Description
Delight in these classic Iced Oatmeal Cookies featuring a perfectly chewy texture with warm spices and a sweet, glossy glaze. Made with coarsely ground rolled oats, cinnamon, nutmeg, and a hint of vanilla, these cookies offer a nostalgic treat ideal for any occasion.
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
- 3 tablespoons milk
- 1 teaspoon light corn syrup (optional, for a shiny sheen)
- 1/4 teaspoon vanilla or maple extract (optional)
Instructions
- Preheat oven: Preheat your oven to 350°F and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Pulse oats: Place the rolled oats in a food processor and pulse 4–5 times until they are coarsely ground for better texture integration into the cookie dough.
- Mix dry ingredients: In a large bowl, whisk together the ground oats, all-purpose flour, baking soda, cinnamon, nutmeg, and salt until evenly combined.
- Combine wet ingredients: In a separate bowl, whisk the melted, cooled unsalted butter with brown sugar and granulated sugar. Stir in the beaten egg and vanilla extract thoroughly.
- Form dough: Gradually add the dry ingredients to the wet ingredients, mixing gently with a wooden spoon until just combined to avoid overworking the dough and toughening the cookies.
- Optional chilling: Chill the dough for 20 minutes if you prefer thicker cookies, which helps the dough firm up and prevents excessive spreading.
- Shape cookies: Scoop 1 tablespoon of dough for each cookie, roll into balls, and place them 2 inches apart on the prepared baking sheets. For flatter cookies, gently press the balls down with your fingers before baking.
- Bake cookies: Bake in the preheated oven for 12 minutes or until the edges are set and the tops are lightly golden, indicating the cookie is perfectly baked.
- Cool cookies: Transfer the cookies to a wire rack and allow them to cool completely before glazing to avoid melting the icing.
- Prepare glaze and ice: Mix powdered sugar, milk, and optional light corn syrup and vanilla or maple extract until smooth. Dip the tops of the cooled cookies into the glaze, then place them on a parchment-lined baking sheet with a cooling rack on top. Let the glaze set fully before stacking or serving.
Notes
- Coarsely pulsing oats enhances texture—avoid over-processing to maintain chewiness.
- Chilling the dough is optional but recommended for thicker cookies and better flavor development.
- Light corn syrup in glaze creates a shiny finish but can be omitted without affecting taste.
- Use parchment paper or silicone mats to prevent sticking and facilitate easy cleanup.
- Store glazed cookies in an airtight container at room temperature to keep them fresh up to 3 days.
- For a maple twist, replace vanilla extract in the glaze with maple extract.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 25 mg
