Ice Oatmeal Cookies
These soft and chewy, old-fashioned Iced Oatmeal Cookies are the ultimate nostalgic treat! They're loaded with oats, full of cozy spices, and then "kissed" with a simple vanilla glaze.
Equipment
- Digital Kitchen Scale
- Food Processor or Grinder
- Electric Mixer
- Mixing Bowls
- Silicone Spatula
- Large Baking Sheet
INGREDIENTS
Oatmeal Cookies
- 1 ¾ Cups (155g) Rolled Oats coarsely ground
- 1 ½ Cup + 1 Tablespoon (187g) All-Purpose Flour
- 1 ¼ Teaspoons Cinnamon
- ¼ Teaspoon Nutmeg
- ½ Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- ¼ Teaspoon Fine Sea Salt
- ¾ Cup (170g | 12 Tbsp) Unsalted Butter room temp
- ¾ Cup + 2 Tablespoons (175g) Brown Sugar
- ¼ Cup (50g) White Granulated Sugar
- 1 Whole Egg + 1 Yolk room temp
- 1 Teaspoon Vanilla Paste or Extract
Vanilla Icing
- 1 ¼ Cup (142g) Powdered Sugar
- 1.5 to 2 Tablespoons Milk
- ½ Teaspoon Vanilla Paste or Extract
Instructions
- Pulse Oats - In a food processor or grinder, pulse the oats until you have a combination of small/fine to large pieces of oats.1 ¾ Cups (155g) Rolled Oats
- Combine Dry Ingredients - In a medium bowl, whisk together pulsed oats, flour, cinnamon, nutmeg, baking powder, baking soda and salt.1 ½ Cup + 1 Tablespoon (187g) All-Purpose Flour1 ¼ Teaspoons Cinnamon¼ Teaspoon Nutmeg½ Teaspoon Baking Soda½ Teaspoon Baking Powder¼ Teaspoon Fine Sea Salt
- Cream Butter & Sugar - Using an electric mixer, beat softened butter, brown sugar and white sugar until light and fluffy. About 2 to 3 minutes.¾ Cup (170g | 12 Tbsp) Unsalted Butter¾ Cup + 2 Tablespoons (175g) Brown Sugar¼ Cup (50g) White Granulated Sugar
- Add Egg, Yolk & Vanilla - Next, beat in the whole egg, yolk and vanilla until combined. About 1 minute.1 Whole Egg + 1 Yolk1 Teaspoon Vanilla Paste or Extract
- Combine Wet & Dry Ingredients - In 2 additions, mix in the dry ingredients until just combined. Do not overmix. The dough will be thick and sticky.
- Rest the Dough- Cover with a kitchen towel and let the dough hydrate on the counter for 15 minutes.
- Preheat Oven - While the dough is resting, preheat the oven to 350ºF (180ºC). Line a large baking sheet with parchment paper. I usually like baking cookies one tray at a time, but feel free to bake multiple trays.
- Scoop & Bake - Using a large cookie scoop (which holds about 3 tablespoons/50 grams), drop 6 dough balls, 3 inches apart on your prepared sheet.
- Bake - Bake for 10 to 12 minutes. Do not over bake. Cool the cookies on the tray for 2 minutes before transferring to a wire rack to cool completely. Bake the rest of your cookies.
- Make Vanilla Icing - In a small bowl, whisk together powdered sugar, milk and vanilla. The glaze should be on the thicker side. When you lift the whisk, you should see ribbons of the glaze slowly dissolve back into the mixture. Adjust with more powdered sugar or milk as needed.1 ¼ Cup (142g) Powdered Sugar1.5 to 2 Tablespoons Milk½ Teaspoon Vanilla Paste or Extract
- Glaze Cookies - Lightly dip the tops of your cooled cookies into the vanilla icing. Let the glaze set for 1 to 2 hours before stacking or packaging. Enjoy!
Notes
Cookie Size - I used a large cookie scoop, which holds about 3 tablespoons of dough (50 to 52 grams). Feel free to make the cookies smaller. Just adjust your bake time.
Setting the Glaze - If you're making these cookies for gifting, the glaze will take 1 to 2 hour to set completely.
Making Ahead - If you would like to make the cookie dough ahead, after resting for 15 minutes, scoop out your dough balls. Roll them into smooth balls, place on a small baking tray lined with parchment paper, cover tightly and keep in the fridge for up to 3 days. For longer storage, freeze dough balls completely on a small baking tray lined with parchment paper. Then place dough balls into freezer bags and keep in the freezer for 1 to 2 months.
Storage - Store cookies in an airtight container at room temperature for 3 to 4 days.
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