Iced Oatmeal Cookies

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This Iced Oatmeal Cookies recipe is even more delicious than the packaged store-bought varieties. They are buttery with crispy edges, chewy centers, and topped with homemade vanilla icing.

Prep Time15

Cook Time10

Cooling30

Total Time55

Course: cookies, Dessert

Cuisine: American

Diet: Vegetarian

Servings: Cookies

Author: Laura

Cost: $5

Equipment

Ingredients

1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon fine sea salt
½ teaspoon ground cinnamon
½ cup salted butter (softened)
½ cup granulated sugar
½ cup light brown sugar (packed)
1 egg
1 teaspoon pure vanilla extract
1 ½ cup old-fashioned oatmeal
½ cup cinnamon chips (optional)

Icing:

2 cups powdered sugar
3 to 3 ½ Tablespoons whole milk*
1 ½ teaspoons vanilla extract

US Customary - Metric

Instructions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Line two large baking sheets with parchment paper. Set aside.
In a small bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Set aside.
Place softened butter, granulated sugar and brown sugar in the bowl of a standing mixer and beat until combined.
Add egg and vanilla and beat on medium speed until the mixture is light (about 30-60 seconds).
Add dry ingredient mixture and beat on low speed until just combined.
Add oatmeal and beat on low speed until combined.
Beat in cinnamon chips on low speed until evenly distributed through the dough.
Use a 1 ½ to 2 Tablespoon cookie scoop to measure out the dough.
Roll the dough into a ball and place on the prepared cookie sheet. Repeat until all the dough is used.
Gently and very slightly press down tops of cookies until they are flat on top and not rounded.
Bake in preheated oven for 8-10 minutes until the top is just set.
Let sit on the baking pan for 5 minutes before transferring to a wire rack to cool.

Make the Vanilla Icing

In a medium bowl, whisk together powdered sugar, milk and vanilla until smooth.

Assemble

Spread over cooled cookies with a knife, or dip.
Let sit at room temperature until hardened

Video

Notes

Ingredient Substitution Notes

Here are some possible substitutions for the ingredients in this recipe.

All-purpose flour. gluten-free baking flour.
Salted Butter. Unsalted butter or softened coconut oil.
Old-Fashioned Oatmeal: Quick cooking oats work well, simply decrease the amount by 2 Tablespoons.
Light Brown Sugar. dark brown sugar works great.
Granulated Sugar. Use white sugar or organic cane sugar.
Fine Sea Salt. if using iodized table salt, decrease the amount by half.
Cinnamon Chips. These are optional, but I highly recommend using them because they take the recipe from great to wow.

Store/Freeze

Store cookies in an airtight container at room temperature for 3-5 days.

Or, you can freeze them in an airtight container for up to 1 month, thawing them slowly at room temperature (do not microwave).

You can also roll the dough into balls and freeze in an airtight container for up to 2 months. Thaw to room temperature and bake according to the recipe instructions.

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