fully incorporated.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined; the dough will be soft.
- Chill the Dough: Refrigerate the dough for 20-30 minutes to make it easier to handle and to let the flavors meld.
- Scoop and Bake: Using a standard cookie scoop, place balls of dough on the prepared baking sheets. Bake in the preheated oven for 10-14 minutes, aiming for a crisp texture by baking the full 14 minutes.
- Cool the Cookies: Remove from the oven and let the cookies cool on the baking sheet for 3 minutes before transferring them onto a wire rack to cool completely.
- Prepare the Glaze: While the cookies cool, whisk together powdered sugar, vanilla extract, and milk until smooth.
- Glaze the Cookies: Dip the tops of the cooled cookies into the glaze, swirling to remove any excess glaze, then allow them to set for about 30 minutes before serving.
Notes
- For a softer cookie, reduce bake time slightly.
- Refrigerating dough helps prevent spreading during baking.
- You can substitute the milk in the glaze with almond or oat milk for a dairy-free option.
- Store iced cookies in an airtight container at room temperature for up to 3 days.
- Ensure the cookies are completely cool before glazing to prevent the glaze from melting.
Nutrition
- Serving Size: 1 cookie
- Calories: 172
- Sugar: 17g
- Sodium: 114mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 25mg
