These old style iced oatmeal cookies are smooth, chewy, and crammed with heat spice, with crisp buttery edges. Topped with creamy vanilla icing, they’re completely irresistible!
Why You’ll Love These Basic Iced Oatmeal Cookies
The subsequent time you’re tempted to choose up a field of iced oatmeal cookies from the shop, make this home made model! These iced oatmeal cookies couldn’t be simpler to make. They’re crammed with tender oats and comfortable spices, sweetened with molasses and brown sugar. Right here’s why you’ll love them simply as a lot as we do:
Old school. These iced oatmeal cookies style similar to the type grandma used to make.
Excellent texture. They’ve wealthy, buttery edges wrapped round smooth, chewy facilities, topped with easy vanilla icing that melts in your mouth.
One bowl. Your oatmeal cookie dough comes collectively in a single bowl for fast and straightforward clean-up.
These oatmeal cookies aren’t exhausting and crunchy just like the boxed oatmeal cookies you’ll discover within the grocery retailer. As a substitute, my home made oatmeal cookies are chewy and smooth, made with a contact of molasses and darkish brown sugar for simply the correct quantity of sweetness.
Substances You’ll Want
You solely want just a few widespread pantry objects to make the very best oatmeal cookies dipped in creamy icing. Beneath are some ingredient notes, and don’t overlook to scroll to the recipe card for the complete measurements and directions.
Butter and Eggs – Be certain they’re at room temperature earlier than you begin.
Darkish Brown Sugar – Secret #1 for good candy and tender oatmeal cookies. See beneath for particulars.
Vanilla – Use actual vanilla extract and never synthetic vanilla.
Molasses – Secret #2 for cookies which might be smooth, chewy, and stuffed with taste. Be certain to make use of unsulfured or darkish molasses, and not bootstrap molasses.
Salt
Cinnamon – You may also use nutmeg or blended spice (pumpkin or apple pie spice).
Baking Soda
Oats – One of the best oats for oatmeal cookies are fast oats, or old style rolled oats for a extra textured cookie.
Flour
Powdered Sugar – Mixed with water and extra vanilla extract for the icing.
Darkish Brown Sugar vs. Mild Brown Sugar
Enjoyable truth of the day: brown sugar is simply granulated sugar with molasses added. So, what’s the distinction between darkish brown sugar and light-weight brown sugar, then? It comes all the way down to the quantity of molasses. Darkish brown sugar is solely granulated sugar with extra molasses added to it. In these iced oatmeal cookies, the additional moisture in darkish brown sugar yields a extra tender, smooth cookie.
Find out how to Make Iced Oatmeal Cookies
You’re only some fast steps away from scrumptious oatmeal cookies recent from the oven!
Make the dough. Begin by creaming collectively the butter and sugar till it’s good and blended. After, add the eggs, vanilla, molasses, cinnamon, baking powder, and a pinch of salt. Subsequent, slowly incorporate the oats and flour.
Chill. Cowl and chill the dough within the fridge for about half-hour.
Scoop the dough. Use a cookie scoop to portion the dough onto a parchment-lined baking sheet.
Bake. Bake the oatmeal cookies at 350ºF for 10-12 minutes after which transfer them to a wire rack to chill.
Find out how to Ice Oatmeal Cookies
When your cookies have cooled fully, you’ll ice them the old style manner, with a candy and easy vanilla glaze.
Make the icing. Mix powdered sugar with just a few spoonfuls of water and a touch of vanilla extract, and whisk till clean.
Dip the cookies. One after the other, *calmly* dip the tops of the oatmeal cookies into the icing. Not a full dunk! Place the iced cookies again onto the wire rack. Wait till the icing has set earlier than storing your cookies (see the part in a while for storage directions).
Suggestions and Variations for the Finest Oatmeal Cookies
What’s an ideal cookie recipe with out a few useful suggestions and pointers? Maintain the next in thoughts when making iced oatmeal cookies from scratch:
When you don’t have molasses, use maple syrup as a substitute.
Chill the dough. Chilling the oatmeal cookie dough within the fridge for a minimum of half-hour earlier than baking helps to stop the cookies from over-spreading within the oven.
Use a cookie scoop. It’s a game-changer for smooth, sticky cookie dough recipes like this one. Utilizing a cookie scoop ensures that your whole oatmeal cookies come out the identical dimension and form (I like to recommend a medium-sized scoop for this recipe).
Depart sufficient area for spreading. Be certain to go away about 2” between every dough ball on the baking sheet to account for the cookies spreading within the oven.
Modify the consistency of the icing. In case your vanilla icing is simply too thick for dipping, add extra water one spoonful at a time. If it’s wanting a bit runny, add extra powdered sugar. You don’t need the icing too moist, although, in any other case, it received’t set.
In case your oatmeal cookies end up exhausting and crumbly, it may very well be as a consequence of over-measuring. Just remember to’re accurately measuring dry substances like oats and flour, utilizing a kitchen scale or the spoon-and-level technique. As a substitute of “scooping” the substances from the bag utilizing the measuring cup, spoon them into the cup after which stage off the highest.
Find out how to Retailer Iced Oatmeal Cookies
Home made oatmeal cookies will final about 1 week at room temperature. Guarantee that the icing has set fully after which retailer the cookies in an hermetic container.
Do Oatmeal Cookies Freeze Effectively?
Sure! These cookies could be frozen with or with out the icing. Retailer the cookies hermetic and freeze them for as much as 3 months. You may also freeze the unbaked cookie dough balls, and bake them straight from frozen (add an additional minute to the baking time).
These old style iced oatmeal cookies have the right chewy texture! They’re smooth within the center with crisp buttery edges, crammed with spice, and topped with creamy vanilla icing.
1 cup butter, room temperature
1 3/4 cups darkish brown sugar
2 massive eggs, room temperature
1 teaspoon vanilla extract
2 tablespoons molasses
1 teaspoon kosher salt
1 1/2 teaspoons floor cinnamon
1/2 teaspoon baking soda
2 1/4 cups fast oats
2 cups all-purpose flour
2 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
4–5 tablespoons water
Preheat the oven to 350°F. Line a baking sheet with parchment paper and put aside.
Within the bowl of your stand mixer fitted with the paddle attachment, combine the butter and darkish brown sugar collectively for two minutes. Add within the eggs, vanilla, molasses, salt, cinnamon, and baking soda and blend for an extra minute, scraping the edges of the bowl as vital.
Flip the mixer to low velocity, add within the oats and flour, and blend till mixed.
Cowl the dough and place it into the fridge to relax for half-hour.
Utilizing a medium (2 tablespoon) cookie scoop, portion out the dough onto the ready baking sheet leaving 2 inches in between for spreading. Bake for 10-12 minutes.
Switch the cookies to a wire rack to chill fully.
Icing: Whisk the powdered sugar, water, and vanilla extract collectively in a medium bowl till clean.
Dip the tops of every cooled cookie into the icing and place again on the wire rack to set.
Key phrases: iced oatmeal cookies, oatmeal cookies recipe
