These old school iced oatmeal cookies are comfortable, chewy, and stuffed with heat spice, with crisp buttery edges. Topped with creamy vanilla icing, they’re completely irresistible!
The following time you’re tempted to select 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 stuffed with tender oats and comfy 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 sort grandma used to make.
- Excellent texture. They’ve wealthy, buttery edges wrapped round comfortable, 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.
Basic iced oatmeal cookies are good for the vacations, bake gross sales and gifting! Spherical out a cookie plate with extra old-timey favorites like my comfortable and chewy snickerdoodles, chocolate sugar cookies, and these straightforward butter cookies.
These oatmeal cookies aren’t arduous and crunchy just like the boxed oatmeal cookies you’ll discover within the grocery retailer. As an alternative, my home made oatmeal cookies are chewy and comfortable, made with a contact of molasses and darkish brown sugar for simply the correct quantity of sweetness.
Components You’ll Want
You solely want a number of frequent pantry objects to make the very best oatmeal cookies dipped in creamy icing. Under 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 are comfortable, chewy, and filled with taste. Be certain to make use of unsulfured or darkish molasses, and not bootstrap molasses.
- Cinnamon – It’s also possible to use nutmeg or combined spice (pumpkin or apple pie spice).
- Baking Soda
- Oats – The very best oats for oatmeal cookies are fast oats, or old school rolled oats for a extra textured cookie.
- 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 lightweight 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, comfortable cookie.
You’re just a few 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 combined. 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.
When your cookies have cooled utterly, you’ll ice them the old school manner, with a candy and easy vanilla glaze.
- Make the icing. Mix powdered sugar with a number of spoonfuls of water and a splash of vanilla extract, and whisk till easy.
- Dip the cookies. Separately, *frivolously* 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 afterward for storage directions).
What’s an ideal cookie recipe with no few useful ideas and pointers? Hold the next in thoughts when making iced oatmeal cookies from scratch:
- If you happen to don’t have molasses, use maple syrup as an alternative.
- Chill the dough. Chilling the oatmeal cookie dough within the fridge for at the very least half-hour earlier than baking helps to forestall the cookies from over-spreading within the oven.
- Use a cookie scoop. It’s a game-changer for comfortable, sticky cookie dough recipes like this one. Utilizing a cookie scoop ensures that your entire oatmeal cookies come out the identical measurement and form (I like to recommend a medium-sized scoop for this recipe).
- Depart sufficient house 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.
- Regulate 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 gained’t set.
- Add-ins. Make a batch of oatmeal chocolate chip cookies or oatmeal raisin cookies and dip them in icing as an alternative.
- If you happen to’re on the lookout for extra enjoyable oatmeal cookie variations, attempt these banana oatmeal cookies or my peanut butter oatmeal cookies.
In case your oatmeal cookies prove arduous and crumbly, it may very well be attributable to over-measuring. Just remember to’re appropriately measuring dry elements like oats and flour, utilizing a kitchen scale or the spoon-and-level technique. As an alternative of “scooping” the elements from the bag utilizing the measuring cup, spoon them into the cup after which stage off the highest.
Do-it-yourself oatmeal cookies will final about 1 week at room temperature. Ensure that the icing has set utterly after which retailer the cookies in an hermetic container.
Sure! These cookies might be frozen with or with out the icing. Retailer the cookies hermetic and freeze them for as much as 3 months. It’s also possible to freeze the unbaked cookie dough balls, and bake them straight from frozen (add an additional minute to the baking time).
These old school iced oatmeal cookies have the right chewy texture! They’re comfortable within the center with crisp buttery edges, stuffed 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 perimeters of the bowl as vital.
- Flip the mixer to low pace, add within the oats and flour, and blend till mixed.
- Cowl the dough and place it into the fridge to sit back 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 utterly.
- Icing: Whisk the powdered sugar, water, and vanilla extract collectively in a medium bowl till easy.
- 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