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The Best Iced Oatmeal Cookies

  • Author: Cara Owens
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

Looking for the best iced oatmeal cookies recipe? Look no further! These iced oatmeal cookies are soft, chewy, and absolutely delicious!


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Ingredients

  • 2 cups old-fashioned rolled oats
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup 2 sticks butter (softened)
  • 1 cup light brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Icing

  • 1 1/2 cups powdered sugar
  • 23 tbsp milk
  • 1 tbsp light corn syrup (optional*)

Instructions

  1. Preheat oven to 350 degrees
  2. Combine softened butter, sugar, and brown sugar, and stir until well-combined.
  3. Add eggs and vanilla extract and stir well. Set aside.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  5. Gradually add dry ingredients into wet until completely combined.
  6. Add 2 cups of old fashioned oats to a food processor and pulse 5-8 times.*
  7. Stir your oats into your cookie dough until well incorporated.
  8. Scoop dough onto parchment paper lined baking sheet using a small or medium sized cookie dough scoop to form a smooth round ball. Gently press down the tops of each cookie with the bottom of a glass before baking.
  9. Bake in oven for 12-14 minutes, or until bottoms are lightly golden.
  10. Allow cookies to cool completely on a cooling rack before covering with icing.

Icing

  1. Combine powdered sugar, milk, and corn syrup in a small bowl. Whisk until well-combined. If icing is too thick, add more milk as needed until you reach a drizzle consistency.
  2. Carefully dip the tops of each cookie into the icing and let excess drip down before turning over and placing the iced side up on a cooling rack. I recommend putting a baking sheet or piece of parchment paper underneath to catch any drips.
  3. Allow to sit at room temperature for at least an hour or two before transferring to an air tight container for storage.

Notes

*Light corn syrup will create a more shiny glaze, but can be omitted if desired.

*Avoid over-pulsing the oats and only pulse 5-8 times to barely break them up. The oats are what create the soft, chewy texture that’s so delicious.

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